Red Wine Braised Short Ribs Full Recipe

Red Wine Braised Short Ribs  9 Portions

I was recently asked for this recipe and here you go, enjoy!

48 Hours in advance debone short ribs and marinate with red wine mirepoix mixture.

For Marinade:

Combine Mirepoix Spices Herbs Lemon with Red wine and Bring to the rolling boil for 5 minutes to remove the alcohol.  While still hot pour over deboned Shortribs, Blast Chill, and keep refrigerated for 48 Hours.

Cooking:

1.Season Beef ( ensure it is dried properly with paper towels )with Salt and Black Pepper. In a preheated large Soup or Braising pan add beef and sear very well dark brown. along with pork belly.

2. Remove Meats add onions and shallots to cooking fat to brown lightly followed by peppercorns herbs and spices.

3. Once evenly brown drain excess fat from mirepoix and return Meats to pot adding wine and port together, bring to the boil for 5 minutes while skimming add veal jus and continue to skim when braise returns to the boil. Reduce heat cover with Parchment paper and simmer slowly while skimming for at least 3-4  hours or until meat is tender. Adjust braising liquid with water if necessary.

4. When tender gently remove beef from braising liquid. Strain over cooking liquid through a chinois lined with 3 layers of Cheesecloth, Cool l, and refrigerate. 

5.Lay Cooked Short Ribs in a pan lined with butter paper and top with butter paper weigh down overnight in refrigerator

Portioning:

While still cold remove meat from the press (Cut out and large Pieces of fat) and portion into neat squares or rectangles weighing 160 G ea. Wrap or vacuum pack with a small amount of sauce for reheating.

For Service:

Reheat Short rib portion by portion with its own braising liquid/sauce add Remove Meat and finish sauce with cold whole butter. And 10 ml port wine

Marinated Process

Beef Short ribs Deboned	3	kg
Onions Large Dice	.5	kg
Celery Large Dice	0.2	kg
Carrots Large Dice	0.175	kg
Thyme Washed	0.007	kg
Black Peppercorns Cracked	0.001	kg
Juniper Berries	0.004	kg	15 pc
Garlic Smashed	0.025	kg
Parsley Stems	0.025	kg
Bay Leaves	0.001	kg	10 pc
Lemon Rind	1.000	ea
Red Wine	2.000	bttl
Cooking
Marinated Short Ribs (Dried)
Bacon or Pancetta Diced or Pork Belly	0.250	kg	68
Vegetable Oil	0.175	l	6
Shallots Peeled and Cut in Half	0.120	kg	15
Onions Large Dice	0.200	kg	3.2
Crushed Black Peppercorn	0.001	kg	72
Garlic Smashed	0.010	kg	9
Parsley Stems	0.005	kg	18
Bay Leaves	0.001	kg	10
Thyme Washed	0.010	kg	76
Red Wine	2.000	bttl	68
Port	.75	bttl	145
Veal Jus	1	l	173.19
Salt	0.001	kg	5

The Return of Oysters Rockefeller

OYSTERS ROCKEFELLER ARE BACK

This is a recipe redemption story. The first time I cooked this dish was at The Royal York Hotel for VIP dinner in the year 2000. Then it disappeared from my list of preferred dishes until 2010 when I used it for the Seafood Restaurant at the Mandarin Oriental. II then added it to my menu in 2012 in Phuket because I thought it would work well with local Thai oysters and it truly did. Here is the recipe for your enjoyment.

Oysters Rockefeller  24 Pieces  ( Recommended Freshest Available)

6 Servings 4 Pieces each Hot Appetizer.

Ingredients:

24 Piece fresh Oysters Shucked

110 g  Butter Unsalted                                                

100 g  Onions Small dice                                             

100 g Celery Small Dice                                               

200 g Green onions Small Dice                                                 

400 g  Cooked Spinach (Drained Well)                                                   

10 g Chopped garlic                                                     

10  g F our All Purpose                                                 

500 ml Cooking Cream                                                

30 ml Pernod                                                  

5 g  Sugar                                         

20 ml Worcestershire sauce                                                      

15 ml Louisiana Hot Sauce                                                        

Salt   To taste    

Ground Black Pepper to taste       To taste

Rockefeller Sauce

1. Sauté onions, celery, green onions, and garlic in butter

2. Add cooked spinach and cook until spinach is cooked

3. Add flour and mix well

4. Add whipping cream and cook until sauce is thick and bubbly

5. Add Pernod, sugar, Worcestershire and Louisiana Gold. (Pepper sauce)

6.season to taste using salt and pepper

7.cook approximately 10 minutes

8.pour the contents into a blender and puree on high speed

              

For service:

Shuck oyster carefully (ensure no broken shell inside) top generously with Sauce and Broil/Gratinee until sauce lightly golden and hot all the way through.

Serve on a bed of Coarse Rock salt garnished with Dill, Seaweed, Fennel Fronds, and Generous Lemon Slice (No Seeds