Beef Short Ribs and Mashed Potatoes

The recent weather reminds us of what is coming. Cooler weather means warm food. The Downtown Marquette Farmers Market has fabulous small farm produced meat and produce.

Saturday’s Farmers Market shopping list: Beef Short Ribs, carrots, onions, celery, garlic, potatoes,  red wine, thyme.

Braised Short Ribs

Recipe courtesy of Anne Burrell
Recipe courtesy Anne Burrell
SHOW:
Secrets of a Restaurant Chef
EPISODE:
The Secret to Short Ribs

683

Braised Short Ribs
Total Time:
3 hr 55 min
Prep:
25 min
Cook:
3 hr 30 min
Yield:8 servings
Level:Easy
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Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Directions
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Read more at: http://www.foodnetwork.com/recipes/braised-short-ribs-recipe0.html?oc=linkback

 

Mashed Potatoes

Potatoes (how many? The standard serving size is 2/3 cup per person. In general, a pound of potato yields 2 cups of mashed)

The key to creamy (not gummy) mashed potatoes is the cooking and mashing technique. Steam the potatoes (rather than boil). Once the potatoes are cooked, (a fork or skewer goes in easily.) mash with either a potato ricer or a hand masher (the electric mixer disturbs the starch in the potatoes too much and creates the gummy texture, same as the boiling water). Stir softened butter to create the creamy texture. Add salt and pepper to your taste preference

Simple. Now that you have dinner started, go out and play!