Braised Short Ribs With Riad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | 1 | Servings | |
INGREDIENTS
| 3 | T | Vegetable oil* |
| 6 | lb | Short ribs |
| Coarse salt and freshly | ||
| ground pepper | ||
| 2 | Carrots, chopped | |
| 2 | Stalks celery, chopped | |
| 2 | Onions, chopped | |
| 6 | Shallots, peeled and | |
| quartered | ||
| 1 | T | Tomato paste |
| 3 | T | Flour |
| 1/2 | c | Ruby port wine |
| 4 | c | Cabernet Sauvignon, or other |
| full-bodied red wine | ||
| 1 | Head garlic, halved | |
| crosswise | ||
| 1 | Boquet garni** | |
| 4 | c | Veal stock |
INSTRUCTIONS
Riad used a combination of oil and clarified butter on the show... ** 2 sprigs rosemary, 10 sprigs parsley, 8 sprigs thyme, and 2 bay leaves Heat oven to 375 degrees. Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes. Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by two-thirds. To make the bouquet garni, bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, bouquet garni, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender. Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravylike consistency. Adjust seasoning, spoon sauce over short ribs, and serve. NOTES: Balthazar, one of New York City's most popular new restaurants, basks in a studied dramatic light and seems finely scented with Parisian perfume. Chefs Riad Nasr and Lee Hanson channel the restaurant's distinct essence through its bistro menu, which includes classics like choucroute garnie, cassoulet, rillettes, steak au poivre, and c=F4te de boeuf for two. And on Saturday night, the featured plat du jour is short ribs served with mashed potatoes and glazed carrots. Once considered a mere peasant dish, beef short ribs are gaining popularity in restaurants because of their rich, succulent flavor. Short ribs--the meaty ends of the beef rib from the rib, chuck, and brisket portion--are sold in slabs of varying lengths and widths, depending on the butcher. Unlike back ribs, which have more bone than meat, short ribs offer a good amount of meat and a lot of fat-- the fat actually intensifies the meat's flavor during cooking. First brown them to render the excess fat before braising. Browning also builds the strong foundation for the overall dish: Juices and pan scrapings are used to enrich cooking liquid. Then braise the short ribs by slow-cooking them to yield tender and flavorful meat. Recipe by: Martha Stewart (Balthazar's chef Riad Nasr) Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 10657
Calories From Fat: 5929
Total Fat: 660g
Cholesterol: 2721.6mg
Sodium: 2803.8mg
Potassium: 15727.1mg
Carbohydrates: 460.4g
Fiber: 87.3g
Sugar: 207.7g
Protein: 760.8g