Burgundy Braised Short Ribs with Roasted Mushrooms and Confit Shallots -- courtesy of Mon Ami Gabi in Bethesda
Yields: 1 serving
Ingredients for Short Ribs:
- 2 lbs Boneless beef short ribs
- Salt and pepper - to taste
- ¾ Tbsp Olive oil
- 3 cups Yellow onion, peeled, cut into julienne
- 1 ½ Tbsp Garlic
- 1 cup Button mushrooms, sliced
- ¾ cup Mixed mushrooms (oyster, cremini, hen of the woods, trumpet)
- 1 ½ cups Burgundy Red Wine
- 3 cups Veal stock
- 1 Shallot
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 Bay leaf
Ingredients for Pommes Puree:
- 2 Idaho potatoes, peeled
- ½ cup Whole milk
- 4 Tbsp Butter
- Salt To taste
- Pepper To taste
- Ingredients for Confit Shallots
- 1 cup Shallots - peeled
- 1 cup Extra virgin olive oil
Directions for Short Ribs:
Place the short ribs into a non-reactive container and cover with 1 cup of red wine, 1 shallot, 1 cup of button mushrooms, thyme, rosemary and bay leaf and allow to marinate for 24 hours.
Remove the short ribs and pat dry.
Season the short ribs on all surfaces evenly with salt and pepper.
Heat braising pan over medium-high heat.
Add the oil to the pan, and then add the short ribs being sure not to overcrowd the pan.
Brown the short ribs on all surfaces until they are a deep, rich brown.
Remove from the pan and turn the heat down to medium.
Add the yellow onion and garlic to the pan.
Cook gently over a moderate heat until soft and caramelized.
Add the mushrooms and continue to cook.
Deglaze the pan by adding red wine and reduce by ¾.
Remove any residue that comes to the surface. Add the short ribs and veal stock, bringing to a simmer.
Cover the pan with foil and place in a preheated oven at 275°F.
Cook gently for 5-6 hours, or until the meat is tender but still retains a pink interior. Remove from oven. Remove the fat from the surfaces of the short ribs and braising liquid. Remove the short ribs from the braising liquid. Pass the liquid through a chinois and reduce by half. Season with salt and pepper.
Reduce ¾ cup of red wine.
Add the red wine reduction to the braising liquid.
In a small sauté pan over medium-high heat, add 1 Tbsp of butter.
Once the butter foams, add ¾ cup of mixed mushrooms (oyster, cremini, hen of the woods, trumpet) and sauté until mushrooms are golden brown.
Season the mushroom mix with salt and black pepper.
Directions for Pommes Puree:
Cut potatoes in large chunks and boil in water until soft.
Drain water and pass potatoes through a food mill or ricer.
Add enough milk and butter until a light and fluffy appearance is obtained.
Add salt and pepper to taste.
Directions for Confit Shallots:
Place shallots in an ovenproof dish.
Cover with olive oil.
Place in a preheated 300 degree oven.
Cook for 1 hour until very tender.
Cool in the oil.
Reserve until ready to use.
To Serve:
Heat a pasta bowl.
Mound ? cup of pommes puree in the center of the bowl.
Place one piece of short rib on top of the potato puree.
Pour sauce around the base of the potato puree.
Spoon mushrooms over the short rib, allowing it to fall off of one side.
Cut the confit shallot into a medium dice and slowly reheat in a tablespoon of the oil.
Place a small amount on top of the short rib along with the mushrooms.
Garnish the plate with a sprig of fresh watercress over the short ribs.