Beef Short Ribs
Ingredients Preparation
Short Ribs
5 lbs. Beef Short Ribs
4 tsp. Coarse Kosher Salt (more as needed)
4 tsp. Black Pepper
½ cup Olive Oil
3 Medium Onions
6 Large Carrots
(peeled, cut in half and ¼-inch cubed)
1 head Celery (cut ¼ inch thick)
2 sticks Cinnamon
3 Star Anise
3 Tbs. Tomato Paste
6 cloves Large Garlic (crushed)
750ml Dry Red Wine
750ml Port Wine
½ gallon Veal Stock
9 sprigs Thyme
2 branches Rosemary
2 Bay Leaves Short Ribs
Lay the short ribs on a sheet pan and season with
salt and pepper a bit on the heavy side. Heat a heavy
soup pot with the lid on over medium-high heat.
Add the olive oil and warm through. Add as many
short rib pieces to the pot as you can fit in a single
layer without overcrowding the pot. Sear, turning
occasionally until the meat is uniformly golden
brown all over, including the sides. Transfer the meat
to a plate and repeat until you’ve browned all the
short ribs. Add the onions to the same pot that you
seared the short ribs in and cook over medium heat
until lightly caramelized, about 10 minutes. Add the
carrots, celery, cinnamon and star anise and cook for
an additional 5 minutes. Stir in the tomato paste and
garlic. Heat the oven to 325°F. Pour the wines and
veal stock into the pot. Bundle the thyme, rosemary
branches and bay leaves with kitchen twine then
drop into the pot. Bring the mixture to a simmer and
cook over medium heat until the liquid has reduced
by half, about 15 minutes. Stir and scrape the bottom
of the pot.
Return the short ribs to the pot and bring to a
simmer. Cover the pot and transfer to the oven. Cook
at 325°F, turning short ribs every 30 minutes until the
meat is fork tender, about 3-3½ hours. Transfer the
short ribs to a plate. Spoon off the fat from surface
of the pan juices and discard (there will be a lot of it).
Strain the juice and place back on heat and reduce
until it coats the back of a spoon evenly. Place the
short ribs in a pan and cover with the reduced liquid
and let cool.
Root Vegetable Purée
1 Celery Root (peeled and large diced)
8 Parsnips (peeled and large diced)
1 Rutabaga (large diced)
1 pt. Heavy Cream
½ lb. Butter (medium diced)
6 oz. Truffle Peelings
1 tsp. Truffle Oil
Salt and Pepper to taste
Red Wine Reduction
½ cup Canola Oil
10 lbs. Meaty Veal Bones
8 qt. Water
1 lb. Carrots
1 lb. Onions
4 Large Leeks
4 Bay Leaves
3 Tbs. Whole Black Peppercorns
Confit Tomatoes
2 cups Extra Virgin Olive Oil
10 Ripe Plum Tomatoes (blanched and
quartered)
½ bunch Thyme
5 stalks Rosemary (cut into ¼ with scissors)
8 cloves Garlic (smashed)
Granulated Sugar to taste
Course Sea Salt to taste
48
Root Vegetable Purée
Keep all the vegetables separate and steam until fork
tender. In a high-speed blender combine an equal
amount of each vegetable until the blender is ¾ full.
Add a ½ cup of the heavy cream and ½ of the butter
to the blender. Start off slow and with a rubber
spatula to help the purée start. Continue to raise
speed to high, adding just enough liquid and butter
to get the purée smooth. Be careful not to add too
much liquid as the purée will be too loose. Scrape
the purée into a bowl and add the truffle peelings,
truffle oil, salt and pepper.
Red Wine Reduction
Preheat the oven to 450°F and lightly oil 2 large
shallow roasting pans with the canola oil. In the
roasting pans arrange the veal bones in one layer
and roast until a dark brown, about 1 hour. In a 14 qt.
stockpot place the bones and water. Discard the fat
from the roasting pans. Immediately add a ½ cup of
Destination Golf .TRAVEL
water to each pan, scraping up the brown bits and
adding to the stockpot. Bring the liquid to a soft boil.
While the stock is cooking, cut the carrots, onions
and the white and pale green parts of the leeks into
1-inch pieces separately. In an oiled large shallow
roasting pan arrange the carrots, onions, and leeks
in one layer then roast in the middle of the oven at
450°F until golden brown, about 2