< home

2nd Annual
James Beard Foundation
r e c i p e s

Daube of Short Rib
with Pistachio Gremolata
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs

Yield: 6 to 8 Servings

  • 2 ½ lbs 2-inch beef short ribs, cross cut, 2 bone
  • 4 shallots
  • ½ bunch thyme
  • 2 bay leaves
  • 2 bottles red wine, preferably Madeira
  • 1white onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 quarts veal stock
  • 1 oz fine chopped parsley, chive, and chervil
  • 1 oz fine chopped pistachio and sunflower seeds
  • Zest of 1 lemon

In a non-reactive container, layer short ribs on top of each other. In between each layer place sliced shallot, thyme and bay leaf. Pour red wine over and refrigerate for 24 hours.

The next day, remove ribs from wine, strain out wine and reserve shallots. Lay the ribs on kitchen towels and pat dry. In a non-reactive pot, sweat out the shallots and thyme in whole butter until soft. Add red wine and reduce by 2/3. In a heavy bottomed rondeau, begin searing ribs on all sides in clarified butter on high heat. Do not season ribs. When finished searing, remove from pot and discard oil. Turn heat to low and add whole butter, onion, celery and carrots. Sauté until tender, about 10 minutes. Add reduced wine. Place ribs bone side down into pot.

Cover all with veal stock. Bake at 325 degrees for approximately 5 hours or until meat falls off the bone. Take pot out of oven and let cool until it becomes room temperature (approx ½ hour). Gently remove ribs with a slotted spoon and lay flat (do not stack). Strain broth through a fine sieve, ice down broth in a stainless steal container so all the fat rises to the top. Meanwhile begin to clean the ribs. First remove the bones. Then clean of all connective tissue and fat. Lay ribs flat into a Dutch oven with lid. When broth has congealed, remove all fat from the top. Reheat skimmed broth and pass through sieve again. Cover the ribs with the broth. Should be half the broth.

For the Glaze: In a heavy bottomed rondeau, caramelize all sirloin scrap. When almost finished add sliced shallots, garlic, carrot and thyme. Cook for two more minutes. Strain the mixture to eliminate as much fat as possible. Add two bottles Madeira, and reduce. Add remaining braising liquid. Simmer and reduce by half. Strain and refrigerate overnight.

The next day remove the fat that rose to the top with a spoon.

For the Gremolata: Mix chopped Parsley, Chervil, Chives, Pistachios, Sunflower Seeds and lemon Zest in bowl.

To assemble: In a sauté pan heat the short rib in it's braising liquid until warmed through. In a separate saucepan bring Madeira glaze to a simmer and reduce to thicken. Place short ribs in glaze and baste. Remove from pan and crust with Gremolata. Plate and serve.