Destination Golf - August 2017 * - Page 48

Beef Short Ribs Ingredients Preparation Short Ribs 5 lbs. Beef Short Ribs 4 tsp. Coarse Kosher Salt (more as needed) 4 tsp. Black Pepper ½ cup Olive Oil 3 Medium Onions 6 Large Carrots (peeled, cut in half and ¼-inch cubed) 1 head Celery (cut ¼ inch thick) 2 sticks Cinnamon 3 Star Anise 3 Tbs. Tomato Paste 6 cloves Large Garlic (crushed) 750ml Dry Red Wine 750ml Port Wine ½ gallon Veal Stock 9 sprigs Thyme 2 branches Rosemary 2 Bay Leaves Short Ribs Lay the short ribs on a sheet pan and season with salt and pepper a bit on the heavy side. Heat a heavy soup pot with the lid on over medium-high heat. Add the olive oil and warm through. Add as many short rib pieces to the pot as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer the meat to a plate and repeat until you’ve browned all the short ribs. Add the onions to the same pot that you seared the short ribs in and cook over medium heat until lightly caramelized, about 10 minutes. Add the carrots, celery, cinnamon and star anise and cook for an additional 5 minutes. Stir in the tomato paste and garlic. Heat the oven to 325°F. Pour the wines and veal stock into the pot. Bundle the thyme, rosemary branches and bay leaves with kitchen twine then drop into the pot. Bring the mixture to a simmer and cook over medium heat until the liquid has reduced by half, about 15 minutes. Stir and scrape the bottom of the pot. Return the short ribs to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 325°F, turning short ribs every 30 minutes until the meat is fork tender, about 3-3½ hours. Transfer the short ribs to a plate. Spoon off the fat from surface of the pan juices and discard (there will be a lot of it). Strain the juice and place back on heat and reduce until it coats the back of a spoon evenly. Place the short ribs in a pan and cover with the reduced liquid and let cool. Root Vegetable Purée 1 Celery Root (peeled and large diced) 8 Parsnips (peeled and large diced) 1 Rutabaga (large diced) 1 pt. Heavy Cream ½ lb. Butter (medium diced) 6 oz. Truffle Peelings 1 tsp. Truffle Oil Salt and Pepper to taste Red Wine Reduction ½ cup Canola Oil 10 lbs. Meaty Veal Bones 8 qt. Water 1 lb. Carrots 1 lb. Onions 4 Large Leeks 4 Bay Leaves 3 Tbs. Whole Black Peppercorns Confit Tomatoes 2 cups Extra Virgin Olive Oil 10 Ripe Plum Tomatoes (blanched and quartered) ½ bunch Thyme 5 stalks Rosemary (cut into ¼ with scissors) 8 cloves Garlic (smashed) Granulated Sugar to taste Course Sea Salt to taste 48 Root Vegetable Purée Keep all the vegetables separate and steam until fork tender. In a high-speed blender combine an equal amount of each vegetable until the blender is ¾ full. Add a ½ cup of the heavy cream and ½ of the butter to the blender. Start off slow and with a rubber spatula to help the purée start. Continue to raise speed to high, adding just enough liquid and butter to get the purée smooth. Be careful not to add too much liquid as the purée will be too loose. Scrape the purée into a bowl and add the truffle peelings, truffle oil, salt and pepper. Red Wine Reduction Preheat the oven to 450°F and lightly oil 2 large shallow roasting pans with the canola oil. In the roasting pans arrange the veal bones in one layer and roast until a dark brown, about 1 hour. In a 14 qt. stockpot place the bones and water. Discard the fat from the roasting pans. Immediately add a ½ cup of Destination Golf .TRAVEL water to each pan, scraping up the brown bits and adding to the stockpot. Bring the liquid to a soft boil. While the stock is cooking, cut the carrots, onions and the white and pale green parts of the leeks into 1-inch pieces separately. In an oiled large shallow roasting pan arrange the carrots, onions, and leeks in one layer then roast in the middle of the oven at 450°F until golden brown, about 2