Braised Short Ribs Recipe Video
Chef Patrick Feury from Nectar in Berwyn PA, makes braised short ribs with a pickled beet salad. Tony Rastelli talks about the importance of quality ingredients in home cooking. Sommelier Eugene Engel pairs a wine to go with the dish.
Ingredients
| Beef short ribs | 4 Pound (8 ounces each) | |
| Carrot | 1⁄2 Large, peeled, and cut in one inch piece | |
| Onion | 1⁄2 Large, peeled, and cut in one inch piece | |
| Celery stalk | 1 Large, peeled, and cut in one inch piece | |
| Thyme sprigs | 5 Medium | |
| Garlic cloves | 3 Medium | |
| Red burgundy wine | 6 Cup (96 tbs) (Pinot Noir) | |
| Chicken stock | 2 Quart | |
| For beet salad | ||
| Beets | 4 Whole | |
| Goat cheese | 1⁄4 Cup (4 tbs), aged | |
| For beet pickling liquid | ||
| Sugar | 2 Cup (32 tbs) | |
| Vinegar | 2 Cup (32 tbs) | |
| Water | 3 Cup (48 tbs) | |
| Salt | 1 Ounce | |
| Horseradish | 1 Medium, 1 inch, cleaned and peeled | |
| Mustard seeds | 2 Teaspoon | |
| Juniper berry | 2 Teaspoon | |
| Whole black pepper | 2 Teaspoon | |
| Star anise | 4 Medium | |
Directions
GETTING READY
1. Divide the ribs in 8 ounce portions.
MAKING
2. Layer the ribs, vegetables and thyme with wine in a pan and cover let marinate for 24 hours.
3. Then remove and separate the wine, vegetables and short ribs.
4. Strain the stock to remove the vegetables, then return it and reduce it by two thirds which will be the stock for the ribs.
5. Pat-dry the short ribs, then season the meat with sea salt and black pepper and let it sit for 15 minutes to cure.
6. In a large pan heat olive oil and sear the ribs all sides until dark brown.
7. Remove the ribs from the pot and add the vegetables and roast until caramelized.
8. Add the wine to the vegetables and reduce by half while skimming off the foam.
9. Return the short ribs to the pot and add the stock such that the stock covers the ribs.
10. Let it simmer to braise for 2 hours or until tender.
11. Check for doneness by sticking a fork in it and if it slides out without effort they are done.
12. Remove the ribs and lightly season them with sea salt.
For making Beet Pickling Liquid:
13. In a pan bring sugar, vinegar and two quarts of the water to a boil to dilute the sugar.
14. Then make the gallon of water in to ice water and add to hot liquid then add horseradish, salt to taste, mustard seeds, juniper berries, whole black pepper and star anise.
For making beet salad:
15. In a saucepan of water drop whole beets and let them cook.
16. To check for doneness pierce the beet with a toothpick or skewer.
17. Once the beets are done, remove the skin and cut into pieces, add goat cheese slices and mix.
SERVING
18. Place the seared beef on a plate, spoon over the picking beet liquid, spread the beet salad and garnish with cilantro leaves.
1. Divide the ribs in 8 ounce portions.
MAKING
2. Layer the ribs, vegetables and thyme with wine in a pan and cover let marinate for 24 hours.
3. Then remove and separate the wine, vegetables and short ribs.
4. Strain the stock to remove the vegetables, then return it and reduce it by two thirds which will be the stock for the ribs.
5. Pat-dry the short ribs, then season the meat with sea salt and black pepper and let it sit for 15 minutes to cure.
6. In a large pan heat olive oil and sear the ribs all sides until dark brown.
7. Remove the ribs from the pot and add the vegetables and roast until caramelized.
8. Add the wine to the vegetables and reduce by half while skimming off the foam.
9. Return the short ribs to the pot and add the stock such that the stock covers the ribs.
10. Let it simmer to braise for 2 hours or until tender.
11. Check for doneness by sticking a fork in it and if it slides out without effort they are done.
12. Remove the ribs and lightly season them with sea salt.
For making Beet Pickling Liquid:
13. In a pan bring sugar, vinegar and two quarts of the water to a boil to dilute the sugar.
14. Then make the gallon of water in to ice water and add to hot liquid then add horseradish, salt to taste, mustard seeds, juniper berries, whole black pepper and star anise.
For making beet salad:
15. In a saucepan of water drop whole beets and let them cook.
16. To check for doneness pierce the beet with a toothpick or skewer.
17. Once the beets are done, remove the skin and cut into pieces, add goat cheese slices and mix.
SERVING
18. Place the seared beef on a plate, spoon over the picking beet liquid, spread the beet salad and garnish with cilantro leaves.
Chef
