Tuesday, September 27, 2016

Red Wine Braised Short Ribs

My husband and I went to Redstone a couple weeks ago and he initially ordered ribs. He LOVES ribs. Unfortunately they were out of ribs, so he decided to get the next best thing, braised short ribs. Now, I am by nature not a huge meat eater, I prefer more veggies to meat. When this dish came to the table, and he tasted it, I swear he was almost in tears. The flavor was heavenly. I tasted it, and I have to say. OMG. So we set out to find a recipe that was as close as possible. We found one and made it. One thing though. Next time, we will definitely use the same recipe but substitute the short ribs for a roast. Short ribs are very fatty, which leads to a very greasy dish. With that said though, this dish was oh so yummy. It will definitely be in our repeat list!


Ingredients

5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bottle dry red wine, we used a Cabernet Sauvignon
2 tbsp dried parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Instructions

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.



Roulade of Beef a’la Brianna


Briannas Salad Dressing is having a recipe contest. Challenge accepted! #BRIANNASMysteryCart What can I make using goats cheese, eggplant, red bell pepper and the newest family member in Brianna's, their Italian Vinaigrette.  You can use other ingredients when you create your masterpiece, but those four have to be included.  After tossing a couple of ideas around, I came up with the recipe below. I Hope you enjoy!

Ingredients:

Steak:
1.5 lb flank steak
1 bottle of Brianna’s Italian Vinaigrette

Filling:
1 eggplant, peeled and diced
2 tbsp of goat’s cheese
½ cup of spinach, chopped
5 large mushrooms, chopped
½ an onion, diced
1 small can of diced tomatoes
2 cloves of garlic, minced
1 tsp oregano and thyme
½ tbsp. crushed red peppers
1 ½ tbsp. of Brianna’s Italian vinaigrette
¼ cup white wine
Salt and pepper to taste

Sauce:
2 red bell peppers, roasted and peeled
2 cups beef stock, but can use chicken or veggie
½ cup heavy whipping cream
¼ cup red onion, chopped
1 clove of garlic, minced

Instructions:

If the flank steak is very thick, with a very sharp knife, butterfly the flank making sure not to tear the meat. Marinade the flank steak in a bottle of Brianna’s Italian vinaigrette dressing for at least an hour but can go up to a day.

On a grill, in the oven, or on the stove top, roast the red peppers until they are charred on all sides. Put into a brown paper bag to help in removing the skin. Remove the stem, seeds and skin and make sure you are left with just the flesh part of the pepper. Set aside.




Peel the eggplant. Dice into small bite sized pieces. In a large saute pan, heat up a tbsp. of extra virgin olive oil. Add the onion, and saute for about 5 – 7 minutes or until tender. Add the mushrooms and garlic, and saute for about 7 more minutes. Add the eggplant, saute for about 7 – 10 minutes depending on how small you diced the pieces, you want them to be just tender. Stir in the thyme, oregano diced tomatoes and spinach and 1 ½ tbsp. of Brianna’s Italian Vinaigrette.  Continue sauteing until the spinach has wilted, about 2 – 3 more minutes. Remove from heat.







Pull out the flank steak, and discard the marinade. Lay out the flank steak on a cutting board, pound thin. Take the eggplant filling and place it towards the end of one side of the flank steak. Sprinkle the 2 tbsp. of goat cheese over the top. Very gently roll into a “log” making sure that all of the filling is secured. If you choose, secure with cooking twine. Preheat a cast iron skillet or a pan that is oven safe. When the pan is hot, sear all sides of the flank steak, about 2 – 3 minutes per side. Place the pan in the oven and bake at 350 for 1 hour or until the flank steak reaches 145 degrees in its internal temperature. Remove from oven and let stand for 5 minutes before slicing.




While the flank steak is baking, in a sauce pan, heat up a tbsp. of extra virgin olive oil. Add the ¼ cup red onion and sauté until tender. Add the flesh of the roasted red pepper. Let cook for about 5 minutes. Add the beef stock. Bring up to a simmer and cook for an additional 10 minutes. Remove from heat. Being careful not to burn yourself, puree the roasted peppers until smooth, with a hand wand, blender, or food processor. Put back on the stove; simmer until thickens. Stir in the goat’s cheese and the heavy whipping cream. Add salt and pepper to taste.






To serve, slice the steak into 1 inch pieces. Lay on the plate. Drizzle the roasted red pepper sauce on top and garnish with parsley. Serve with buttered noodles, rice, or cauliflower rice.