Red Wine Braised Short Rib with Mirepoix
from Shaun Hergatt, executive chef at SHO Shaun Hergatt
Short Rib
2 Whole Short Rib
Mirepoix
8 peeled Baby Onion
2 Stalks Celery
1 Large Carrot
1 Sachet Herbs
1 Gallon Chicken Stock
1 Gallon Veal Stock
1/4 Cup Flour
1T Butter
Parsnip Purée
4 pound Parsnip
2 pound Butter
Hazelnut Cranberry Crust
1 Loaf Fresh Sourdough Bread
Butter
1/4 Cup Cranberry
1/4 Cup Hazelnuts
Marinade
4 Bottles Red Wine
Method for Marinade Short Ribs
1. Marinate Short Ribs for 3 days in red wine
Method for Mirepoix
1. Add vegetables to pan and saute until they get color
2. Reduce heat to low and cover for 30mintures or until vegetables are roasted
Method for Red Wine Braised Short Rib
1. Pull the ribs from the marinate and save the wine and reduce by half
2. Make a butter and flour mixture (Beurre manie)
3. Spread all over the short ribs and roast in oven 375° for 1 1/2 hours
4. Add short ribs to roasted mire poix (onion, celery, carrot, bouquet garni), Tomato and equal parts Chicken stock and dark veal stock reduced by half (10 gallons reduced by 5 Gallons)
5. Bring to a boil on stove top and place in 350° oven and simmer 3 hours until tender
Method for Parsnip Purée
1. cook parsnips (Cut inch by inch) in butter until very tender
2. Strain off the butter and reserve
3. Blend the parsnips in a blender until very smooth and thick
4. Add some butter to help turn purée in blender if needed
5. Transfer purée to cheese cloth, tie up loose ends and hang 4-8 hours to drain liquid
Method for Hazelnut and Cranberry Crust
1. Take fresh bread and crumble the inside without crust
2. Sautee it in butter until crispy
3. Drain and cool in a dry area until crispy
4. Hazelnut-cranberry to be toasted and crumbled
5. Used for topping on short rib
Pick Up/ Presentation
1. Tomato confit, rolled
2. Blanch baby onion until al dente (3-4minutes)
3. Picked up in butter on order
4. Hazelnut to be toasted, crumbled and sprinkled on top
5. Used for topping on short rib
6. Herbs to garnish
