Jan 23, 2008 3:34 am US/Pacific
Braised Short Ribs
From The Folsom Bistro Restaurant
Folsom (CBS) ―
BEEF:
INGREDIENTS
2 pounds Beef Short Ribs
1 medium carrot, diced
1 medium onion, diced
3 celery stalks, diced
1 medium leek, diced
6 sprigs of thyme
2 sprigs of sage
2 cups red wine
2 quarts dark chicken stock
2 teaspoons olive oil
PUREE:
INGREDIENTS
2 large celery roots peeled and dice
3 cups manufacturing cream
1 cup chicken stock
1 shallot
salt & pepper to taste
SAUCE:
DIRECTIONS
2 tablepoons black truffle peelings
braising liquid from short ribs
2 tablespoons butter
BEEF DIRECTIONS:
1. Season with salt & pepper and sear in a hot sautee
pan with oil until meat is nicely browned.
2. Remove meat. Transfer to braising pan. In same
sautee pan, add all vegetables and herbs for Beef and sautee until
brown.
3. Deglaze with red wine. Add dark chicken stock. Bring to a boil
and add to beef in the braising pan.
4. Bake at 350 degrees for 90 minutes to 2 hours
until fork is tender in beef.
PUREE DIRECTIONS:
1. Add cup of chicken stock to cream and celery root
in a small pot and cook until tender.
2. Pour mixture in blender and blend until smooth.
3. Season with salt & pepper to taste.
SAUCE DIRECTIONS:
1. Reduce braising liquid by 75% percent. Add black
truffles and butter.
2. Season with salt & pepper to taste.
