RED WINE BRAISED SHORT RIBS

Red Wine Braised Short Ribs

60

Minutes Prep Time

3 hours and 30 minutes

Cook Time

4

Servings

For these Red Wine Braised Short Ribs you will learn how to make the braise, garlic potatoes and gravy. Allow plenty of time for braising, prep and cooking.

EQUIPMENT YOU WILL NEED

• Dutch oven

• metal tongs

• 2-3 medium mixing bowls

• large fine mesh strainer

• parchment paper

• kitchen twine

INGREDIENTS

BRAISE

• 3-4 lbs of meaty bone-in short ribs

• salt

• ground pepper

• 4 sprigs of fresh thyme, divided

• 4 sprigs of fresh rosemary, divided

• 2 fresh or dry bay leaves

• 2 sprigs of fresh Italian/Flat Leaf parsley

• 5 large carrots

• 3 large celery stalks

• 1 large, sweet onion

• 2 tbsp tomato paste

• 3 tbsp Worcestershire sauce 

• 2 c of red wine

• 3 c of beef stock (unsalted)

GARLIC POTATOES

• 2.5 lbs Yukon Gold potatoes

• 1 cup (2 sticks) of unsalted butter (room temperature)

• 1 sprig of fresh rosemary

• 1 sprig of fresh thyme

• 2-4 crushed garlic cloves

• 2 c heavy whipping cream

• salt

• ground black pepper

• fresh chives, finely chopped

GRAVY

• 1 tsp cornstarch

• 1 tsp cold water

• 2 tbsp unsalted butter

INSTRUCTIONS

BRAISE

Allow about 4-5 hours

Prep:· 

1. The night before cooking, liberally season your short ribs with salt, pepper, and two sprigs of roughly chopped thyme and rosemary. Place your short ribs on a wire rack sitting on a baking sheet in the fridge overnight. At least one hour before cooking, take your short ribs out of the fridge to allow them to return to room temperature before cooking.

2. While your short ribs are coming to temp, begin your prep (mise en place) by dicing your carrots, onions, and celery to even sizes and place them in a large bowl. Neatly bundle and tie your fresh rosemary, thyme, parsley, and bay leaves using the kitchen twine.

3. Preheat the oven to 350° and set the wire rack in the middle. Sear the short ribs.

4. Preheat your Dutch oven on high heat. Once the Dutch oven is preheated, add oil then sear the short ribs on all sides and remove them from the pot.

5. Depending on the size of your short ribs, you’ll likely need to sear the short ribs in batches to avoid just steaming your short ribs. You’re looking to get a nice crust on all sides of the ribs.

6. Cook down your vegetables. Add your onions, celery, carrots, and crushed garlic to the pot, and cook down until softened (about 5-7 mins). With a wooden spoon, stir the vegetables occasionally and scrape the brown bits (fond) left over from the short ribs to prevent burning.

7. Add tomato paste and Worcestershire sauce. Once added, stir to evenly incorporate the sauces with the vegetables; roughly 1-2 mins.

8. Deglaze with red wine. Carefully add the red wine to the pot. Stir and scrape up any fond that may have developed. Allow the wine to reduce slightly, about 10-15 mins.

9. Add the beef stock and herb bundle to the pot and bring the braising liquid to a soft boil.

10. Return the seared short ribs to the pot, and cover with the ovenproof lid. If you don’t have an oven-proof lid for your Dutch oven, you can create a parchment paper lid Cartouche. See how to make it here. The meat should be mostly submerged in the braising liquid. Very carefully, place the Dutch oven in the oven and allow the meat to braise for about 3 hrs.

11. After about 3 hours, the short ribs should be tender and fall off the bone. When the meat is done, uncover the pot and let the ribs brown in the oven, for 10 to 15 mins. Remove the pot from the oven, and using tongs, carefully remove the meat from the pot and place it in a heatproof dish and cover it with aluminum foil until you are ready to eat.

     GARLIC POTATOES

    1. Peel and boil potatoes (1 hour before short ribs are done)

    2. Steep rosemary, thyme, and garlic in the heavy cream.

    3. Run potatoes through potato ricers.      

    4. Add butter and strained heavy cream incrementally until desired consistency. 

    GRAVY

    1. Strain and reduce about 2 1/2 c of the braising liquid.

    2. Combine and stir one teaspoon of cornstarch and 1 tsp of cold water until smooth. Add to boiling gravy and reduce (5 mins).

    3. Remove from heat and whisk in 2 tbsp of cold butter.

GARLICKY POTATO AND BABY SPINACH GRATIN

Garlicky Potato and Baby Spinach Gratin

If you’re looking for something to bring to holiday potluck, here’s a dish from Kathy Stokes, executive assistant for Peoples Gas. This Garlicky Potato and Baby Spinach Gratin is super simple to pull together. Add the optional bacon if you don’t want to take leftovers home!

