PRH Fall 2017

Page 61

Courtesy of Chick’s

Braised Short Ribs

with Pumpkin Risotto & Toasted Walnuts w w w . c h i c k s p h i l ly . c o m

➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜

Ingredients 2 tablespoons olive oil ➜ 1/2 cup balsamic vinegar 2 pounds bone beef short ribs ➜ 1 1/2 cups red wine (such as chianti) Salt and pepper ➜ 2 cups beef stock 2 stalks celery, diced ➜ 2 sprigs thyme 2 peeled carrots, diced ➜ 2 sprigs rosemary 1 large onion, diced 5 cloves garlic, minced 4 fresh plum tomatoes, diced PRH Suggested Wine Pairing by Chateau Haut Dambert Entre-Deux-Mers ~ Blanc Bordeaux 2016 $14

Directions Pre-heat oven to 325 degrees. Season short ribs with salt and pepper. In a Dutch oven, bring the oil to a high heat and working in batches, brown ribs on all sides. Remove from pan and set aside. Remove all but 1 tablespoon of oil from pan. In the same pan add onions, carrots and garlic. Cook about 5 minutes to soften, watching that they don’t burn. Add tomatoes, wine and vinegar. Cook until mixture is reduced by half. Add beef stock and return meat to pot. Bring to a simmer. Cover and place in pre-heated oven for 2 1/2 hours. Remove meat to a bowl. Strain sauce and set aside.

Pumpkin Risotto ➜ ➜ ➜ ➜ ➜ ➜

Ingredients 1 pound Arborio rice ➜ 2 cups dry white wine 8 tablespoons butter ➜ 2 quarts hot chicken broth 1 large onion, diced small ➜ 2 cups of grated Grana Padano cheese 2 stalks of celery, diced small ➜ 4 tablespoons butter 3 cloves of garlic, minced ➜ Salt and pepper 1 large butternut squash, peeled, seeded and cut into a small dice ➜ 1 cup toasted walnuts, chopped Directions

About an hour before the short ribs are done, melt butter in a large saucepan. Add onion, celery and garlic. Cook on low heat until softened but not brown. Set aside. Bring a small pot of water to a boil. Add squash and cook until tender, about 8 minutes. Drain. Divide squash, puree half and reserve the other half intact. Add rice to the butter and vegetables in large saucepan, raise heat and coat well. Add white wine and reduce until dry. Stirring constantly, add chicken broth by thirds to pan until each addition is absorbed, about 16 minutes. Remove from heat. Stir in all the squash, butter, cheese and salt and pepper to taste. To serve, place risotto in center of platter, top with short ribs. Pour sauce over all and top with toasted walnuts. Serves four.

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October / November / December 2017

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