Braised Beef Short Ribs with Smoked Bacon Parsnip Gratin & Rich Cabernet SauceFeatured by Vina Robles Winery in the Gold Wine Club.
Chef Thomas Moran provides this delicious and original recipe for braised beef short ribs. The unique flavors from adding smoked bacon parsnip gratin and topping it with a Cabernet Sauvignon sauce create an ingenious combination! Pair this with a Pinot Noir.Yield: 6
Prep Time: 18 Minutes
Cook Time: 120 Minutes
• 6 each bone-in large short ribs 10 ounces each
• 1/2 cup vegetable oil
• 1/4 cup flour
• 1 small onion diced
• 1 small carrot diced
• 1 stalk celery diced
• 1 stick fresh thyme
• 1 stick fresh rosemary
• 1 bay leaf
• 1 cup Vina Robles Cabernet Sauvignon
• 2 cloves fresh garlic smashed
• 4 peppercorns
• 2 cups beef broth or good demi place
Make The Ribs:
In a large dutch oven sear the ribs in the oil and remove when all sides are dark brown and reserve. Add the vegetables & cook until golden & tender 5-minutes. Add the flour & cook for additional 5 minutes to form a thick paste. Add the wine & stock. Add the herbs. Add the reserved short ribs & bring to a simmer. Cover & cook slowly for 1 hour. The ribs should be tender. Remove from the pot & keep in a covered pan.
Make The Sauce:
Bring the cooking liquid to a good boil & skim the fats & foam. Reduce until desired consistency. Strain through a fine strainer. Taste & season with salt & pepper. Add a good spoon of cold whole butter.
For The Parsnip Gratin:
2 pounds parsnips peeled and cut into large chunks 2 tablespoons butter 1 medium onion diced 3 slices of smoked bacon cut into 1 inch pieces Salt & pepper to taste
Method: Melt the butter in a medium sauce pot. Add the bacon and sauté till crispy. Add the diced parsnips & slowly cook until light & golden. Add a bit of water every few minutes to prevent scalding or coloration. The process is slow, as we want to just perfectly melt the parsnips. Season with salt & pepper, taste & reserve. You can serve this with a variety of seasonal fresh vegetables; carrots, pearl onions, green beans or ripe tomatoes in olive oil.
To the Plate:
Place a portion of the parsnips in a large deep bowl. Place a braised rib on top. Scatter with fresh vegetables, tomatoes with olive oil, sea salt and a good two ounces of the strained cooking reduction. Serve with Vina Robles 2002 Cabernet Sauvignon and get ready for a special treat.
About The Chef: Thomas Moran established Forsythia, a "New American-Parisian Cafe" in New Milford, Connecticut in 2005. His career spans fine restaurants across the United States, including Shutters on The Beach in Santa Monica and the Four Seasons Hotel in Chicago. He has also been a featured chef at the James Beard House.