Recipe: Chef Lynn’s Saucey Short Ribs

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Recipe: Chef Lynn’s Saucey Short Ribs

If you don’t have access to an airplane, make this recipe at home for a delicious Sunday dinner. The leftovers make a great work or school lunch.

Ingredients


Short ribs:
¼ cup extra virgin olive oil
4 (16-oz) beef short ribs
2 carrots, peeled and roughly chopped
1 onion, chopped
2 stalks celery, roughly chopped
5 cloves garlic, sliced
2 cups Barolo, or other full-bodied red wine
14 oz diced tomatoes
2 cups beef stock
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
salt (to taste)
pepper (to taste)

Bourguignon trimmings:
½ cup bacon, medium diced
2 cups mushroom stock
2 tbsp all-purpose flour
½ cup tomato, peeled, seeded and medium diced
2 green onions, finely chopped
½ cup pearl onions, peeled and roasted
1 tbsp parsley, chopped

Roasted potatoes :
2 lbs fingerling potatoes
⅛ cup olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 cloves garlic, crushed
4 sprigs thyme, whole

Charred broccoli :
1 lb broccoli florets
2 tbsp olive oil
2 tbsp butter
1 clove garlic, minced
zest of 1/2 lemon
1 tbsp lemon juice
salt (to taste)
pepper (to taste)

Preparation

Short ribs
Preheat oven to 375ºF. In a large, heavy-bottomed skillet, heat the olive oil over high heat. Season the ribs with salt and pepper and sear until deep brown all on sides, about 15 minutes.

Remove the short ribs to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned, about 5 minutes. Stir in the red wine, tomatoes, beef stock and herbs, scraping the bottom of the pan with a wooden spoon.

Bring the mixture to a boil and return the short ribs to the pan and season with salt and pepper. Cover with aluminum foil and place in the oven. Cook for about 2 hours, until the meat is very tender.

Bourguignon trimmings
In a medium saucepan over medium heat, render the bacon until crisp and golden brown. Add the flour and stir to make a roux. Then whisk in the mushroom stock, bring to a simmer. Cook for 5 minutes, until the mushroom stock has thickened. Remove from the heat; add the tomato, pearl onions, green onions and parsley.

Thyme & garlic roasted potatoes
Cut the potatoes in half or quarters and place in a large mixing bowl with the olive oil, salt, pepper. Toss until the potatoes are well coated. Spread potatoes onto a baking tray with garlic and thyme. Roast in the oven until browned and crisp, about 20-30. Flip twice with a spatula during roasting.

Charred broccoli with lemon garlic butter
Toss broccoli with oil to coat, arrange in a single layer on a rimmed baking sheet and roast in a preheated 400ºF oven until just tender and slightly charred, about 15 minutes, turning once.

Meanwhile, in a small saucepan set over medium heat, melt butter, stir in garlic and lemon zest and cook 1 minute, then remove from heat and whisk in lemon juice and season to taste with salt and pepper.

Place one short rib in each bowl, top with a little of the pan juices and Bourguigon trimmings, toss broccoli in lemon butter sauce and potatoes to serving dish, season to taste and serve hot.


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Nutritional Info.

approx. Per Serving

 

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