Chef Shelly’s Red Wine Braised Short Ribs

Chef Shelly Meyer’s Red Wine Braised Short Ribs served with Rutabega Onion Puree

& Maple Balsamic Brussel Sprouts.

Short Ribs

Ingredients

• 3 lbs. Charolais Short Ribs

• 3 TBS Chef Shelly’s steak seasonings

• 2 TBS vegetable oil

• 2 cups diced yellow onion

• 1 cup each, diced carrots and celery (save celery leaves)

• 3 cloves minced garlic

• 2 TBS tomato puree

• 2 TBS Worcerstershire sauce

• 2 cups Red Wine

• 2 cups beef stock

• 2 TBS Chef Shelly’s Herb Seasoning

• S&P

Directions for Short Ribs

• Let short-ribs come to room temp. Trim any tough silver membrane and any thick fat. A thin layer of fat is great.

• Season all sides with steak seasoning (or liberally coat with salt & pepper).

• Bring pan up to medium-high, add oil. Brown all sides of short ribs, approx 2 minutes per side.

• Remove browned short ribs from pan and set aside.

• If necessary add more oil to pan. Sweat the onion, carrot & celery until translucent.

• Add garlic and saute for another minute.

• Add tomato paste & sautee until deepens in color.

• Add Worcestershire then add red wine. Add dry herbs. Let reduce by one-third.

• Add the stock & bring it back to boil.

• Add the browned short ribs and nestle into the liquid. The liquid should reach almost to the top of the protein. Add more stock or water if necessary.

• Cover with a tight lid & bake at 300F for 2-3 hours. After 2 hours check your moisture level & test with a fork to see if the meat shreds easily. If necessary, add more liquid and/or continue baking, checking at 30-minute intervals to see if the meat shreds with a fork.

• As long as there is liquid the meat can braise for a few hours and get more tender & flavorful.

• If you bake at a higher temp than 300 you’ll need to shorten the bake time & meat won’t be as tender. Low & slow is the best for this cut of meat.

• When the meat is ready, remove from oven and remove the meat from the sauce. With an emersion blender, carefully puree the mire poix & liquid to create a nice gravy consistency sauce. If its too loose, reduce on the stovetop until you reach desired consistency. (Also can thicken with a cornstarch slurry.) Taste for seasoning.

• Add the short ribs back into prepared sauce. Keep warm until ready to serve. (Also re-heats well from this stage. Leftovers are even more rich in flavor.

• Best served with a starch plus a green vegetable like brussel sprouts, asparagus or broccoli.

• *NOTE* In lieu of Dutch Oven - sear everything in skillet then transfer into deep casserole dish to braise. Nestle the short ribs into the mire poix and cover tightly then bake.

Rutabega Onion Puree

• 2-3 Rutabega (yellow bottom / red top root vegetable), peeled & diced

• 1 cup Yellow Onion, diced

• 1 and 1/2 cup Yellow Onion, diced

• 1/4 cup Butter, divided

• S&P

Directions for Rutabega

• Pre-heat Convection Oven to 300F.

• In a sauce pan, sautee the diced onion in 2 tablespoons of the butter with a pinch of salt & pepper until translucent.

• Add the diced rutabaga and barely cover with stock. Bring to a boil then reduce to a simmer & cover. Cook until softened & easily mashable. (approx 20 minutes)

• Pour off some of the liquid and reserve. Add remaining butter to veg & with an emersion blender, puree the veg. Add reserved cooking liquid as needed to create your desired consistency. Should resemble a slightly loose mashed potato. If too much liquid, return to simmer & reduce. Stirring consistently to prevent scorching.

• Taste for seasoning.

  *NOTE* Can substitute other starchy root vegetables like parsnips. Or do a combination of root veg.

  Can add cream or cheese if desired.

Maple Balsamic Brussel Sprouts

• 1 1/2 lbs. of Brussel Sprouts, trimmed & halved

• 2 TBS Olive oil

• 2 slices of bacon chopped

• 1 Shallot, thin sliced

• 2 Garlic, minced

• S&P

• 2 Pure Maple Syrup

• 2 TBS High Quality Balsamic Vinegar

• 5 Peppadews (sweet Cherry Peppers), small diced

• 1/2 Lemon, Zest only

Directions for Brussel Sprouts

• Pre-heat Convection Oven to 400F

• On large sheet pan - place bacon, shallot & garlic on one half.

• Toss prepared brussel sprouts with olive oil and pinch of salt & pepper. Place cut side down on opposite side

  of sheet pan from bacon.

• Bake on top rack for 15 minutes (longer if conventional oven) or until done.

• Toss all parts together with maple syrup, balsamic, peppadews & lemon zest.

• Taste for seasoning.