Red wine braised beef short ribs
Full-course dinner to welcome the New Year!
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Chef Randy Feltis is here to show us how to make red wine braised beef short ribs — perfect for the holidays!
Ingredients
2
beef cheeks, cleaned
1/4
cup Onion, diced
1/4
cup Carrot, diced
1/4
cup Celery , diced
2
Garlic cloves, diced
3
cups Red wine
5
cups Beef stock
6
Thyme stems
2
Rosemary stems
Kosher salt and pepper
1
splash Olive Oil terra Delyssa
Apple Celeriac Purée
1 1/2
Head celeriac, diced
1
Apple, diced
2
cups Milk
1
Garlic clove
4
nubs Butter
Kosher salt
Instructions
Prep time: 10 minutes | Braise time: 3.5 hours | Serves: 2 | Special tools sauce pot with lid
- In a medium size saucepan, season and sear beef cheeks in olive oil.
- When brown on all sides add veggies and sweat lightly, deglaze with red wine.
- Let reduce by half then stock, cover and simmer turning every 30 minutes.
- Remove Beef ribs and strain sauce.
- Place ribs back in and reduce by 25 %.
- Bring all ingredients up to a simmer, cover and blend when tender.
- Adjust seasoning and serve.
- Serve with Celeriac Purée, garnish with chives and micro plane horseradish.