Recipe: Shane Henderson, CEC, Culinary Resource Team member
Braised short ribs are one of my favorite things in the world. If it is on a menu, generally that’s what I am having. I love all things braised beef, especially in the cooler weather, rich and delicious. It’s really a one pot meal, and makes a wonderful sauce all on its own, while it looks like there is a lot of work, really this is one of the easiest things to cook. A little front-end work, then a lot of waiting around while it cooks.
500542 Winn Flat Short Rib, cut into 8-10 ounce pieces
11/2 cups All-purpose flour
¼ cup Cornstarch
Kosher salt, coarse
Black pepper
Oregano
2 cups red wine, cabernet
2 cups beef stock, or Boneworks Demi
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup button mushrooms, sliced, optional
1/2 cup thick sliced peeled carrot
1 cup onion, large dice
½ cup celery, large dice
5 garlic cloves, peeled, and smashed
2 bay leaves
4 sprigs thyme
Pre heat oven to 275.
This first step is really the most difficult part of this recipe. Get a pan, hopefully your grandmothers cast iron skillet, the big one, or a Dutch oven, heat it up until the oil is just about to start smoking. While it is heating, toss the short ribs in the flour and cornstarch, seasoned heavily with salt and pepper. Sear meat on all sides, as they brown put the pieces to the side. After all ribs are browned throw all the celery, carrots, and celery into the cast iron and allow to begin to brown, when you think you took it just a little too far you are probably perfect. Add in the red wine and the stock and scrap the bottom of the pan to make sure you get all of the fond, or particles form the bottom. Turn the pan off and add the remaining ingredients into the Dutch oven, place the short ribs back in as well. Make sure the liquid comes up about 1/3 to halfway up the sides of the beef, if it does not add more stock, water, or red wine.
Cover tightly, and place in an oven, cook for three to four hours.
When the short ribs are fork tender, I mean fork tender, almost falling apart when simply threatened with a fork you are done, carefully, carefully remember these things are gently, place them off to the side and allow them to cool, just enough to be able to pull the meat from them.
Remove any fats, or impurities that come to the surface.
As they cool down, strain the juice through a chinos, or thin strainer, making sure to capture that incredible gravy. I then often sauté some more mushrooms and add this liquid to it to just thicken slightly, or I may just heat it then add cold butter back into it to slightly thicken it. If you want a thin gravy you can puree it with an immersion blender, or leave it chunky, and serve it as it is.
Sausage Cauliflower Puree
1 head (1 3/4 pounds) cauliflower, stem and tough stalks trimmed, florets roughly chopped-I often like to smoke the cauliflower instead of boiling it. If you ant to go that way, smoke lightly at a low temperature, with the sausage and puree with some cream and butter.
8 ounces Kelley’s Sausage Andouille, or really any Kelley’s sausage Jalapeno and cheddar might be one of the best for this as well.
1 cup water or chicken stock, preferably homemade
½ cup heavy cream
2 tablespoon unsalted butter, softened
Coarse salt and freshly ground pepper
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Combine cauliflower, sausage, and water or chicken stock in a medium saucepan, and bring to a boil over medium high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 5 minutes. Just cook it until barely tender, if you over cook it, just start again, overcooked the puree will be too thin.
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Using a slotted spoon, transfer cauliflower and sausage to the bowl of a food processor. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds. Add cream and butter, and process 5 to 10 seconds more. Season with salt and pepper.