- Posted February 19, 2013 by
Braised Beef Short Ribs with Roasted Cipollini Onions, Robuchon Mashed Potatoes
This simple dish comes off without a hitch if prime beef is used. However, since prime is the highest quality beef, it can be difficult to find in grocery stores. Instead, try a gourmet market, butcher’s shop, or online meat distributor.
The short ribs are submerged in liquid, including a demi glace, or French brown sauce. To make a traditional demi glace, combine 1 gallon of Espagnole sauce, 1 gallon brown stock, and 1 bouquet garni (a bunch of fresh herbs placed in an unbleached muslin or cheesecloth bag) in a large stock pot. Place over medium heat and bring to a boil. Reduce the heat to medium and simmer until the liquid is reduced by half. This will take about an hour and a half. Skim any foam from the top, season with salt and pepper, and strain. Demi glace can also be purchased at higher end grocery stores.
4 Celery stalks
3 Sprigs of Rosemary
5 sprigs fresh Thyme
2 tablespoons Olive oil
4 lb meaty beef short ribs
2 Spanish onions quartered
1 cup peeled and diced Carrot
½ Cup Kecap manis (sweet soy Sauce)
1 tablespoon chopped garlic
5 cups beef stock
2 teaspoons salt
1 teaspoon whole black peppercorns
In a large, heavy saucepan over high heat, warm the olive oil. Place enough of the short ribs in the pan to cover the entire bottom. Sear the short ribs evenly on all sides, until well browned, about 3 minutes per side. Transfer to a deep oven dish, or slow cooker.
Reduce the heat and sauté all the vegetables until well browned, this will help add more color to the sauce and let the natural sugars in the vegetables release.
Pre-heat oven to 275F. Warm beef stock and add it and all of the remaining ingredients to the oven dish with the short ribs Cover and cook for approx 3 hours. Ribs will be tender and pulling away from the bone. Let cool in the fridge over night and i always find that it absorbs the juice to create more flavour.
Next day or when cold, Remove the ribs from the liquid and strain the liquid to remove the herb stalks and vegetables, put the liquid into a sauce pan and reduced to a thick consistency. This can be stored in the refrigerator for up to seven days.
Garnish. It is always nice to garnish your meals. A nice one for the short ribs is a nice flake salt like Maldon or a pistachio or macadamia to enhance the nice colour from your braised short ribs
Restaurant Name: Ottawa Marriott Hotel
Canada, Ottawa, 100 Kent Street, Ottawa, ONK1P 5R7
Restaurant Phone: 613 783 4229
Chef Name: Duane Keats
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