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Serves 4

4
8 oz boneless short ribs

4 oz
cooking oil

6 oz
yellow onion, chopped

3
carrots, chopped

4
stalks of celery, chopped

6
cloves of garlic, diced

2 oz
thyme

1 oz
rosemary

1 qt
demi-glace or brown sauce mix

1 bottle
red wine (merlot or cabernet)

2 oz
gold beets, quartered

2 oz
striped beets, quartered

2 oz
red beets, quartered

2 oz
baby carrots, chopped

8 oz
French green beans

3 oz
butter

4 oz
arrowroot

to taste
salt

Jack Connor, executive chef

Jack Connor, executive chef

Method:

To braise the short ribs, heat 4 oz cooking oil in braising pan. When pan begins to smoke, add short ribs and brown on both sides. Add onions, carrots, celery, garlic, thyme and rosemary to the pan and cook for 10 minutes. Deglaze with a bottle of wine and cook for another 10 minutes. Add demi-glace or brown sauce, and cook for 10 to 15 minutes. Allow to cool, then season in refrigerator for 2 days. When ready, heat oven to 325 degrees. Cover short ribs and cook for 2 to 3 hours. On the stove, bring a quart of water to a boil and add salt. Trim beets and cook until tender. Drain sauce from the short ribs and degrease. Finish the sauce on the stove on a low simmer and thicken with arrowroot and 4 oz of water.

Heat butter in a pan until it begins to bubble and cook beets, baby carrots and beans until glazed. Serve with short ribs.

When You Go:
The Madison
33 Lafayette Street • Riverside
856-764-4444 • cafemadison.com

 

November 2014
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