Braised Beefiness Shortrib

Braised beef shortrib on a bed of spaetzle

Seared until beautifully crusted on each side, the short rib is braised in a delicious combination of vegetables, herbs, and scarlet wine for hours until it is buttery soft and delightfully tender.

Courtesy of Chef Mike Meinzer of Tertiary Coast Provisions.

Related: Charcut Roast House's Bison Brisket

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Ingredients

Beef

four

beef short ribs (boneless, 8-nine oz raw)

4

Tbsp Kosher salt

2

Tbsp black pepper, ground

½

cup sunflower oil

two

carrots, diced

1

white onion, diced

½

stem celery, diced

two

Tbsp blackness peppercorns, whole

1

oz (small handful) fresh thyme (on stem is fine)

4

fresh bay leaves (dried is okay too)

8

cloves fresh garlic, smashed

2

cups red wine

4

cups chicken stock

Dill Späetzle

i ¾

cups - ii cups all purpose flour

2

eggs

½

cup fresh dill, chipped

1

cup sour foam

two

tsp kosher table salt

Love apple Water

2 ½

lbs tomatoes, cutting into quarters (they don't need to be pretty, perfect tomatoes, whatsoever will do)

10

cloves garlic

1

Tbsp kosher common salt

2

Tbsp white sugar

2

Tbsp black peppercorns, whole

½

oz fresh thyme

2

bay leaves

Sour Cerise Jus

iv

oz unsalted butter

½

loving cup shallots, sliced thinly

2

cloves fresh garlic, chopped

½

loving cup white saccharide

½

cup water

1 ½

loving cup sherry vinegar

½

cup red vino

two

Tbsp Dijon mustard

4

cups sour cherries (or whatever tart, frozen ruby-red is fine too)

ii

cups braising liquid from short ribs

1

Tbsp kosher table salt

2

tsp black pepper, basis

ane

Tbsp dried mustard seed

Accoutrements

iii

Tbsp unsalted butter, to melt

2

Tbsp unsalted butter, to finish

¼

cup shallots, sliced thinly

i-2

cups fresh mushrooms, depending on how much you like, torn or chopped

ii

cups tomato water

½

loving cup chopped herbs (chives, parsley, tarragon)

4

cups seared späetzle

Directions

Stride ane

For the beef: on the stove in a large pan, shortribs seasoned with table salt and pepper are seared until a nice crust has formed on each side for 6-8 minutes. Remove the ribs.

Step 2

Add in carrots, white onion, celery, garlic, and caramelize for about 8 minutes, then deglaze with red wine.

Step 3

Add chicken stock, whole blackness peppercorns, fresh thyme and fresh bay leaves.

Step 4

Embrace with foil, add the pan into the oven and cook the brusk ribs for 2 hours at 300°F.

Step 5

For the späetzle: in a small stand up mixer, combine the eggs, dill, sour foam, and salt. Mix on low for only about a infinitesimal, then add the i-¾ cup flour. Go on to mix for about three minutes on low until the dough comes together. The dough should be on the thicker side. If needed, add together the other ¼ cup flour. Set dough aside and allow rest for 10 minutes.

Step 6

On the stove put a pot of water, and bring to a simmer over medium estrus. We utilise a perforated hotel pan, but whatever späetzle maker or colander will work as well. It helps to give your pan a little spray with oil, it volition assistance the dough feed through the pan.

Step seven

Working in small batches, push the spätzle dough through with a spatula, forming pocket-sized dumplings. Allow the späetzle melt in water for iii minutes until information technology floats, and so remove with a slotted spoon and put into a colander to help drain off excess water.

Pace eight

One time all the späetzle is cooked, pat dry, or let sit in the fridge and dry out overnight, this will assistance our concluding step!

Step 9

Once the späetzle is dry, coat the bottom of a large sauté pan with sunflower oil and rut until piping hot over high oestrus.

Step 10

Carefully drib in handfuls of späetzle until the bottom is coated.  Nosotros volition permit the pan sit over medium-high heat until the bottom starts to sear, about 3 minutes.

Step eleven

Then carefully toss the pan to effort and flip the späetzle, or but get in with a prophylactic spatula or spoon and move information technology around. We are trying to become a dainty golden color on every bit much of the sides as possible. One time a nice brown chaff has formed, remove späetzle from the pan and pat dry. Set aside.

Footstep 12

For the sour cherry jus: in a large saucepot, melt the 4 oz butter. Add together the shallots and garlic and sweat for iv-5 min, until they begin to soften.

Step 13

Add the scarlet vino and reduce.

Footstep 14

So add all of the remaining ingredients and bring to a eddy. Permit boil and reduce for near 8-10 minutes, until the mix looks a little thicker. If it needs more time, let it go. Thicker the improve with the sauce.

Step 15

Once sauce is thickened, set aside until you lot are ready to plate.

Step 16

For the tomato water: in a large metal basin, combine all ingredients.

Stride 17

Wrap the bowl with 2 layers of plastic wrap. And then, tie around the rim of the bowl with a larger piece of plastic, that you tighten and tie, securing the plastic wrap on the top.

Step 18

Place a saucepot on the stove, and fill ½ way with water. Bring the water to a boil and place the metal basin on elevation. This will put indirect rut onto the metal bowl, and cause the love apple mixture to steam.

Pace nineteen

Allow the tomatoes melt for about an hour, checking the pot periodically to make sure there is withal water in it. Add together more if needed.

Footstep 20

Then, strain and printing out your tomato water, and discard the rest. It will odour and gustation like a flavorful love apple sauce.

Step 21

For the accoutrements: offset, in a sauté pan, melt the butter over medium-high rut.

Step 22

Then add shallots and seasonal mushrooms. Sauté for three-iv minutes.

Step 23

Add the love apple h2o and reduce until thick.

Step 24

Add your cooked späetzle, two more Tbsp of butter, and chopped herbs and toss until evenly coated. Gustation for salt.

Pace 25

In a small pan, add the shortribs, and spoon over some cerise jus, add two Tbsp butter and ii Tbsp chopped herbs too. Plough and glaze the ribs in the sauce.

Step 26

To gather: in a basin, put the späetzle mix in the bottom, then the braised short rib, spoon over your thick cherry-red jus.

  • beefiness
  • Big Nutrient Saucepan Listing
  • dinner

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