Recipe
November 8, 2010
Braised Ribs Tasting Spoons Recipe
Red Wine Reduction
Step 1: Cook the wine for 45-50 minutes with the onions, carrots, leeks, shallots, mushrooms, thyme, parsley, bay leaves, peppercorns and garlic until it thickens and reduces to a glaze.
Braised Ribs
Step 1: While the wine is reducing, season meat generously with salt and pepper and coat with flour. Heat the oil in a large sauté pan and brown beef on all sides. Put browned meat in a large roasting pan.
Step 2: Preheat the oven to 350°F.
Step 3: Add the remaining onion, carrots, leeks, garlic, thyme and bay leaves to the meat and toss. Add the stock and red wine reduction. The liquid should come just to the top of the meat/vegetable mix.
Step 4: Cover with a lid or foil and place in the oven. Reduce heat to 325°F. Braise the beef for 1-1/2 to 2 hours, until tender.
Step 5: Transfer the meat to a heatproof container. Strain the braising liquid and pour over the meat. You can keep the meat refrigerated in the liquid for up to three days.
Red Onion Relish
Step 1: Place all the ingredients into a saucepan and bring to a simmer. Continue to simmer until most of the moisture evaporates and the onions soften and thicken. Store relish in a sealed jar in the refrigerator.
How to Assemble Spoons
Step 1: Cut short ribs into 1 oz. portions (do this while beef is cold, it is easier to handle), and put in an ovenproof dish.
Step 2: Place the reserved braising liquid in a pot and simmer until it has reduced and thickened.
Step 3: Pour sauce over beef and place in a preheated oven at 325°F for 15 minutes.
Step 4: Remove from oven and place small pieces of gorgonzola cheese on top of each piece of beef while still in the ovenproof dish (approximately 1/2 oz. each). Return to the oven for 5 minutes or until cheese starts to melt.
Step 5: Place spoons on a clean work surface and place red onion relish in each spoon.
Step 6: Take a piece of beef and place on top of relish in each spoon, drizzle remaining sauce on top.
Makes 30 tasting spoons
Reprinted with permission from Bluestone Bistro, Unionville, Ontario, (905) 475-6999.
Directions
Yield:
Red Wine Reduction
Step 1: Cook the wine for 45-50 minutes with the onions, carrots, leeks, shallots, mushrooms, thyme, parsley, bay leaves, peppercorns and garlic until it thickens and reduces to a glaze.
Braised Ribs
Step 1: While the wine is reducing, season meat generously with salt and pepper and coat with flour. Heat the oil in a large sauté pan and brown beef on all sides. Put browned meat in a large roasting pan.
Step 2: Preheat the oven to 350°F.
Step 3: Add the remaining onion, carrots, leeks, garlic, thyme and bay leaves to the meat and toss. Add the stock and red wine reduction. The liquid should come just to the top of the meat/vegetable mix.
Step 4: Cover with a lid or foil and place in the oven. Reduce heat to 325°F. Braise the beef for 1-1/2 to 2 hours, until tender.
Step 5: Transfer the meat to a heatproof container. Strain the braising liquid and pour over the meat. You can keep the meat refrigerated in the liquid for up to three days.
Red Onion Relish
Step 1: Place all the ingredients into a saucepan and bring to a simmer. Continue to simmer until most of the moisture evaporates and the onions soften and thicken. Store relish in a sealed jar in the refrigerator.
How to Assemble Spoons
Step 1: Cut short ribs into 1 oz. portions (do this while beef is cold, it is easier to handle), and put in an ovenproof dish.
Step 2: Place the reserved braising liquid in a pot and simmer until it has reduced and thickened.
Step 3: Pour sauce over beef and place in a preheated oven at 325°F for 15 minutes.
Step 4: Remove from oven and place small pieces of gorgonzola cheese on top of each piece of beef while still in the ovenproof dish (approximately 1/2 oz. each). Return to the oven for 5 minutes or until cheese starts to melt.
Step 5: Place spoons on a clean work surface and place red onion relish in each spoon.
Step 6: Take a piece of beef and place on top of relish in each spoon, drizzle remaining sauce on top.
Makes 30 tasting spoons
Reprinted with permission from Bluestone Bistro, Unionville, Ontario, (905) 475-6999.
Angus Fergusson