This weeks post:
Braised short ribs bordelaise with zinc potatoes
Serves 4-6
Ingredients
1 whole side, 3 bone short rib, bones attached
1 1.75 bottle of red wine
¾ gallon of dark chicken stock
¼ gallon veal stock
1 bay leaf
1 bunch thyme
1 tbl. Black peppercorns
1 onion, shaved thin
2 carrots shaved thin
3 stalks celery shaved thin
1 pound high fat butter, like plugra
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8- 10 russet potatoes, peeled and sliced on a mandoline
½ gallon of cream
1 tsp. nutmeg
1 tbl. Garlic puree
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6 oz. Bone marrow
4 oz. Plugra
2 oz. Minced shallots
1 oz. Chopped parsley
1 oz. Brunoise carrots
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Instructions:
The night before service, bring the wine, vegetables, and herbs to a boil. Cool and cover the ribs with the liquid and vegetables. Marinate for 24 hours. Remove the ribs from the liquid and sear on both sides in a hot pan until golden brown. Place ribs in a deep braising pan, separate vegetables from the red wine and sear in the same pan as the ribs. In a large pot reduce red wine by ¾ and add to ribs with the stock . Cover the ribs with a lid or parchment paper. Braise @ 275 for 2-3 hours. Remove bones, press flat between two pans and cool. Cut into 3.5 to 4 oz. portions. Take ¾ of the braising liquid and reduce down to 3 cups skimming and passing two or three times along the way. Reserve the other 1/3 to bring the portioned ribs up to temp. Puree the bone marrow and the butter in a food processor, and pass through a fine sieve. At this point you can finish the sauce two ways. One, you can finish your sauce by emulsifying the bone marrow butter into the red wine reduction. Two, pick up the bone marrow butter in an ounce of cream to make an emulsified sauce. Add minced shallots, chives, parsley an brunoise carrots to this sauce.
