SHORT RIBS RED WINE-BRAISED WITH CARROT GRATIN AND SEARED RIB EYE WITH POMMES DAUPHINE Recipe

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Ingredients

For Braised Short Ribs:
3 bottles dry red wine
2 T. vegetable oil
8 pieces boneless short ribs, trimmed salt
2 tsp. black peppercorns, crushed
All purpose flour for dredging
10 garlic cloves, peeled
8 large shallots, trimmed, peeled and split
2 medium carrots, peeled, trimmed and cut into 1" lengths
2 stalks celery, peeled, trimmed and cut into 1" lengths
1 medium leek, white and light green only, trimmed and coarsely chopped
6 sprigs parsley
2 sprigs thyme
2 bay leaves
2 T. tomato paste
3 qt. unsalted beef stock or store bought low sodium beef broth
Freshly ground white pepper
For Seared Rib Eye:
Olive oil
3 1/2 lb. beef rib eye, trimmed and cut into eight 6 oz. portions
Salt and coarsely ground pepper
3 cloves garlic, peeled
3 sprigs thyme
For Carrot Gratin:
4 C. whole milk
2 C. heavy cream
1 tsp. Mousa spice (laboiteabiscuits.com)
1 egg
Salt and pepper
Butter
2 large idaho potatoes, peeled
6 large carrots
For Pommes Dauphine:
1/2 C. water
2 T. butter
1/2 C. all purpose flour
2 whole eggs
3 1/2 oz. warm, mashed Yukon potatoes
3 1/2 oz. warm, mashed Idaho potatoes
Salt and Pepper
8 cloves black garlic (terraspice.com)
Vegetable oil
For Carrot Coulis:
1 tsp. olive oil
5 large carrots, peeled and sliced
1/2 C. chicken stock
1/2 C. cream
1 tsp. Mousa spice
Salt and Pepper
For Shallot Marmalade:
Cheesecloth
Twine
2 sprigs thyme
1 bay leaf
5 crushed black peppercorns
5 shallots, peeled
1 C. red wine
1 C. port
1 tsp. salt
For Rainbow Carrot Confit:
2 orange carrots, peeled
2 yellow carrots, peeled
2 red carrots, peeled
1 clove garlic, peeled and smashed
2 sprigs thyme
2 C. olive oil
Salt and Pepper
To serve:
2 lemons, peeled, segmented and diced
2 oz. micro carrot tops (chefs-garden.com)
Capers rinsed and chopped
Taggiashe olives
Cracked black pepper
Fleur de sel

Preparation

Step 1

For Braised Short Ribs:
1. Pour wine into large saucepan and place over medium heat. Bring to boil and reduce by half. Remove saucepan from heat.

2. Center rack in oven and heat to 350*. Warm oil in Dutch oven or large casserole over medium high heat. Season ribs with salt and crushed pepper. Dust 4 ribs with about 1 T. flour. When oil is hot, sear ribs 4 to 5 minutes on all sides until browned and transfer to plate. Dust remaining ribs with flour and sear in same manner.

3. Remove all but 1 T. fat from the pot, lower heat to medium and toss all vegetables and herbs. Brown lightly, 5 to 7 minutes, then stir in tomato paste and cook 1 minute to blend. Add reduced wine, browned ribs and stock or broth to pot. Bring to boil, cover and place in oven to braise ribs until tender, about 2 1/2 hours. While braising, every 30 minutes or so, skim and discard surface fat.

4. Carefully transfer meat to tray. Boil pan liquids until thickened and reduced to approximately 1 qt. Season with salt and pepper and pass through fine sieve. Discard solids and set liquid aside.

For Seared Rib Eye:
1. Heat oven to 400*. Heat oil in large skillet over high heat. Season beef on all sides with salt and pepper. Place beef in pan in single layer - perhaps in batches - and sear all sides, basting constantly until browned. Add garlic and thyme halfway through. Transfer skillet to oven and roast 8 to 10 minutes turning halfway until medium rare (140* internally). Remove meat from skillet and let rest in a warm spot before serving.

