Braised Beef Short Ribs with Garlic Smashed Reds and Mushroom Demi

October 19, 2010 at 7:56 pm (Comfort food, Fruits, Vegetables, Plants, Meat, Poultry, Game, Real Food, Traditional Food) (beef stock, burgundy wine, crimini mushrooms, demi-glace, mirepoix, short ribs)

Pastured beef short ribs are seared until well browned, then braised in burgundy with celery, onions, carrots, garlic, green peppercorns, fresh thyme and rosemary. Once tender, the ribs are allowed to stand until firm, then seared a second time with fresh crimini mushrooms.

Meanwhile, the braising liquid is furiously reduced, strained and finished with cold butter and demi-glace. Served atop smashed red potatoes flecked with roasted garlic and minced chives..

Braised Beef Short Ribs with Garlic Smashed Reds and Mushroom Demi

Quick Demi-Glace, Home Version (adapted from Saveur Magazine)

1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat flour
2 tablespoons tomato paste
2-1/2 quarts homemade beef stock, divided
1/4 cup good red wine (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
sea salt and freshly-ground black pepper

Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add wine, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.

Strain sauce, discarding solids. Return to pan with remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week or frozen for up to three months.

On the table: Menu for One. Six One & The Bar 10 Doors (timeoutny.com)
Pleasure in comfort food (sfgate.com)

6 Comments

TMoline said,

October 20, 2010 at 8:21 am

That dish certainly looks tasty. Actually, most of your posts are pretty delicious. I’ll have to try this recipe. Thanks for sharing.

Reply
- Ren said,
  
  October 20, 2010 at 6:55 pm
  
  Hey, thanks a lot!
  
  Reply
Emily said,

October 20, 2010 at 8:08 pm

This looks AMAZING! Can’t wait to try. I love your blog – you’re recipes are so wonderful. Thanks for doing what you do.

Reply
- Ren said,
  
  October 20, 2010 at 11:18 pm
  
  You’re very generous- thank you so much!
  
  Reply
dink said,

October 21, 2010 at 6:52 am

This just looks to good to pass up. I can almost smell it Yumm

Reply
- Ren said,
  
  October 22, 2010 at 6:47 am
  
  Thanks very much! Made a pretty good sandwich the next day too :)
  
  Reply