La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 29)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Red Wine Braised Beef Short Ribs
Meal Preparation Plan
If you assemble all the ingredients before beginning to sear the meat this dish will come together
very quickly, however allow 2 hours for the meat to cook to perfection. If you don’t have a lid for your
casserole dish for braising, don’t worry. The cast aluminum seal on the inside of the door acts just like
one. Re-heat the meat on the plaque when you are ready to serve together with some fresh vegetables
and a side of mashed potatoes or polenta, either go very well especially with a little Gorgonzola cheese
mixed in.
Red Wine Braised Beef Short Ribs
2 – tablespoons olive oil
8 – meaty beef short ribs about 5" long
2 – veal shanks (braising these with the beef adds a lot of flavor)
1 – large yellow onion, coarsely chopped
6 – cloves garlic, peeled and smashed
2 – large carrots, peeled and chopped in large chunks
3 – celery ribs, chopped in large chunks
½ – cup red wine vinegar
5 – ounces tomato paste
4 – cups dry red wine
4 – cups beef or chicken stock
2 – springs fresh thyme
1 – small bay leaf
Kosher salt and pepper
Preheat the oven to 325°.
If you don’t have a heavy oven casserole that can be used to sear and braise the ribs, use a large cast
iron skillet for the searing step and add the ingredients to a high-sided casserole pan for the braising.
Sprinkle the ribs with the kosher salt and pepper and heat the pan over medium heat. Add the olive
oil and increase the heat to high. Sear the ribs without overcrowding the pan for 4-5 minutes on each
side, then transfer the ribs to a large bowl or plate.
Reduce the heat to medium, add the onions, garlic, carrots and celery and sauté for 4-5 minutes until
the vegetables have softened. Return the ribs to the pan and pour in the vinegar. Simmer for about
5 minutes until most of the liquid has been absorbed.
Stir in the tomato paste, stock, red wine, bay leaf and thyme sprigs bring to a boil and simmer for
5 minutes. Place in the oven for 2 hours. If the meat is falling off the bone after two hours, remove
and cool.
Remove the beef from the pan and place in a bowl, discarding any naked bones.
Strain the sauce through a fine sieve into a saucepan and discard the cooking vegetables. Allow the
sauce to sit for about 10 minutes, then skim off the fat that rises to the top. Bring the sauce to a boil
and simmer for about 15 minutes or until the liquid is reduced to about 2 cups. Add the meat to the
reduced sauce and serve with the fresh vegetables.
Alternatively once you have strained the cooking liquid it can be cooled and placed in the refrigerator
allowing the fat to solidify. Once you have scraped off the fat, simmer the liquid to reduce, then add
the meat and re-heat over medium heat.