For Carrot Gratin:
1. Heat oven to 350*. Place milk, cream and Mousa in large saucepan over medium high heat. Reduce by half and cool.

2. Whisk in egg, season with salt and pepper and set aside.

3. Liberally butter bottom and sides of mini bread pan (5 3/4 x 3 1/4 x 2 1/4) and line bottom with parchment paper.

4. Slice potatoes on mandolin 1/2" thick. Slice 4 carrots into round on mandolin at same thickness. Shave 2 carrots into 4" long X 1 1/2" wide x 1/8" thick strips and set aside.

5. Place slices in loaf pan, brushing with cream sauce between each layer. Slices should be arranged as follows: potatoes, then carrots with rounds facing the same direction then another layer of potatoes and carrots with rounds facing at 90* angle to first layer. Repeat 3 more times, switching angle each time. Finish with layer of potatoes on top. Pour enough cream mixture into loaf pan to be level with top of potatoes.

6. Bake 90 minutes or until vegetables are tender. Chill at least 3 hours.

7. Turn gratin on cutting board and cut into eight 1 1/2" cubes.

8. Bring large pot of salted water to boil. Boil carrot strips until tender, shock in ice water and strain. Wrap gratins with carrot strips around one side and place on buttered baking sheet, folded side down. Reheat prior to serving.

For Pommes Dauphine:
1. Mash Yukon and Idaho potatoes. Keep warm.

2. To make pate a choux, in medium saucepan over high heat, bring water and butter to boil. Add flour and cook over low heat, stirring with wooden spoon until smooth and dried, about 10 minutes. Remove from heat, cool slightly and beat in eggs, one at a time. Using scale, measure 7 oz. of both types of mashed potatoes and 2 oz. of hot pate a choux. Place together in large bowl and combine well. Season with salt and pepper.

3. Using palms of hands, roll dough into 8 chestnut sized balls. If using garlic, press 1 clove into center of each ball. Chill in refrigerator.

4. When ready to serve, fill medium saucepan 1/3 of the way with oil and heat to 350*. Fry balls until golden brown. Drain on paper towel and sprinkle with salt.

For Carrot Coulis:
1. Heat oil in medium skillet over medium heat. Add carrots and cook until tender. Add stock, cream, and Mousa and simmer until combined. Transfer to blender and puree until smooth. Season with salt and pepper.

For Shallot Marmalade:
1. Make sachet by wrapping thyme, bay leaf and peppercorns in cheesecloth and tying with kitchen twine. Place sachet and all remaining ingredients in medium saucepan and bring to simmer over medium heat. Cook stirring occasionally until shallots are tender. Remove shallots and sachet, and reduce wine to syrup (about 2 T. will remain) Roughly chop cooked shallots and combine with reduced wine.

For Rainbow Carrot Confit:
1. Cut all carrots on the diagonal into 1/2" thick slices. Place carrots and all remaining ingredients into large saucepan. Place saucepan over high heat and bring to simmer. Lower heat and cook just below simmer for 30 minutes or until carrots are tender. Remove from heat and cool. Strain and reserve carrots and oil separately.

To Serve:
1. Heat 8 14" square plates. Place 1 T. Carrot Coulis in top left corner of each plate and top with portion of Braised Short Rib. Top each short rib with spoonful of Shallot Confit. Place 1 Pommes Dauphine in top right corner of each plate. Spoon horizontal line of Carrot Coulis through middle of each plate and place a few lemon pieces on top of line. On bottom left corner of each plate, place a piece of Carrot Gratin and top with a few pieces of Rainbow Carrot Confit, micro carrot tops, capers and olives. In bottom right corner of each plate, place seared Rib Eye and sprinkle with some cracked pepper and fleur de sel. Serve.