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Braised Short Ribs with Roasted Russian Banana Fingerlings and Baby Brussels Sprouts

 Braised Short Ribs with Roasted Russian Banana Fingerlings and Baby Brussels Sprouts

CHEF KARA BROOKS

 

Still River Café, www.stillrivercafe.com, Eastford, CT

Ingredients:

  • Ingredients for Braised Short Ribs

  • Canola oil

  • 3 pounds boneless short ribs

  • Salt and black pepper

  • 3 medium carrots, chopped

  • 2 onions, diced

  • 1 cup sliced shallots

  • 1 bottle red wine

  • 3 cups veal stock (OK to substitute with good quality beef stock)

  • 3 cups duck stock (OK to substitute with good quality chicken stock)

  • 6 thyme sprigs

  • 6 parsley sprigs

  • 6 garlic cloves

  • Ingredients for Russian Banana Fingerlings

  • 4 cups fingerling potatoes, scrubbed but not peeled

  • 4 Tbsp duck fat (or substitute with butter)

  • Salt and pepper to taste

  • Ingredients for Baby Brussels Sprouts

  • 3 cups Brussels sprouts

  • 3 Tbsp olive oil

  • 2 tsp fish sauce

  • Salt and pepper to taste

Method:

Braised Short Ribs:
Heat 1/8 inch canola oil in a large skillet over high heat.Season the short ribs with salt and pepper and cook for 3-4 minutes on each side until browned, about 15 minutes.Do not overcrowd the pan.Remove the meat and pour off excess oil.Lower the temperature to medium and add the vegetables. Sauté for 3-5 minutes.Add the red wine and reduce by 1/3 to 1/2.Add the stocks and bring to a simmer.Add the reserved beef and cover with parchment paper.Bake at 225 degrees for 12 hours.

Russian Banana Fingerlings:
Chop potatoes in half (leave skin on). In a hot skillet, heat the duck fat. Add potatoes, cut side down, and cook until the cut side is crisp. Season with salt and pepper. Transfer to a baking dish and roast until they are golden and tender when pierced with a fork, 10-15 minutes, depending on the size. Watch carefully.

Baby Brussels Sprouts:
In a hot skillet, sauté Brussels sprouts briefly until their color becomes bright green.
Add fish sauce, and salt and pepper. Coat the Brussels sprouts with the fish sauce and remove to roasting pan. Roast in oven at 425 for 5-15 minutes, depending on the size. Sprouts are done if they are tender when pierced with a fork. Watch carefully.

Serves 6.

 

Recommended wine/beer for Braised Short Ribs with Roasted Russian Banana Fingerlings and Baby Brussels Sprouts:

Chateau Magdelaine 1998 [Saint-Emilion,Bordeaux, France]

Braised dishes always seem to call out for a wine with some bottle age. The dish took a long slow cooking time, why shouldn’t the wine have had some good cellar time as well? Here we have an excellent Bordeaux, Chateau Magdelaine from the appellation of Saint-Emilion, and the outstanding 1998 vintage. It is ten years old and now has had the time Bordeaux needs for the tannins to soften and the fruit to meld into the wine. It is drinking perfectly and with this succulent dish it will sing!

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