Search This Blog

Sunday, September 27, 2009

Braised Short Ribs with Gruyere Potatoes and Fava Beans with Criminis & White Truffle Oil

This was a dangerous combination; the entree for a small gathering. Jason made these amazing clams as a first course and I wasn't sure if I could follow it.

Braised some beef short ribs. 3 hours in the oven and they were falling off the bone. I concocted a red wine braise because I was nervous to try a soy-bourbon the first time with guests. Jason walks in while I'm blending the sauce in-pan with a wand (as opposed to straining & reducing it). His look was like, "what are you doing!?" Now I see what's up. Anyway, it came out great and I popped out a quick gremolata to top it. I sided it with fava beans and Crimini mushrooms and a Gruyere mash.

Braise Beef Short Ribs in Red Wine:

3 pounds beef short ribs. Try to get the English cut and have your butcher slice them across the bones.
1 carrot, chopped
1 onion, chopped
2 celery stalks, chopped
2 cups beef broth
2 cups red wine- choose a good, robust wine (I used a Barolo in this one)
2 bay leaf
2 Tsp dried thyme
2 Tsp dried rosemary
2 Tsp tomato paste

Pre-heat oven to 325. Salt and pepper your beef, then glug some olive oil in a oven-proof pot and brown on all sides...about 7 minutes. Remove from pot to a bowl and do the rest (you want only a single layer at a time). Remove all to the bowl.

Add some more olive oil and fry the onion for a couple minutes. Add the carrot and celery and fry for a minute or two. Add broth and wine. Add meat, tomato paste and spices, bring to a boil, then remove to oven for 3-4 hours.

Remove beef to a bowl and do 1 or two things: 1) remove solids through a strainer and return thinned sauce back to pot; or 2) use a hand blender to create a heavy sauce. Bring to a boil and reduce for about 10 minutes. If your sauce is too thin, add a few pinches of flour. Plate your beef and cover with sauce.


1/2 cup flat leaf parsley
4 cloves garlic, minced
zest of 1/2 lemon
2 Tsp lemon juice
bread crumbs from 1 slice French bread

Chop parsley, and process bread until crumbs. Add everything in a small bowl and stir.

Fava Beans and Crimini Mushrooms:

1 pound fresh fava beans, shelled
12 Crimini mushrooms, sliced
3 Tsp white wine
cayene pepper
White Truffle Oil

Boil fava beans for 5 minutes in salted water. Heat olive oil in a skillet, add mushrooms and fry for 5-7 minutes. Add beans and continue to fry, then add wine and fry until evaporated. Spice and remove. Drizzle with White Truffle Oil.

I've given recipes for mashed potatoes before, so check it out and add Gruyere.


~ Brock

No comments: