Red Wine Braised Short Rib
with Brussels Sprout Hash and Raclette Fondue
Serves 4
Pair with our Kelleher Cabernet Sauvignon
Short Ribs:
3 Lbs Shortribs (2 inch Cross cut)
1 ea. Carrot
1 ea. White onion
3 ea. Stalks of Celery
4 ea. Cloves Garlic
1 qt. Red Wine
¾ C Port
¼ C Red wine Vinegar
2 Qt Beef Stock
Sachet: 1/2 tsp Szechuan Peppercorns, 3 Sprigs Thyme, 1 Sprig Rosemary
Pre heat oven to 300°F. Season the short ribs generously with salt and pepper. Then in a hot pan sear the Short ribs on all sides except the bone side until a deep brown and remove them from the pan. Get rid of any excess fat or oil from the pan. Rough Chop your vegetables and add them to the pan. Sauté for 5 min and add the wines and vinegar. Reduce by half and add your beef stock and sachet. Bring to a boil and pour it over the top of the short ribs in a braising dish. Wrap with foil and put it the oven for 1 ½ - 2 hours until tender to a fork , but not falling apart. Let the meat cool in its liquid. When ready to serve strain the cooking liquid into a pot and heat up the short rib in the pot. Reduce about 1 cup the liquid to glaze and glaze the meat with it and serve.
Raclette Fondue
Wine Reduction
1 med Shallots slice
2 cloves Garlic crushed
3 sprigs Thyme
½ tsp. Black Peppercorn
1 C White Wine
Combine everything in a pan and simmer on medium heat. Reduce to 1/4 c of liquid and strain through fine mesh sieve and cool down.
Fondue:
1 oz. Butter
1 oz. A.P. Flour
5 oz Milk
5 oz. Cream
1/4 C Wine Reduction
9 oz. Raclette Cheese Medium Dice
1 tsp Champagne Vinegar
In a sauce pan on medium heat melt butter and whisk in flour to make a roux. Slowly whisk in wine, cream and milk and simmer slowly for 10 minutes. Then whisk in Raclette until melted and season with vinegar and salt. You can make this ahead and reheat or cover it and keep in a warm spot until serving it.
Brussels Sprout Hash:
8 oz. Brussels sprouts
8 oz. Fingerling Potato
1 oz Butter
½ oz Extra Virgin Olive oil
1 tsp Chopped Garlic
1 Tbs Chopped Shallot
1 tsp Chopped Thyme
Fill a 2 quart pot with salted water and bring to a boil. Clean brown stem and the dark green leaves from the Brussels sprouts. Cook the Brussels Sprouts in the water until tender all the way through and shock them in an ice bath until cold. Then slice them in half. Pre heat your oven to 375°F. Toss the potatoes with salt, pepper and olive oil and put on a baking sheet and into the oven for about 12-15 minutes until tender all the way through. Let them cool and then slice them into ¼ inch rounds.
When you are ready to serve, brown butter in a pan place the Brussels sprouts in the pan cut side down and caramelize them. Then add the potatoes, shallots, garlic and thyme and sauté for 30 seconds and then 2 Tbs of water to deglaze and season with salt and pepper.