ZEPHYR PAIRING- BRAISED BEEF SHORT RIBS WITH GARLIC CHIVE MASHED POTATOES
INGREDIENTS:
Serves 6
5 pounds boneless beef short ribs
Kosher salt
Extra-virgin olive oil
1 onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
2 Bottles red wine
4 cups beef stock
1 cup mushroom broth
1 bunch fresh thyme
2 Bay Leaves
Garlic and Chive Mashed Potatoes
5 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
7 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives
METHOD:
FOR THE SHORT RIBS:
Season each short rib generously with salt. In a large stock pot or Dutch oven over high heat add olive oil. Add the short ribs to the pan and brown very well, on all sides. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 350°.
When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the vegetables. Season the vegetables with salt and cook stirring as needed until they begin to brown. Add the wine and scrape the bottom of the pan. Reduce the mixture by half.
Return the short ribs to the pan and add beef stock and mushroom broth. Add the thyme bundle and bay leaves. Cover the pan tightly with foil and place in the preheated oven for 3 hours. When done the meat should be very tender but not falling apart.
Remove from oven. Remove meat and skim off fat from cooking liquid. Place pot over medium high heat and reduce to 2 cups or more depending on desired consistency.
FOR THE MASHED POTATOES:
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6
5 pounds boneless beef short ribs
Kosher salt
Extra-virgin olive oil
1 onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
2 Bottles red wine
4 cups beef stock
1 cup mushroom broth
1 bunch fresh thyme
2 Bay Leaves
Garlic and Chive Mashed Potatoes
5 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
7 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives
METHOD:
FOR THE SHORT RIBS:
Season each short rib generously with salt. In a large stock pot or Dutch oven over high heat add olive oil. Add the short ribs to the pan and brown very well, on all sides. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 350°.
When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the vegetables. Season the vegetables with salt and cook stirring as needed until they begin to brown. Add the wine and scrape the bottom of the pan. Reduce the mixture by half.
Return the short ribs to the pan and add beef stock and mushroom broth. Add the thyme bundle and bay leaves. Cover the pan tightly with foil and place in the preheated oven for 3 hours. When done the meat should be very tender but not falling apart.
Remove from oven. Remove meat and skim off fat from cooking liquid. Place pot over medium high heat and reduce to 2 cups or more depending on desired consistency.
FOR THE MASHED POTATOES:
Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.
Courtesy of Mark Caldwell, Executive Chef Davis Estates