Nov 09 2009
Here’s the Short Rib of it…
Okay, I have to say, I’m not sure how I could do better than tonight’s dinner. Now, it is true that preparation did start last night, which wasn’t that big a deal and made throwing it together tonight possible. The flavors going on were a party I could only hope to repeat… The tenderness of the short ribs could only be comparable to so many things on this planet… The tangy glaze that brought sweet and sour to the table after all these bitter years…
- The accouterments… Ah, how iChef loves the accouterments!
- Mashed Yukon gold potatoes, rutabaga, and butternut squash made wonderful bedfellows accented by some lemon zest and some roasted diced butternut squash for texture and pop!
- Seared fennel and carrots were not only eye appealing but quite delicious and complimentary flavors!
- The supporting cast was a meal on its own, but the main lead Short ribs braised to perfection with shiitake, morels, oyster, and portabella mushrooms—Oh, M F’nG!!!
- The glaze made from the reduction of Pinot, onions, carrots, mushrooms, beef stock, olive oil, KETCHUP, GRAPE JELLY, and BALSAMIC VINEGAR, (Yes, ketchup, grape jelly, and balsamic vinegar!) which the short ribs were braised in and basted with in the final broil was beyond words…
Ingredients:
- onion
- garlic
- carrots
- assorted mushrooms
- cherry tomatoes
- beef short ribs bones about it
- FC—S&P
- parsley
- red wine
- beef boullion
- ketchup
- grape jelly
- balsamic vinegar
- olive oil
Method of preparation:
- Searing the meat
- Saute vegetables
- Braise under pressure
- Depouillage
- Keep all ingredients separate
***
- Dice and boil potatoes, rutabaga, butternut squash with salt, mash with stock
- Searing the fennel and carrots
- Roasting butternut squash—to be mixed into mashed mixture at the end before plating
- Keep all ingredients separate
***
- Reduce sauce and adjust flavoring—main three ingredients adjusted: ketchup, grape jelly, balsamic
***
Broil meat with glaze
***
Arrange on plate
***
Pour yourself a big old glass of Pinot and a pint of Back in BlackLager ENJOY!!! (you deserve it!)
