12396 Braised Short Ribs in Cèpe-Prune Sauce Serves 6 Wed Aug 06 01:06:18 -0700 2008 Tue Feb 03 01:31:24 -0800 2009 Licensed http://www.chow.com/recipes/12396 Tue, 03 Feb 2009 09:31:24 GMT Chef laurent manrique, from Gascony, now cooking in San Francisco works on two fronts: the “old” and the “new.”

This dish is from his “old” repertory—a variation on his grandmother's favorite duck leg recipe, in which he substitutes beef short ribs. (For one of his innovative new recipes, see Yellowfin Tuna With Avocado and Piment d'Espelette, pages 81–82.)

For best results, start this dish two days before serving.

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  • In a 5-quart bowl, combine the short ribs, yellow onion, carrots, celery, 2 split heads garlic, herb bouquet, and dried cèpes. Pour the wine over all and mix well. Put a plate upside down over the contents and press down to keep everything submerged. Refrigerate overnight.
  • Remove the short ribs from the marinade and drain well. Pat dry with paper towels; set aside. Strain the marinade into a bowl, reserving the vegetables and marinade separately. Set aside the herb bouquet. Season the ribs generously with salt and pepper.
  • Heat a large skillet over moderately high heat, add half the duck or pork fat, and half the meat. Sear the short ribs without crowding until well browned on all sides, about 5 minutes. Transfer the ribs to a large casserole, preferably enameled cast-iron or earthenware. Repeat with the remaining ribs. Add the confit of pork rind, reserved herb bouquet, and garlic halves to the casserole. Toss to coat all the ingredients in the casserole.
  • Remove all but 2 tablespoons fat from the skillet. Add the drained vegetables in batches to the skillet and sauté, stirring constantly, until lightly browned. Use a slotted spoon to transfer the vegetables to the casserole. Repeat with the remaining vegetables. Discard any fat in the skillet. Add 2 cups of the wine to the skillet and bring to a boil, scraping up any brown bits that cling to the bottom and sides of the skillet. Reduce to a glaze. Add another 2 cups of the wine and reduce again.
  • Add the deglazing liquid from the skillet, the remaining wine and marinade, and the stock to the casserole; heat to boiling. Reduce the heat and simmer, uncovered, for 5 minutes, skimming the surface. Place a round of crumpled wet parchment over the contents of the casserole, cover, and place in the oven. Turn the heat to 325°F. Braise in the oven until ribs are tender, about 3 hours. Set aside the skillet without washing for use in the next step.
  • Remove the casserole and let the meat rest in the sauce for an hour or two. Remove the meat to a container and cover with a plastic wrap to keep from drying out. Pour the vegetables and liquid through a fine strainer directly into the skillet. Discard the solids in the strainer. Bring the liquid to a boil over high heat and cook, skimming and removing the scum that rises to the surface, for 10 minutes. Then push the skillet half off the heat and let the sauce slowly reduce, skimming, for about 15 minutes, or until the sauce has reduced by two thirds. Adjust the seasoning to taste. Pour the sauce and the meat into separate containers, let cool, cover, and refrigerate overnight or for up to 2 days.
  • Combine the ribs and sauce in a casserole and set over moderately low heat. Meanwhile, in a medium skillet, sauté the baby onions in the remaining duck or pork fat until lightly browned all over. Add to the casserole. Separate the cloves of the remaining head of garlic, peel, and thinly slice. Add to the skillet with the mushrooms and sauté until they throw off liquid, add a few tablespoons of hot water to keep the garlic from burning; sauté until dry. Sauté until the mushrooms are lightly brown but moist, about 8 minutes. Add the prunes and cook until glazed. Scrape into the casserole. Simmer for 10 minutes.
  • Using a large slotted spoon, gently transfer the ribs, prunes, onions, and mushrooms to a large warmed platter. Taste the cooking liquid for salt and pepper and add verjus to develop and balance the flavors. Scatter plumes of parsley on top and serve.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 3 pounds beef short ribs, well trimmed and cut into 2½-inch lengths

    ]]>     3 medium yellow onions, cut into 1-inch chunks

    ]]>     3 medium carrots, cut into 1-inch lengths

    ]]>     3 celery ribs, cut into 1-inch lengths

    ]]>     3 heads of garlic: 2 cut crosswise in half and 1 left whole

    ]]>     Herb bouquet: 1 loosely packed cup thyme sprigs, 2 imported bay leaves, and l tablespoon black peppercorns tied together in cheesecloth

    ]]>     1 ounce dried French cèpes or Italian porcini, rinsed

    ]]>     6 cups spicy red wine, such as Zinfandel

    ]]>     Salt and freshly ground pepper

    ]]>     ¼ cup rendered duck or pork fat

    ]]>     3 cups rich unsalated chicken stock (storebought or homemade—page 405)

    ]]>     ¼ cup chopped Confit of Pork Rinds (page 17), or chopped blanched salt pork rind

    ]]>     1 cup tiny peeled fresh white onions, or thawed frozen baby onions

    ]]>     ¼ pound fresh cèpe or porcini mushrooms, or substitute fresh white mushrooms

    ]]>     ¼ pound prunes, pitted and halved

    ]]>     A few drops of verjus or lemon juice

    ]]>     Parsley sprigs, for garnish

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