Friday, May 16, 2014

Scarpetta Braised Short Ribs

From Scott Conant, Scarpetta, New York, NY
Yields 4 servings

Serve over Farro and Vegetable Risotto

4 Pounds beef, short ribs 
Salt, Kosher 
Pepper, black, ground 
Oil, extra virgin olive 
1 Cup carrot chopped
1 Cup celery chopped
1 Cup onion, yellow chopped
10 Cloves garlic, fresh coarsely chopped
3/4 Cups wine, dry red 
1/2 Cup vinegar, balsamic 
14 Ounce(wt)s tomatoes, diced 
2 Cups stock, chicken reduction* 
4 Sprigs thyme, fresh 
2 Sprigs rosemary, fresh 

Chef's Note: There is a brand you can use (available at Whole Foods) called Glace de Poulet Gold by More Than Gourmet.  Or, you can reduce 4 cups of Chicken Stock on the stove by half. 

Tools Needed:
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry

Heat the oven to 325 degrees (or a convection oven to 300 degrees). 

Season the short ribs all over with salt and pepper. Heat 2 tablespoons olive oil in a deep, heavy-based Dutch oven or similar pot over medium-high heat. Add the ribs - in 2 batches if they don't fit in the pot in a single layer - and sear on all sides until well-browned all over. 

Remove the short ribs, wipe out the pan, and add more oil to coat the pan. Add the carrot, celery, onion, and garlic to the pot, and cook over medium heat, stirring occasionally, until nicely browned, 6 to 8 minutes. Add the red wine and the vinegar and cook, stirring and scraping up the bits stuck to the bottom of the pan, until the liquid is reduced by half. 

Add the tomatoes, Chicken Reduction, thyme, and rosemary. Return the short ribs to the pot, bring the liquid to a boil, cover, and transfer to the oven. Cook, turning ribs once, until the ribs are fork-tender and the meat is just barely clinging to the bone, 2 1/2 to 3 hours. 

Remove the ribs from the cooking liquid, then strain and reserve the liquid. 

Use a large spoon or ladle to remove as much of the clear fat floating on top of the cooking liquid as possible. (If you are making the ribs ahead, you can remove the fat more easily once the cooking liquid has cooled. Refrigerate the ribs in their cooking liquid, and then remove the hardened fat from the top.) Cook the defatted sauce over medium-high heat until it has reduced somewhat, becoming thicker and more flavorful. (The ribs can be made 2 days ahead; let cool to room temperature, and then cover and refrigerate the ribs in the braising liquid. Reheat gently to serve.) 

Reheat the ribs in the reduced braising liquid in a 300 degree oven (325 for a conventional oven).