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Red Wine Braised Short Ribs with Sunchoke Puree

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Level: Intermediate

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Description

These Red Wine Braised Short Ribs with Sunchoke Puree are an elevated comfort food approachable enough to make in your own kitchen.

Ingredients

  • 2-½ pounds Beef Short Ribs (about 6 Pieces)
  • 4 Tablespoons Olive Oil, Divided
  • 3 whole Medium Carrots, Peeled, Chopped In ½ Inch Pieces
  • 2 stalks Celery, Chopped In ½ Inch Pieces
  • 1 whole Medium Onion, Chopped In ½ Inch Pieces
  • 2 cloves Garlic, Minced
  • 2 cups Red Wine
  • ¼ cups Balsamic Vinegar
  • 2 cups Beef Stock, Plus More As Needed
  • 2 sprigs Thyme
  • 2 whole Bay Leaves
  • 1-¾ pound Sunchokes, Divided
  • ½ cups Heavy Cream, Or As Needed
  • 4 Tablespoons Butter, Softened At Room Temperature
  • 1 cup Vegetable Oil, Or As Needed For Frying

Preparation

Heat a large Dutch oven or heavy bottomed pot over medium-high heat. Pat short ribs dry and season liberally with salt and pepper. Add 2 tablespoons of oil to pot followed by ribs. Brown well, about 4–5 minutes per side. Brown in batches, if needed. Transfer short ribs to a plate. Discard oil.

Reduce heat to medium. Add remaining 2 tablespoons of oil to pan. Add carrots, celery and onions to pan. Season with salt. Cook about 20 minutes or until vegetables are very cooked down and sweet. Lower heat to low, whenneeded, to avoid browning. Add garlic and sauté one minute.

Add wine and vinegar to pan. Increase heat to high. Bring to a boil and cook down by half. Add beef back to pan. Add thyme and bay leaves. Pour in about 2 cups of stock or enough to just cover ribs. Bring to a boil, partially covered. Reduce to medium low and simmer 2 to 2 ½ hours or until very tender, adding more stock as needed to keep ribs covered. You may also transfer pot to oven at 350°F after bringing to a boil to cook ribs through. Cover and keep warm.

While short ribs are simmering, bring a medium sized pot of water to a boil. Peel 1 ½ pounds of the sunchokes and cut into 1-inch pieces. Add to boiling water and cook 10–15 minute or until very tender. Drain. While sunchokes boil, bring cream to a simmer in a small pot. Once simmering, shut off heat and cover to keep warm. Add sunchokes to a food processor with ¼ cup of warm cream, softened butter and salt to taste. Blend until smooth. Add additional cream, 1 tablespoon at a time, until desired consistency is achieved. For an extra creamy texture, press mixture through a fine sieve. Keep warm until ready to use.

Warm 2 inches of vegetable oil to 350°F in a small pot. Peel remaining ¼ pound of sunchokes. Slice into thin rounds on a mandoline. Fry in batches for about 2–3 minutes or until golden brown. Transfer to a paper-towel-lined plate. Season generously with salt while hot. Repeat with remaining sunchokes.

Remove ribs from braising liquid. Pour braising liquid through a strainer. Discard vegetables, herbs and any other solids. Add strained liquid back to pot. Bring to a simmer and cook down for several minutes until slightly thickened. Add short ribs back to pot and coat in sauce.

Spoon sunchoke puree over serving dishes. Top with one or two short ribs per plate. Spoon over additional sauce. Top with sunchoke chips and finely chopped parsley and lemon zest. Enjoy.

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