Schubert Wines - Braised Prime Beef Short Ribs with Root Vegetables and Sautéed Bone Marrow inspired by Thomas Keller
Ingredients for 4 perople
8 pieces marrow bone (cut 1 1/2 inches long)
About 1 cup all-purpose flour
BRAISED SHORT RIBS
2 pieces prime boneless short ribs or 8 pieces bone-in short ribs
Red Wine Marinade
Kosher salt and freshly ground black pepper
Flour for dusting
2 to 3 cups Veal Stock
2 to 3 cups Chicken Stock
RED WINE MARINADE
1 750mL bottle red wine
1/2 cup carrots cut into 1-inch mirepoix (white and pale green parts only)
1/2 cup onions cut into 1/inch mirepoix
3 cloves garlic, smashed
10 sprigs Italian parsley
2 sprigs thyme
1 bay leaf
2 medium sweet bunch carrots
2 small parsnips
2 small turnips cut into 1/4-inch dice
2 tablespoons sugar
8 baby leeks or small scallions, tough outer layer removed and trimmed
16 white pearl onions, peeled
16 red pearl onions, peeled
1/2 teaspoon red wine vinegar
1/2 cup tomato diamonds
3 tablespoons chopped Italian parsley
1 pound caul fat (only for boneless short ribs) soaked in cold water for 30 minutes (optional)
1 tablespoon finely chopped chives
RED WINE MARINADE
Use a wine that is acceptable to drink as Cabernet Sauvignon. Always cook off all the alcohol first, or the alcohol will begin to cook your meat.
Place all the ingredients in a wide pot and bring to a boil. Tilt the pan away from the burner and carefully ignite the wine with a match. Allow the alcohol to burn off, then light it again. If there are no flames, the alcohol is gone. Cool the marinade, then pour over the meat and marinate for 8 to 24 hours.
Soak the marrow bones in a bowl of ice water for 20 minutes. Drain and remove the marrow from the bones by pushing it out with your finger. Soak the marrow pieces in a bowl of ice water for 12 to 24 hours, changing the water every 6 to 8 hours.
If you have two large pieces of boneless short ribs, trim the excess fat from the meat and cut each piece against the grain into two pieces. Bone-in short ribs usually don't require any trimming. Place the meat in a well-sealed plastic bag with the marinade and refrigerate for 8 to 24 hours, turning the bag once or twice.
Preheat the oven to 135C. Remove the meat from the marinade. Strain the marinade into a saucepan and reserve the vegetables. Bring the marinade to a simmer and clarify the liquid by skimming off the impurities that rise to the top. Remove from the heat.
Heat 1/8-inch of canola oil in a large skillet over high heat. Season both sidees of each piece of meat with salt and pepper and dust with flour, patting off the excess. Place the meat in the hot oil and cook for 2 to 3 minutes on all sides, until well browned. Remove the meat to a heavy ovenproof pot or casserole that holds the pieces in one layer.
Pour off the excess oil from the pan, return to heat, and sauté the reserved vegetables until they begin to caramelize. Spread
the vegetables over the meat in an even layer and add the marinade and 2 cups each of veal and chicken stock. The meat should be covered with liquid.
Bring the liquid to a simmer on the stove. Cover with a parchment paper lid, transfer to the oven and braise for 5 to 6 hours for boneless short ribs or 3 to 4 hours for ribs with bones.
Remove the meat from the pot and strain the liquid into a tall narrow container. Discard the vegetables. Once the meat has cooled slightly, cover it and refrigerate it.
Skim the fat that rises to the top of the braising liquid and strain the liquid several times through a chinois until the chinois remains clean. Reserve one third of the brising liquid for reheating the short ribs and vegetable garnish before serving. Transfer the remaining braising liquid to a saucepan and reduce it until it is a sauce concistency.
Cut the vegetables into pieces of about the same size. Blanch carrots, parnsips and turnsips together in boiling salted water sweetened with the sugar until completely tender. Remove the vegetables with a slotted spoon or skimmer and chill in ice water; drain when cold and set aside.
Add the leeks to the boiling water and blanch until tender. Remove to another ice-water bath. Repeat with the white pearl onions and finally the red pearls onions, adding the red wine vinegar, which will help the onions keep their red color, to the boiling water. When the vegetables are cold, drain and dry them on paper towels.
If using boneless short ribs, trim the sides to even them. Cut each piece of rib into rectangular pieces about 1 1/2-inches by 2 1/2-inches. If you are wrapping the meat in caul fat, dry the caul fat well. Wrap each piece of meat in caul fat, rolling it over to encase it in a double layer of caul fat.
In a skillet that will hold the ribs comfortably in one layer, heat 1/8-inch of oil over medium-high heat. The oil should be hot but not smoking. Place the ribs in the pan and cook until golden brown on all six sides. If you have used caul fat, it will be almost completely rendered but should still form a translucent "seal". Transfer the browned ribs to a pot where they fit in one layer.
place enough of the braising liquid to just cover the cooked vegetables in a saucepan and set aside. Add the remaining braising liquid to the pot with the ribs. The ribs should be floating in liquid; if necessary, add veal stock. Bring the liquid to a simmer. Remove from the heat and cover the meat with a lid. Keep in 150C oven until ready to serve.
Add the cooked carrots, parsnips, turnips, red and white pearl onions, and the tomato diamonds to the reserved braising liquid in the saucepan and heat gently to warm. Add the chopped parsley.
Meanwhile, cook the bone marrow: to do the last minute before serving. Drain and dry the pieces of bone marrow and trim the ends of each to create a flat surface. Place the flour in a small container or on a plate. Season the bone marrow on all sides with kosher salt. Generously coat each piece in the flour and lightly top off any excess. Heat 1/8-inch of oil in a large nonstick skilletover medium heat until hot. Working with half the marrow pieces at a time, stand each piece of marrow in the pan and cook until the ends are golden brown. Lay the pieces of marrow on their sides and roll them to brown lightly on all sides. The outside should be crispy but the inside should still have a gelatinous consistency. Remove from the pan and keep in a warm place.
Using a slotted spoon, arrange an equal amount of the vegetables on each serving plate. Place the leeks in the vegetable braising liquid to warm for a minute.
Place the short ribs on top of the vegetables and spoon the sauce over the sides. Lay a piece of bone marrow over the top of each rib. Sprinkle gray salt and then the chopped chives over the bone marrow. Top each with a baby leek.