Butter
415 Lafayette Street
New York, NY 10003
212-253-2828
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Braised Short
Ribs with Marjoram and Blue Cheese
Chef Alexandra Guarnaschelli of Butter
Restaurant – New York, NY
Adapted by StarChefs
Yield: 2 Servings
Ingredients:
- 1 Tablespoon vegetable oil
- 4 beef short ribs, trimmed
- 1 pinch light brown sugar
- Sea salt
- Freshly ground white pepper
- 1 onion, peeled and sliced
- 4 carrots, peeled and sliced
- 4 stalks celery, peeled and sliced
- 4 cloves garlic, peeled
- 1 small bunch parsley, washed
- 1 bottle of red wine
- 3 quarts beef stock (fresh if available; otherwise,
use canned low-sodium stock)
- 2 ounces blue cheese, Stilton or Roquefort,
crumbled
- 1 Tablespoon marjoram leaves, stemmed, plus
2 teaspoons for garnish
Method:
Preheat oven to 375°F. Season short ribs on both sides with
brown sugar, salt, and white pepper to taste. Preheat a dutch oven
or casserole with a fitted lid. Add the oil and when it begins to
smoke, carefully place the short ribs in the casserole in a single
layer. Brown ribs on both sides, about 4 – 5 minutes per side.
Add the vegetables and herbs and cook for an additional
5 – 10 minutes, or until the vegetables are tender. Add the
wine and reduce completely. (It is very important to thoroughly
reduce the wine. If all of the alcohol is not cooked out before
adding the stock, the resulting sauce will have a raw wine flavor.)
When the wine has cooked out, add stock and cover the casserole
with the lid. Place pot in the center of the oven and cook for 2½
to 3 hours. The meat should be fork-tender and nearly falling apart.
To serve:
Place the meat on a warm serving platter or on individual plates.
Reduce the sauce and skim any excess fat. Taste for seasoning. Spoon
the sauce and vegetables over the meat. (For a less “rustic”
sauce, strain the vegetables and discard.) Sprinkle the meat with
an even layer of blue cheese. Sprinkle with a few marjoram leaves
and additional salt and pepper, if desired.
Wine pairing:
A big Zinfandel such as the Rosenblum Napa Valley Hendry Vineyard
Zinfandel Reserve 2001
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