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RECIPE

Serves 2

A CookTale

It was a lazy Saturday, and with no intentions of shopping I searched the freezer and came up with a Short Rib that weighed 1-1/2 pounds. Of course the bone represented its bulk, but there was 12 ounces of meat clinging to it. The baby Potatoes had been freshly purchased and the Rosemary branches came from the garden. I generally try to keep a supply of both Demi Glace and Glace de Viande on hand which I purchase from an outstanding resource, “More Than Gourmet” in Ohio. Since I enjoy a day of cooking, my afternoon was made. And so was dinner.

INGREDIENTS

Bone-in Short Ribs (at least 1 LB)
2 Large Onions (thinly sliced)
3 Garlic cloves (smashed)
2 Bay Leaves
2 TB of EVOO
4 Ounces of Glace de Viande + 2 cups of Water
8 Ounces of White Mushrooms (sliced)
1 Pound of Baby Potatoes (optional)
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 350F degrees

2. Generously season the Short Ribs with Salt & Pepper. Thinly slice the Onions, halve the Potatoes & smash the Garlic. Set them aside in separate bowls.

3. Heat a large braising pot & add the EVOO, when it begins to ripple add the Short Ribs. Sear for about 15 minutes until they are very well browned. Remove to a plate.

3. To the pot, add the sliced Onions & the smashed Garlic. When the Onions are tender & translucent, return the Short Ribs, Potatoes, Rosemary branches & 2 cups of the dissolved Glace de Viande to the pot (or more if needed). Bring to a boil, cover the pot & place it in the oven.

4. Roast for 1-1/2 hours or until the Short Ribs are fork tender & falling off their bones. Remove to the stove top & keep covered.

5. Remove the Short Ribs & Potatoes to separate bowls & cover to keep warm. Strain the Glace de Viande sauce into a 4 quart measuring bowl & discard the Rosemary & Bay Leaves. Add the strained sauce to a small saute pan with a cover & keep warm.

6. Wash out the braising pot. To the clean pot, add the Glace de Viande sauce, the Short ribs & the Potatoes turn the heat to medium low & keep warm.

7. Saute the sliced Mushrooms in 2 TB of Butter. When just beginning to brown turn off the heat.

8. To each plate spoon a puddle of the sauce, add the Short Ribs & surround them with the sauteed Mushrooms. The (optional) Potatoes can be added as a side dish, rather than on the plate, which I would definitely prefer.

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