Slow Braised Short Ribs with Parsley Pistou
Presented by: Owner & Chef Jason Wilson | Crush, Seattle
serves 4 to 6
Ingredients - Short Ribs
- 4 pounds bone-in beef short ribs, 3-inch cut
- 3 cups large chopped mirepoix (3 parts onion, 2 parts carrot, 1 part celery)
- 2 dried porcini mushrooms
- 5 bay leaves
- 1/2 bunch thyme
- 1/2 bunch rosemary
- 1 750 ml bottle good red wine (We use Casarsa.)
- 2 quarts veal stock, or substitute chicken stock
- kosher salt and pepper to taste
Preparation - Short Ribs
Season the short ribs liberally with salt and pepper.
Place the ribs in a large container to marinate overnight. Cover with the herbs and pour the red wine over all. Marinate for at least 12 hours.
Remove the ribs, reserving the marinade. In a large cast iron or heavy-bottomed skillet add enough extra virgin olive oil to equal 1/4 inch. Sear the ribs on high heat until dark brown on all sides. Remove the ribs when good and dark and place in a brazier or hotel pan. Top with the herbs used in marinating.
Pour the red wine into a saucepot. Bring the wine to a simmer slowly and skim off any impurities; reduce to half the original volume.
In the same pan as the ribs sauté off the mirepoix veggies and the porcini until brown. Pour the wine over the veggies and bring up to a simmer. Add ribs and top with bay leaves, thyme sprigs and rosemary. Top with veal stock just to cover, bring up to a simmer and place in a 375-degree oven for 4 hours, covered with parchment and foil.
When ribs are tender, allow 30 minutes for them to cool, and then remove from braising liquid. Strain the liquid into a stainless steel saucepot and reduce very slowly, skimming the fat and impurities until one-quarter of the original liquid is left. Place the ribs back in the sauce and simmer covered until they are nicely glazed with the sauce.
Serve ribs with Parsley Pistou, baby carrots that have been blanched and sautéed in butter and potato puree. Use Yukon Gold potatoes, boiled in their skins, peeled and passed through a food mill, then a fine strainer. Blend with cream and butter.
Ingredients - Parsley Pistou
- 1 bunch fresh Italian parsley
- 1 cup (approximately) freshly grated horseradish root
- salt to taste
- 1/3 cup truffle oil, or substitute olive oil
Preparation - Parsley Pistou
Leave the rubber band on the bottom of the parsley. Wash upside-down and, holding the parsley by the stem with tongs, blanch in boiling salted water for about 10 seconds. Rest in ice water and press out the water after it’s cooled down. Chop leaves and pat dry with a towel.
Put leaves into a blender and add an equal part grated horseradish. Salt to taste and add truffle oil. Blend until smooth and combined to make an even puree. Add a small amount of water if necessary to thin to sauce consistency.