Braised short Ribs with Gorgonzola Potato Pure' (Costatine di manzo Brasate con pure' di patate al Gorgonzola)
I can still smell this dish in my house this morning. Let me just say from the very beginning of this presentation, that some things just need to go together on a plate. In this case, it's mashed potato's and Short ribs.
This dish cooks in an entire bottle of red wine and an equal amount of broth. Two tablespoons of Red Wine vinegar is added for stabilization and balance during the cooking process. Make your broth ahead and just heat it up before you add it to the dish. The other thing I like about this preparation, is that most of the time, it cooks covered , in the oven. In the time it takes to have a cocktail, set the table and straighten the kitchen a bit, your dish is ready.
The rich sauce could only be complimented by the addition of what the Italians call Pure', or mashed potato's. I had a small piece of Mountain Gorgonzola from Italy, that when added to the pure', created a delicate richness, to an otherwise boring mashed potato.
It was just what we needed on a chilly night.
Ingredients: Beef Broth
2 large beef Oxtail or 2 pounds of beef for Broth (Chuck steak or English Roast)
You can place your meat under the broiler for 10 minutes, remove it from the pan and then add it to your boiling water. This will create a darker stock and wonderful additional rich flavor to any dish.
Handful of carrots (Baby or large)
3 stalks of celery
handful of parsley
1/2 red onion
10 cups of water
Bring to a boil, several hours ahead and simmer. Let sit until you a ready to use. (If you make ahead a few days, please keep refrigerated. Can also be frozen). Heat before using.
Cook for approximately 2-3 hours.
Braised Beef Ribs Recipe
2 bottles of good quality Red wine. One of the recipe, one to serve.
5 quart dutch oven with lid
About 25 ounces of good beef Broth (Home Made if you can).
Preheat your oven to 375 degrees F ( you may use your stove top, but if you have convection, will cut your cooking time).
You will need:
4 pounds of beef ribs
1 cup diced carrots
1 cup diced celery
3 cloves of garlic
1/2 red onion
3 tablespoon of olive oil plus 2 additional for your vegetable soffritto
3 teaspoons of salt plus one additional for your vegetable soffritto
4 of pepper
One tablespoon of butter (optional, if you sauce needs thickening after coming out of the oven)
Method: place your vegetables into the food processor and dice fine. Be careful not to chop to finely. Set aside.
Place your oil in your Dutch oven and heat. Brown your meat. This should take about 5-8 minutes. Add your salt and pepper. Do not be afraid to use salt. If you wait to add salt, you will end up using more, since salting after cooking is very tricky, as the salt will not absorb. Remove from the pan and set aside. Drain your fat and dry your Dutch oven with some paper towels. Add 2 fresh tablespoons of olive oil and add your diced vegetables to the pan. Add one teaspoon of salt and cook until soft and fragrant. Add your meat back to the pan and mix for another 10 minutes on medium heat. Add your bottle wine, then your broth. (About 25 ounces of broth). Your meat should be completely covered. Add two tablespoons of Red wine vinegar and give it a mix. Bring to a boil and cover your pan.
I added some baby carrots from the Broth (Optional)
Turn your heat off (On your cooktop), and place in the oven for 1 hour covered (Convection). Remove the cover from your pan, cook for 15 minutes more. (You may add your optional tablespoon of butter, here. This will help the sauce thicken). If you are using a regular oven, Cook for One hour 15 minutes then remove your cover for 30 minutes. Regular ovens require longer cooking times. Be sure and check your oven from time to time that your liquid is still simmering away.
Remove from the oven and let rest 15 minutes before serving.
Pure' di Patate con Gorgonzola
6 med large russet potato's, wrapped, baked. Interiors removed and place in a hot deep pan.
2 cups of milk
4 tablespoons of butter
2 teaspoons of salt.
1/3 cups diced parsley
1/3 cup diced Gorgonzola (more if you like)
1 teaspoon of pepper
Heat your milk to warm and set aside.
Add your butter (a Tablespoon at a time), and mash your potato's in a your pan. Get your electric hand mixer and begin to mix adding alternate butter to milk until your Puree is soft and creamy. You will probably not use all your milk. Taste and correct for salt. Add your parsley and cheese and mix. Serve immediately. Should take about 5 minutes to prepare in the way and so worth it. Buon Appetito!
Not easy to photograph
Don't forget the Crusty Bread!