Braised Shortribs With Roasted Ribsteak And Horseradish Dressed Frisee Salad Recipes

BRAISED SHORT RIBS WITH ROASTED ROOT VEGETABLES

Steps:

• Pat the short ribs dry and allow them to sit at room temperature for 20 minutes. Season with salt and pepper on all sides. Heat a large Dutch oven (or heavy-bottom pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate and set aside.
• Add the onions and celery to the beef drippings. Season with a good pinch of salt. Cook until softened and slightly brown. Stir in the garlic and continue to cook for a few seconds. Stir in the tomato paste and flour until well combined. Let cook for another minute or so.
• Add the wine and balsamic vinegar. Stir well and bring the liquid to a simmer. Cook for 5 minutes. Pour in the beef stock and add the short ribs back to the pot, along with the herbs. Bring the liquid to a simmer. Reduce the heat to low and cover the pot, leaving a slight crack to allow steam to escape.
• Braise the meat for 3 ½ hours. Stir in the lemon zest. Serve the short ribs & roasted root vegetables (recipe below) over whipped potatoes. Spoon some of the braising liquid over top.
• Preheat the oven to 425°F. Arrange the beets onto a sheet pan and the carrots + turnips onto another.
• Drizzle olive oil over the vegetables and toss well to coat all sides. Spread the vegetables into an even layer (the vegetables should not be on top of each other). Season well with a good pinch of salt and freshly cracked black pepper.
• Roast for 35-40 minutes, or until tender and caramelized.

BRAISED BEEF SHORT RIBS

Steps:

• Braise short ribs:
• Put oven rack in lower third of oven and preheat oven to 250°F.
• Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately 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.

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BRAISED SHORT RIBS WITH ROASTED GARLIC HORSERADISH MASHED

Steps:

• Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
• Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
• When the short ribs are very brown on all sides, remove them from the pan.
• Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
• Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
• Scrape the crud and let it reform.
• Scrape the crud again and add the tomato paste.
• Brown the tomato paste for 4 to 5 minutes.
• Add the wine and scrape the bottom of the pan.
• Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
• Add the thyme bundle and bay leaves.
• Cover the pan and place in the preheated oven for 3 hours.
• Check periodically during the cooking process and add more water, if needed.
• Turn the ribs over halfway through the cooking time.
• Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.
• Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.

BRAISED SHORT RIBS

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

BRAISED SHORTRIBS WITH ROASTED RIBSTEAK AND HORSERADISH DRESSED FRISEE SALAD

Steps:

• Combine all ingredients and marinate the shortribs for 24 hours, turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce olive oil on the 3 sides without the bone.
• Transfer the shortribs and marinade to a suitable size baking dish and add the veal stock to cover the meat. Cover with aluminum foil and bake in a 325 degree F oven for 3 to 3 1/2 hours or until the meat is tender.
• Remove the meat from the liquid and strain the sauce, discarding the solids. Reduce the liquid by one third until thickened to a sauce consistency. Hold warm.
• Pulse the horseradish in a bar blender and add the creme fraiche. Let steep overnight. The next day, pass through a chinois, season with salt and pepper. Discard solids. In a small mixing bowl, combine the creme fraiche with a few drops of the lemon juice. Add the frissee and mix well, season with salt and pepper.
• Season the steak with salt and pepper. Sear in a hot saute pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle. Transfer to a wire rack to rest the meat.
• Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last. Add the thyme and garlic and cook until the vegetables are lightly caramelized.
• Remove garlic and thyme and hold warm.
• Assembly: Slice the ribsteak into fourteen open slices, seven for each plate. Put one shortrib on each plate, discarding any excess fat. Divide the frissee salad between the two plates, and place between the two meats. Sprinkle the root vegetables over the ribs. Sauce both plates using the reduced braising liquid.

BIG BROWN BRAISED SHORT RIBS WITH HORSERADISH

Steps:

• Preheat the oven to 375°F.
• Season the ribs generously with salt. Coat a large wide pan with olive oil and bring to high heat. Add the ribs to the pan and brown very well on all sides-this is an EXTREMELY important step in the development of big brown flavors. It may take up to 20 minutes-don't rush it!
• While the ribs are browning, put the onions, carrots, celery, mushrooms, and garlic in a food processor and purée to a coarse paste; set aside.
• When the ribs are very brown on all sides, remove them from the pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies to the pan. Season generously with salt and cook over medium-high heat until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don't rush this step.
• Add the tomato paste and prepared horseradish and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
• Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
• Return the ribs to the pan and add enough water to barely cover the meat. Toss in the bay leaves and thyme bundle, cover the pan with aluminum foil, and cook in the oven for 2 1/2 hours. Check the ribs every 45 minutes to make sure they are still covered in liquid; if the liquid has reduced too much, add more water. Turn the ribs after about 1 hour and continue cooking.
• Remove the foil during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When the meat is done it should be very tender but not falling apart. To serve, remove the bay leaves and thyme bundle and spoon the sauce over the ribs and sprinkle with the chives and freshly grated horseradish for an extra kick.