15

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS:

*you will need a mandolin to slice the potatoes

• 1 cup heavy cream

• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup plus 2 tablespoons Parmigiano Reggiano

• 1 teaspoon Kosher salt

• 1/4 teaspoon freshly ground pepper

• Pinch of freshly grated nutmeg

• 1 tablespoon unsalted butter

• 3 ounces baby spinach (4 cups) - use raw spinach, wash and lay flat

• 1 garlic clove minced

• One 1/2 pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

• Optional- 1 package of bacon- cook to a crisp before adding

DIRECTIONS

1. Heat oven to 450°F

2. Butter an 8-by-13-inch baking dish. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and Parmigiano Reggiano and the salt, pepper and nutmeg.

3. In a medium skillet, melt the butter. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until spinach is wilted, about 1 minute.

4. Layer the potatoes, spinach and cheese in the baking dish. Pour the cream over the top and shake the dish to distribute evenly. Sprinkle the remaining tablespoons of Parmesan and Parmigiano Reggiano over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes or tender. Let rest 5 minutes before serving.

FILET WITH SCALLOPED POTATOES

Filet with Scalloped Potatoes

25

Minutes Prep Time

55

Minutes Cook Time

2

Servings

INGREDIENTS:

STEAK

• 2 Filets (2” thick)

• Coarse salt

• Black pepper

• Garlic powder

• Ghee or Butter

• 3-4 cloves of Garlic (Slightly smashed)

• 3 sprigs of fresh Rosemary

• 3 sprigs of fresh Thyme

SCALLOPED POTATOES

• 2 Russet Potatoes (Peeled and thinly sliced)

• 2 Tbsp Butter

• 2 Tbsp AP Flour

• 1.5 cups freshly grated Gruyere cheese (Plus 2 Tbsp)

• Lemon zest

• 1 cup of milk

• 1 Tsp Salt (to taste)

• Large mixing bowl with cold water

• Chopped chives to garnish

SAUTEED MUSHROOMS

• 12 oz baby Bella mushrooms (Sliced)

• 1 Tbsp butter

• 1 Tsp Worcestershire sauce

• Salt

• Pepper

GREEN SAUCE

• 4 Cloves of garlic

• 1 bunch of Parsley

• 4 sprigs of fresh thyme

• 1 tsp crushed red pepper

• 1 tbsp honey

• ⅓ cups Olive Oil

• 2-3 Tbsp Water (for desired consistency)

• 1 Tsp Salt ( to taste)

HERB COMPOUND BUTTER (Optional)

• 1 Stick Unsalted Butter (Soften)

• 1 bunch of fresh parsley

• A few springs each of Rosemary & Thyme

• Garlic Powder

• ½ Tsp coarse salt

• Fresh cracked black pepper

• Lemon zest

DIRECTIONS

1. Preheat oven to 350F

2. Make Scalloped Potatoes. Peel potatoes and thinly slice using a mandolin. Place in a large mixing bowl with cold water until ready to use.

3. In a small saucepan, add butter and minced garlic over medium heat. Cook until fragrant.

4. Add flour to the saucepan and combine to form a moist “doughy” texture. Lower the heat if burning occurs.

5. Slow add milk to the saucepan while continually whisking. Do not add the milk all at once as this will result in a lumpy roux.

6. Bring roux to a simmer and slowly add cheeses, lemon zest and salt to taste while stirring with a spatula. Once smoothly remove from heat.

7. Strain the water from the potatoes and replace with the cheese sauce. Carefully coating all the potato slices

8. Begin layering the potato slices in two-three ramekins (depending on the size of your potatoes). Pour any remaining cheese sauce over the potatoes. Finally, top the ramekins with a sprinkle of grated gruyere cheese. Cover each ramekin with foil and bake for 35-40 minutes. Remove foil and raise temperature to 425F and bake for an additional 10 minutes, or until the cheese is golden brown.

9. Make Green Sauce: In a blender, combine all the sauce ingredients and blend until smooth. If too thick, add water one tablespoon at a time until desired consistency is reached. Salt and pepper to taste. Funnel sauce in a condiment bottle and store in the fridge until ready to plate.

10. Make Compound Butter. In a small mixing bowl combine all compound butter ingredients and mix until homogeneous. Scoop butter onto a large piece of plastic wrap and roll into a tight log. Place in the fridge until thel steaks are ready to serve.

11. Cook Steak. Allow the steaks to come to room temperature. Pat the steak dry and steak liberally with salt, pepper, and garlic powder. (For the best flavor, complete this step the night before, and all the steaks to air dry on a wire baking rack in the fridge)

12. Heat a large skillet on medium-high heat, use a teaspoon of ghee in the pan to begin searing the steak. Turn after 2 minutes or once a deep brown crust forms. Check with a meat thermometer that your steak is just below your desired doneness.

13. Add smashed garlic, rosemary, thyme and butter to the pan and using a spoon begin basting the steak for 1-2 minutes until desired internal temperature is reached.

14. Remove the steaks from the skillet and rest covered with aluminum foil for 8-10 minutes.

15. While the steak rests, pour out most of the oil from the skillet, leaving about 1-2 tbsp in the skillet. Over medium heat, add the mushrooms stirring occasionally. As mushrooms begin to soften and brown, stir in worcheshire sauce. Continue cooking until mushrooms soften.

16. Plate. Slice steak into ½ inch slices. Make sure you cut against the grain. Plate mushrooms, and green sauce and serve with scalloped potatoes. Enjoy!