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Braised Shortribs With Roasted Ribsteak And Horseradish-d

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Dujour07	2	Servings

INGREDIENTS

2		Beef shortribs -, 2" high 6
		oz ea
		=== FOR THE MARINADE ===
2	oz	Soy sauce
3	oz	Dark beer
2	T	Sugar
1	T	Olive oil
1	T	Red wine vinegar
1		Ginger, 1/4"
		Zest of one lemon
4		Garlic cloves
		=== TO BRAISE ===
1	oz	Olive oil
3	c	Veal stock
		=== CRÃ.ME FRAICHE WITH
		HORSERADISH ===
3	oz	Horseradish, peeled sliced
4	T	CrÃ¨me fraiche
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	t	Lemon juice
1 1/2	c	Frissee salad, washed and
		Soaked in ice water
		=== FOR THE RIB-STEAK ===
6	oz	Boneless ribsteak, all fat
		removed
		Trimmed into rectangular
		shape
1	oz	Olive oil
		=== FOR THE ROOT VEGETABLES
		===
1/4	c	Large-diced carrots
1/4	c	Large-diced turnips
1/4	c	Large-diced zucchini
2		Sprigs thyme
1		Garlic clove, crushed
3	T	Olive oil

INSTRUCTIONS

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  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.
CrÃ¨me fraiche with horseradish: Pulse the  horseradish in a bar
blender and add the crÃ¨me 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 crÃ¨me  fraiche with a few drops of
the lemon juice. Add the frissee and mix  well, season with salt and
pepper. For the Ribsteak: Season the steak  with salt and pepper. Sear
in a hot sautÃ© 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. For the Root  Vegetables: 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. This recipe
yields 2 servings.  Source: "CHEF DU JOUR - (Show # DJ-9556) - from the
TV FOOD NETWORK"  S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: David McInerney  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 659 Calories From Fat: 502 Total Fat: 56.8g Cholesterol: 0mg Sodium: 1650.1mg Potassium: 667.1mg Carbohydrates: 33.3g Fiber: 7.4g Sugar: 19g Protein: 7.7g