|Bon Appetit|Andrew Lampasone,
owner of Wine Watch in Fort Lauderdale, enjoys a good
meal with his wine. This braised beef short rib recipe is a winner at
their catered events and at his home dinner table.
Braised Beef Short Rib au Thyme Jus
This recipe needs 2 days of marinading and has a few steps to it, but the end result is worth the extra effort.
4 each, 8 oz beef short ribs boneless, square cut 1/2 inch thick
1 tsp orange zest
1 tbsp chopped fresh thyme
1 clove garlic, minced
1 tbsp olive oil
1 tsp coarse sea salt
1 tbsp coarse black pepper
For braising liquid:
4 cups Cabernet wine
2 cups chicken stock
2 cups veal demi-glace
1 sweet onion, cut into quarters
1 carrot, split lengthwise
1 stalk celery, cut into pieces
1 head garlic, split
1 tbsp whole black peppercorns
1 bay leaf
the marinade in a deep dish. Place the ribs in the marinade, making
sure they are fully submerged in the liquid, cover and let sit in fridge
Preheat the grill. Grill the beef short ribs on all sides, until nicely seared and set aside.
the oven to 300 degrees. In a heavy braising pan combine all the
ingredients, including the grilled short ribs. Make sure the ribs are
submerged in the braising liquid and cover tightly with aluminum foil.
Cook for 6 hours. Let the ribs cool down over night in the refrigerator
in the braising liquid. Next day, remove the ribs carefully from the
braising liquid. Reserve the braising liquid for the thyme jus.
Reserved braising liquid, strained
1/4 cup honey, orange blossom
10 sprigs fresh thyme
salt and pepper to taste
a heavy bottom sauce pan combine all the ingredients except the thyme.
Bring to a boil and then turn down and simmer to until liquid is thick
enough to coat the back of the spoon. Remove from heat. Steep in fresh
thyme, mixing slowly for a few minutes. Season with salt and pepper.
Strain through a mesh strainer and reserve hot.
the short rib and thyme jus in a medium saute pan over medium heat.
Cook until the ribs are slightly glazed, turning every few minutes
until the ribs are heated through. Serve over a parsnip puree (recipe
below), plating the puree in the middle of the plate. Top with glazed
short rib and drizzle remaining sauce around the plate. Garnish with a
sprig of fresh thyme and candied orange peel.
2 cups parsnips, peeled and cut into large dice
2 cups vegetable stock
1/4 cup heavy cream
2 tbsp unsalted butter
salt and pepper to taste
In a heavy bottom saucepan combine parsnips and vegetable stock. Bring to a boil, then reduce to simmer and cook for about 45 minutes or until parsnips are tender. Strain the parsnips from the cooking liquid. Heat the sauce pan over medium heat with butter and heaving cream and bring to a simmer. In a food processor puree parsnips with butter and cream mixture until very smooth. Season with salt and pepper to taste.
901 Progresso Drive, Fort Lauderdale, FL