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| VEAL SHORT RIBS |
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| INGREDIENTS |
5 lbs (30 pieces) veal short ribs
1 brown onion, medium dice
1 celery stalk, medium dice
1 carrot, medium dice
1 bottle dry white wine
2 heads garlic, separated and peeled
1 bunch thyme
4 C chicken stock
1 C veal stock or water
4 oz canola oil
salt and pepper
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| METHOD |
| Lay the short ribs out and pat dry.
Season well with appox. 2 tablespoons salt and 2 tablespoons
black pepper.
Let sit refrigerated for 24 hours or longer.
In a large sauté pan, with appox. a 1 1/2-inch rim, heat 1 ounce oil
over medium-high flame.
Sear short ribs on all sides but the bone side, until golden brown
color is achieved; most likely you will have to brown the short ribs in
two batches; after the first batch, add another ounce of oil; sear and
brown the remaining meat; set aside.
Preheat the oven at this point to 350 degrees.
Add to the same pan the onions, celery and carrots.
Over medium-low heat, deglaze the pan with the liquids extracted
from the vegetables.
Scrape the bottom of the pan so the drippings adhere to the
vegetables then turn up the flame to medium and caramelize
the vegetables.
When you have an even golden color, add the white wine and cook
stirringly only initially until the vegetables are almost dry.
Add the stock (or part stock, part water if necessary), bring to a boil
and taste for seasoning.
Add the garlic to the pan; remove from the heat and pour all the
vegetables and broth into a 4-gallon rectangular pan with
2-inch sides.
Place the ribs, bone-side down, in the pan; the liquid should be
about 2/3 up the meat; if not, either add more or remove liquid
from the pan.
Place the thyme over the top.
Cover the top of the pan with plastic wrap, then with tin foil;
this will create a steam.
Place in the oven, and cook for approximately 2 hours.
Remove from oven, remove the plastic wrap and foil, then put backin the oven uncovered for about 10 minutes to brown.
Pull out of the oven and set aside to cool for about 10 minutes.
Carefully remove the short ribs to a large platter and strain the broth
through a fine-mesh strainer into a high-sided container.
After 15 minutes skim most of the fat off the top with a ladle.
To finish the dish return the broth and the short ribs to the hotel
pan, again bone-side down; the broth should come no more than
half way up the short ribs.
Reheat in a medium-hot oven, 425 degrees, for 15 minutes to glaze
the meat.
Correct the seasoning of the broth with salt and black pepper.
Serve with stewed shell beans and sautéed dandelions greens. |
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