Braised short ribs offer a hearty dinner option
TODAY food editor Phil Lempert ‘steals’ this tantalizing beef recipe
 | Braised short ribs make a hearty dish to ward off spring's final few chilly days. |
Threelockharts Communications |
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Spring is here and the cherry blossoms in our nation’s capital are in full bloom. But we thought we had time to include one more hearty, comforting recipe for those evenings when there is still a little chill in the air.
So, we purloined (with permission, of course) this recipe for the ultimate melt-in-your-mouth short ribs from a meat and game expert, executive chef Michael Harr of Butterfield 9 in Washington, D.C.
With seasonal menu items such as elk, rabbit, squab and venison making appearances, Harr is giving Washingtonians something different to sink their teeth into and is passionate about his choices: “So many diners have not had the opportunity to get to know these meats. Aside from the extraordinary flavors in game, the health qualities far surpass those of beef.”
Game meats are low in cholesterol and are wild, field-harvested animals.
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Threelockharts Communications Chef Michael Harr offers such seasonal menu items such as elk, rabbit, squab and venison at Butterifeld 9 in Washington, D.C. |
About the chef: Although he is kept quite busy in his role as executive chef and operating manager at Washington’s famed Butterfield 9 restaurant, Harr maintains his passion for international influences by taking busmen’s holidays to explore kitchens around Europe and South America, including his former homes of Paris and London.
Reminiscing through the classic and familiar grounds of European chefs, Harr visits the Michelin star restaurants that most inspired him; the Taillevent, Guy Savoy of Paris and Alain Ducasse.
Early in his career, Harr held stages in these prestigious kitchens, in addition to stints in Geneva, Brussels, Tuscany and Cap d’Antibes near Nice, while he was personal chef to a diplomat in Megeve of France’s Savoie Region.
Harr went on to experience the kitchens of North America; at the London Club in Las Vegas as sous chef to Jacques Vanstaden and then extending his repertoire in Montreal, New York and Miami.
Butterfield 9
600 14th St.
Washington, D.C.
(202) 289-8810
www.butterfield9.com
Braised short ribs are served at Butterfield 9 for $21. This recipe makes 4 restaurant servings.
Serves 4
INGREDIENTS
Heat an oven to 350 F.
Season the short ribs with salt and pepper. Set aside.
Heat a large braising pan on a stove top to medium heat and add the oil.
Once the oil is slightly hot, but not smoking, add the short ribs and carefully sear on all sides, lightly caramelizing until golden brown.
Remove the short ribs from the pan and continue until all short ribs are complete.
Turn down the heat under the braising pan and add the garlic, herbs and vegetables.
Cook the vegetables lightly for 10 minutes and then place the short ribs in with the vegetables.
Add the red wine and the veal stock and cover the braising pan with aluminum foil or a lid to cover.
Place the braising pan in the oven and braise for 4-6 hours or until tender.
(Short ribs may all braise differently as the fat content may vary; this is one particular reason you must take note of the timing you braise your short ribs.)
Once tender remove from the oven and place in a cooler to chill.
Once the short ribs have chilled, remove from the liquid and then strain the liquid through a colander.
Place the braising liquid in a sauce pot and reduce until a sauce consistency is developed. Set the sauce aside.
To serve: Place the braised short ribs in the reduced braising sauce and heat through slowly. Remove from the pan and plate, spooning the sauce over the short ribs.
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Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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