Cabernet Braised Beef Short Ribs & Roasted Tomato Tart with Sweet Corn & Caramelized Onion Sauté (SeRVeS 6)
For the short ribs:
For the roasted tomato tart:
2 tablespoons olive oil 18 beef short ribs, deboned Salt and pepper to taste 2 slices of bacon, chopped 2 yellow onions, peeled and chopped 1 large carrot, chopped 1 rib celery, chopped 2 quarts prepared demi-glace (available at most grocery stores) 1 bottle cabernet wine 2 bay leaves 1/4 bunch fresh thyme, chopped 1/4 bunch fresh parsley, chopped
6 heirloom tomatoes, cut into 1/4-inch slices 1/4 cup olive oil 12 sprigs thyme Salt and pepper to taste 12 ounces goat cheese 1/4 bunch fresh parsley, chopped 1/4 bunch fresh tarragon, chopped 1/4 bunch fresh chives, chopped 4 sheets puff pastry
For the sweet corn and caramelized onion sauté: 3 tablespoons olive oil, divided 2 yellow onions, chopped 1 stick butter, divided Salt and pepper to taste 8 ears sweet corn, husked and shucked 1/4 bunch parsley, chopped 1/4 bunch tarragon, chopped 1/4 bunch chives, chopped
To make the ribs: Preheat the oven to 275°F. In a large saucepan over high heat, add olive oil. Season ribs with salt and pepper and sear until golden brown on all sides. Add the bacon halfway through the searing process and cook until the fat of the bacon is released. Remove ribs from the pan and add onions, carrots, and celery. Cook until the onions turn translucent. Add the demi-glace, wine, bay leaves, thyme, parsley and salt and pepper to taste. On a medium simmer, cook the sauce uncovered until it’s reduced by half, approximately 20 minutes. Place ribs inside a large baking dish. Cover ribs with sauce and bake for 4 hours. Remove from oven and place ribs on a large platter. Strain remaining sauce through a fine-mesh sieve and pour into a large saucepan over medium heat. On a medium simmer and uncovered, reduce the sauce to a heavy syrup consistency. Add ribs back to sauce.
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5/21/13 9:48 AM