Short Ribs Braised with Autumn Vegetables
This recipe is loaded with the flavor of autumn, with gorgeous fall vegetables mixed with the rich flavor of Black Angus short ribs. It’s the perfect canvas of everything in season this winter.
- 2 lb Creekstone Farms Beef short ribs, cut to 8 oz each.
- 1 Carrot, diced
- 1 Onion, diced
- 1 Celery, diced
- 1 Bay leaf
- 1 Sprig of thyme
- 4 cup Red wine
- 4 cup Veal or chicken stock
Cut the short ribs in equal size pieces. Dice the vegetables and add to a container with the wine, bay leaf and thyme.
Let marinate overnight.
The next day, take meat out of wine, let drain, strain off vegetables and reserve. Also reserve the wine.
In a heavy bottom sauté pan, with canola oil, brown the short ribs evenly on both sides. Take out of sauté pan and season with salt and pepper.
In another deep sided sauce pan, brown the drained vegetables in butter until nice and caramelized.
Add the red wine and reduce to 1 cup.
Add the stock and bring to a boil.
Add the browned and seasoned meat, cover and braise in 350 degrees oven for 3 hours or until a fork can be inserted and removed with no resistance.
Take meat out of the sauce, strain sauce into another sauce pan and reduce by half. Season with salt and pepper to taste.
ROASTED AUTUMN VEGETABLES
- 8 Baby red carrots
- 8 Baby orange carrots
- 8 Baby red beets
- 8 Baby yellow beets
- 1 Celery root, cut in 3 inch batons
- 2 Parsnips, peeled and cut 1 inch rounds
- 8 Baby onions, peeled whole
- 1 bn. Marjoram, picked
- 3 Cloves of garlic
- 4 oz. Extra Virgin olive oil
Prepare all the vegetables by peeling, washing or cutting.
Put in a single layer on a baking pan with the oil, whole garlic, salt and pepper.
Bake in 400 degree oven till just cooked through (10 to 15 minutes each vegetable). The beets will take up to one hour. Serve with short ribs. Serves 4 people.
Recipe courtesy of Chef Joseph Miller at Joe’s Restaurant, Venice, CA. www.joesrestaurant.com