Friday, December 10, 2010
Braised Beef Short Ribs with White Sweet Potato Mash and Green Beans
Braised short ribs are an awesome warm me up type of meal for the cold weather we have been having. As always, good product creates a good result so make sure you get some beefy ribs. I have been getting organic white sweet potatoes from the grocery store recently and they are awesome, especially mashed. I added some green beans just to get the meal rounded out in flavor and to get some extra veggies in the mix. It cost about $35 including the $10 bottle of wine and feeds 4 people. Total time is about 4 hours, 1 of which is actual work.
You can also do the ribs in a slow cooker/Crockpot which makes it a lot easier. Just cook the veggies first, puree them and then add everything to the Crockpot and let cook for 4-6 hours.
Braised Beef Short Ribs
3 Large beef short rib, about 3 pounds
1 teaspoon olive oil or veg oil
1 cup of carrots, chopped
1 cup of onion, chopped
1 cup of celery, chopped
1 cup of red, yellow, orange bell peppers, chopped
1 cup roma tomatoes, chopped
1 jalapeño pepper, seeded and chopped
8 cloves of garlic, chopped
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of nutemeg
3 teaspoon black pepper
3 tablespoons kosher salt
2 bay leaves
1 bottle dry red wine, Cabernet, Rioja or whatever you have
1 box Kitchen Basics Chicken Stock
2 tablespoon salted butter.
Start a large ovenware pot with lid on medium heat and add the oil. Season ribs liberally with salt and pepper on all sides. The pot should be nice and hot by now. Add the beef ribs cooking for 3 to 4 minutes on each side or until golden browned. Remove from the pot and set aside. Add the veggies to pot and cook for 7 to 10 minutes or until soft. Remove the veggies and puree in a blender or food processor. Add liquefied veggies back to the pot and add seasonings. Let that cook for another 7-10 minutes. Now add the red wine and the stock and let that cook together for 10 minutes. Add the beef ribs bone side down and turn off the heat. Cover the pot wit the lid and place in the oven at 275. Let this cook for at least 3 and up to 5 hours. Remove the pot from the oven and the ribs from the sauce. The bone should literally fall out. Set aside and let them cool. Strain the sauce using a fat separator. If you want a smoother sauce you can then strain it through a fine mesh strainer. Add the sauce back to the pot and turn it to medium low. Slowly whisk in the butter and adjust the salt and seasoning levels to taste.
Cut the fat and the bone from the rib, this should give you a cube of soft tender beef. Slice the beef into 1/4 slices and gentle place back in the sauce. Let that cook for another 20 minutes. Remove the beef and serve, top wit the sauce.
Mashed Sweet Potatoes
2 large organic white sweet potatoes
1 large organic regular sweet potato
2 tablespoon of butter
1 teaspoon of kosher salt
You should already have the oven on at 275 for the short ribs. Wrap the potatoes in aluminium foil and put in the oven for two hours. Once very soft remove the potatoes, unwrap and remove the skin. Add the potatoes, butter and salt and mash together. The potatoes are so good they really don't need any other seasonings.
Sweet and Sour Green Beans
1 lb of fresh green beans, trimmed of the ends
1 tablespoon of butter
1 tablespoon of red wine vinegar
1 teaspoon white sugar
salt and pepper to taste
Blanch the green beans in some boiling water for 3 minutes and the plunge into a bowl filled with ice water. Once cooled remove and pat dry. Start a medium sautee pan on medium high heat. Add butter vinegar and sugar, let cook for 2 minutes. Add the green beans and cook for 3 to 4 minutes or until heated through. Serve immediatly.
I did not strain my sauce but I will do it next time I make them. Not that it changes the flavor, it just makes it a bit more refined. The sweet mash and the sour greens beans were the perfect compliment to the rich beef and sauce.