Post by amarante on Oct 20, 2016 15:00:20 GMT -5
OBAMA’S SHORT RIBS
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
Short ribs marry with many flavor combinations, and they taste much more expensive than they are. I chose plum sauce as an accent to this super-delicious braise; it adds an elusive flavor. We served this as part of a special menu when President Obama came to the Red Rooster, and it’s a hit every time we put it back on.
You’ll have extra braising liquid. Freeze it in ice cube trays, and you’ll have flavor bombs to use in pan sauces or pasta.
4 (8-ounce) boneless short ribs
Coarse kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
1 lemongrass stalk, trimmed, smashed, and minced
3 garlic cloves, chopped
1 (1-inch) piece ginger, peeled and minced
½ cup dry red wine
3 cups beef or chicken broth
½ cup plum sauce
¼ cup soy sauce
2 sprigs thyme
2 sprigs flat-leaf parsley
2 bay leaves
Horseradish, preferably freshly grated, for serving
1 Preheat the oven to 325°F.
2 Pat the meat dry with paper towels and season all over with salt and pepper.
3 Heat the grapeseed oil in a large Dutch oven over medium-high heat. When it shimmers, add the short ribs and brown on all sides, about 2 minutes per side. Put them aside on a plate.
4 Add the onion, carrot, celery, lemongrass, garlic, and ginger to the pot. Season with salt and cook, stirring often, until the onion softens, about 5 minutes. Pour in the wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add the broth, plum sauce, soy sauce, thyme, parsley, and bay leaves and bring to a simmer. Return the short ribs to the pot, along with any of the juices, cover, and slide the pot into the oven. Braise until the meat is fork-tender, about 1½ hours.
5 Transfer the meat to a plate. Strain the braising liquid into a fat separator. Discard the bay leaves and put the vegetables into a food processor. Process until smooth. Add 1½ cups of the defatted braising liquid to the processor and pulse to combine. Return the sauce to the Dutch oven and check for salt and pepper. Bury the short ribs in the sauce, cover, and leave on the back of the stove until you’re ready to serve.
6 Reheat the short ribs in the sauce.
7 Divide the short ribs between four shallow bowls. Top each with a spoonful of sauce. Put the rest of the sauce in a bowl for passing at the table, along with a bowl of horseradish if you’d like.
SERVES 4
Source: Marcus Samuelsson - The Red Rooster Cookbook
Short ribs marry with many flavor combinations, and they taste much more expensive than they are. I chose plum sauce as an accent to this super-delicious braise; it adds an elusive flavor. We served this as part of a special menu when President Obama came to the Red Rooster, and it’s a hit every time we put it back on.
You’ll have extra braising liquid. Freeze it in ice cube trays, and you’ll have flavor bombs to use in pan sauces or pasta.
4 (8-ounce) boneless short ribs
Coarse kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
1 lemongrass stalk, trimmed, smashed, and minced
3 garlic cloves, chopped
1 (1-inch) piece ginger, peeled and minced
½ cup dry red wine
3 cups beef or chicken broth
½ cup plum sauce
¼ cup soy sauce
2 sprigs thyme
2 sprigs flat-leaf parsley
2 bay leaves
Horseradish, preferably freshly grated, for serving
1 Preheat the oven to 325°F.
2 Pat the meat dry with paper towels and season all over with salt and pepper.
3 Heat the grapeseed oil in a large Dutch oven over medium-high heat. When it shimmers, add the short ribs and brown on all sides, about 2 minutes per side. Put them aside on a plate.
4 Add the onion, carrot, celery, lemongrass, garlic, and ginger to the pot. Season with salt and cook, stirring often, until the onion softens, about 5 minutes. Pour in the wine and cook, stirring to dissolve any of the brown bits that may still be on the bottom of the pot. Add the broth, plum sauce, soy sauce, thyme, parsley, and bay leaves and bring to a simmer. Return the short ribs to the pot, along with any of the juices, cover, and slide the pot into the oven. Braise until the meat is fork-tender, about 1½ hours.
5 Transfer the meat to a plate. Strain the braising liquid into a fat separator. Discard the bay leaves and put the vegetables into a food processor. Process until smooth. Add 1½ cups of the defatted braising liquid to the processor and pulse to combine. Return the sauce to the Dutch oven and check for salt and pepper. Bury the short ribs in the sauce, cover, and leave on the back of the stove until you’re ready to serve.
6 Reheat the short ribs in the sauce.
7 Divide the short ribs between four shallow bowls. Top each with a spoonful of sauce. Put the rest of the sauce in a bowl for passing at the table, along with a bowl of horseradish if you’d like.
