Bouchée Braised Short Ribs

Bouchee Braised Short Ribs
Ingredients
- For short ribs
- 4 8-ounce pieces bone-in beef short ribs
- 1 tablespoon vegetable oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 4 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 14-ounce can whole San Marzano tomatoes in juice, puréed in a blender with juice
- 1 1/2 cups dry red wine
- 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate, concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water
- 2 sprigs fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon Banyuls vinegar or red-wine vinegar
- 1 tablespoon balsamic vinegar
- For vegetables
- 20 pearl onions, 5 ounces
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon Banyuls vinegar or red-wine vinegar
- 2 cups chicken stock or reduced-sodium chicken broth, 16 fluid ounces
- 4 medium carrots, cut diagonally into 1 1/2-inch pieces
- 3 thick bacon slices, preferably applewood-smoked; 1/4 lb total, cut crosswise into 1/4-inch pieces
- 8 medium fresh white mushrooms, trimmed and quartered lengthwise
Instructions
- Braise short ribs:
- Put oven rack in lower third of oven and preheat oven to 250°F.
- Pat beef dry. Heat oil in a large dutch oven on high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
- Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
- Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
- Cook vegetables while beef braises:
- Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact.
- Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
- While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan.
- Assemble dish:
- Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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