For the Short Rib Bourguignon:
2 lbs – boneless short rib (or ask your butcher for boneless chuck flap cut)
To taste – salt and pepper
2 oz – Blended oil
1 cup – large diced carrots
1 cup – large diced onion
1 cup – large diced celery
2 cloves – garlic, sliced
3 tbsp – tomato paste
2 cups – red wine
1 qt – chicken stock or broth
1 – bay leaf
1 pinch – black peppercorns
8 sprigs – fresh thyme
8 sprigs – fresh parsley
1 tbsp – whole butter (for reduced sauce at the end)
Season and sear the short ribs in a hot skillet in oil until well browned
on all sides. Once properly seared, place them in an oven-proof casserole.
Place the vegetables in the same pan the meat was seared in and
sauté until caramelized. Add the tomato paste to the skillet and turn heat
down to low to prevent burning. Deglaze with the wine and stir with a
spatula to help lift up all of the caramelized drippings from the skillet.
This is all of the flavor.
Place the vegetables and red wine reduction into
the casserole dish along with the beef and add the herbs and chicken stock.
Cover the dish and place in a 350 degree oven for 90 minutes. After 90
minutes, check the short ribs for tenderness. They need to be fork tender.
In they are not, continue cooking for 30 more minutes and check again.
After they are done and fork tender, remove the beef carefully
without breaking it. Let the beef cool and then portion the short ribs into
4 even portions. Set aside.
Strain all the sauce from the casserole dish thru a fine strainer and
place strained sauce into a sauce pot. Reduce this sauce by half. Whisk
the butter into the reduced sauce and gently add the portioned short
ribs back into this sauce. Let the short ribs stay in this sauce till
dinner is served.
For the Goat Cheese Pomme Puree:
2 lbs – Yukon gold potatoes, peeled
3 oz. – heavy cream
4 oz – butter
3 oz – goat cheese
To taste – salt and white pepper
Cook the potatoes in salted water until tender. Warm the cream and butter
together until butter is almost melted, place the strained cooked potatoes
with the hot cream and butter. Whip well and add the goat cheese and
to whip until smooth. Season to taste with salt and white pepper.
For the Wilted Spinach with Wild Mushrooms and Petite Tomatoes:
2 bunches – fresh spinach, cleaned
1 lb – oyster mushrooms, cleaned
½ cup – grape tomatoes
1 oz – extra virgin olive oil
To taste – salt and pepper
In a hot sauté pan, add the oil and sauté the mushrooms. Add the tomatoes
and continue to cook for I minute. Toss the spinach in and stir until
spinach begins to wilt. Take off the heat and season to taste with salt
For presentation, place the goat cheese pommes puree on the plate.
Place the wilted spinach, mushroom and tomatoes on top off the pommes
puree. Place the short rib on top of the vegetables and place a little
sauce on top of the short rib to glaze it and a little sauce around the
pommes puree on the plate.