BRAISED BONELESS SHORT RIB OF BEEF
Slow-braised short rib of beef over bleu cheese, served with bacon and scallion mashed Yukon Gold potatoes, pinot reduction
Ingredients
Short ribs boneless - quartered for 4 generous servings
Blue cheese - 1/2 cup, crumbled
Bacon - 4 slices, cooked and chopped
Scallions (green onions) - 4 thinly sliced and separated
Shallots - 1 thinly sliced and separated
Yukon Gold potatoes - cut, cooked with skin on and mashed
Pinot Noir - 16 ounces reduced to thicken gravy
A1 sauce - 1/8 cup to flavor gravy
Extra Virgin Olive Oil - 3 tablespoons
Butter - 1/8 cup
Beef stock - 1 carton to slow cook meat
Brown sugar, dark - 1/4 cup
Salt and pepper to taste
Flour - as needed to thicken gravy
Mushrooms, sliced - 2 cups
Preparation
Cook bacon, drain, chop and set aside.
Peel and thinly slice 1 large shallot, separate rings and set aside.
Clean 8 scallions (green onions), thinly slice, separate and set aside.
Brown meat in skillet with olive oil and set aside.
Combine beef stock, A1 and brown sugar until dissolved in slow cooker.
Add meat, shallots and mushrooms to cooker. Salt and pepper. Cover tightly. Cook on High setting for 3 1/2 hours, occasionally basting with liquid.
Reduce Pinot Noir to syrup consistency. Set aside.
After 3 hours, cut potatoes (with skin on), boil and mash.
Mix chopped bacon and scallions into potatoes. Cover and set aside.
Transfer liquid, shallots and mushrooms from cooker to hot skillet.
Add butter to skillet and boil until mixture begins to reduce, adding flour, as needed, to thicken.
Add reduced Pinot and stir until desired consistency.
Plate the mashed potatoes.
Top with crumbled blue cheese and meat. Surround with gravy.
Ingredients
Short ribs boneless - quartered for 4 generous servings
Blue cheese - 1/2 cup, crumbled
Bacon - 4 slices, cooked and chopped
Scallions (green onions) - 4 thinly sliced and separated
Shallots - 1 thinly sliced and separated
Yukon Gold potatoes - cut, cooked with skin on and mashed
Pinot Noir - 16 ounces reduced to thicken gravy
A1 sauce - 1/8 cup to flavor gravy
Extra Virgin Olive Oil - 3 tablespoons
Butter - 1/8 cup
Beef stock - 1 carton to slow cook meat
Brown sugar, dark - 1/4 cup
Salt and pepper to taste
Flour - as needed to thicken gravy
Mushrooms, sliced - 2 cups
Preparation
Cook bacon, drain, chop and set aside.
Peel and thinly slice 1 large shallot, separate rings and set aside.
Clean 8 scallions (green onions), thinly slice, separate and set aside.
Brown meat in skillet with olive oil and set aside.
Combine beef stock, A1 and brown sugar until dissolved in slow cooker.
Add meat, shallots and mushrooms to cooker. Salt and pepper. Cover tightly. Cook on High setting for 3 1/2 hours, occasionally basting with liquid.
Reduce Pinot Noir to syrup consistency. Set aside.
After 3 hours, cut potatoes (with skin on), boil and mash.
Mix chopped bacon and scallions into potatoes. Cover and set aside.
Transfer liquid, shallots and mushrooms from cooker to hot skillet.
Add butter to skillet and boil until mixture begins to reduce, adding flour, as needed, to thicken.
Add reduced Pinot and stir until desired consistency.
Plate the mashed potatoes.
Top with crumbled blue cheese and meat. Surround with gravy.