Red Wine Braised-Beef Short Ribs

Submitted by James Dyer, Executive Chef, Royal Palm Yacht & Country Club, Boca Raton, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
January 2010
 

Yield: 16 orders

Amt    Ingredient
2-¼ qts,    red wine
16 ea.        short ribs, trimmed   
as needed     salt and pepper   
as needed     flour   
as needed     vegetable oil   
20 ea.        garlic cloves   
16 ea.        shallots, cut in half   
4 ea.         carrots, peeled, cut into 1-in. pieces   
4 ea.        celery stalks, peeled, cut into 1-in. pieces    2 ea        leeks, white and light-green parts, washed and chopped
12 ea.        parsley sprigs
4 ea.        thyme sprigs
4 ea.        bay leaves
6 qts.        brown veal stock
16 orders     parsnip potato purée   
6 ozs.         pancetta, small dice   
1 cup         shallots, minced   
2 lbs.        mushrooms, assorted   
16 orders     braised celery   
3 lbs.        carrots, oblique cut, roasted   
as needed     chervil   
   
Procedure:
• Pour the wine into a large saucepan over medium heat. When the wine is hot, flame it. Bring to a boil and reduce by half.
• Heat some oil in a rondeau over a medium-high flame.  Salt-and-pepper the short ribs. Dust the ribs one at a time, and brown nicely on all sides.
• Turn flame down and remove most of the fat. Add the vegetables and herbs and cook until lightly browned. Stir in the tomato paste and pincé.
• Add the reduced wine, the browned ribs and the stock to the pot. Bring to a boil; cover and braise until fork-tender.
• Remove meat carefully. Moisten with a little of the cooking liquid. Bring the remaining cooking liquid up to a boil and reduce until thickened, being sure to skim constantly.
• For the mushrooms: Render the pancetta in a little olive oil.
• Add the shallots and cook until slightly browned.  Turn up the heat and sauté until mushrooms release their juices.
• Cook and plate according to demo. Serve it forth.