Braised Beef Short Ribs With Dark Bitter Chocolate Served With White Bean And Pan-roasted Vegetables

BOOKMARK

PRINT

DELICIOUS

Description

Ingredients

Bean and Vegetable Ragout:
1 cup cooked white kidney beans
1 cups roasted mixed vegetables (pearl onions, zucchini, peppers, sweet potato, rutabaga, squash, and carrots- rough chopped and roasted in the oven with fresh thyme, garlic and olive oil)
For the Ribs:
8 pieces- 3 inch cut beef short ribs
2 tbsp. olive oil
1 cup chopped fresh leeks
1 cup diced carrots
1 cup dice celery
1 cup diced parsnip
1 tbsp. garlic - minced
5 cups beef or veal stock
2 tbsp chopped fresh thyme
4 fresh bay leaves
3 tbsp, fresh parsley chopped
2-3 tbsp. tomato paste
1.5 Litres red wine
Salt and pepper to taste
1/3 cup chopped dark bitter chocolate
3 oz bourbon
1 tbsp. chopped fresh rosemary
* Click to ingredient to choose one

Directions

1
For the bean and vegetable ragout:
2
Sauté the cooked beans with the roasted vegetables - deglaze with brown stock and add the fresh herbs. Season with salt and pepper.Place the bean and vegetable ragout into a large pasta plate- top with the braised ribs and garnish with crisped onions and herbs. Serve.
3
4
For the ribs:
5
Sear the dried beef ribs in the olive oil until dark brown, remove from the pan. Sauté the vegetables in the pan drippings for 4 minutes. Add the beef ribs back to the pan and deglaze with wine and stock. Add the fresh herbs, tomato paste and season with salt and pepper.
6
Cover the pan with a lid and braise in a pre-heated 380 degree oven until ribs are tender 2-3 hours.Remove from heat and remove ribs. Thicken the sauce with flour and season if necessary. Just before service add the chopped chocolate, bourbon and fresh rosemary.
7
Serve the braised ribs with the sauce and vegetable & bean sauté.