SEATTLE — Slow-braised Beef Short Rib adorned with traditional Italian sofrito, bathed in a rich red wine and beef bone broth reduction. Accompanied by velvety smoked carrots, sautéed rapini with shallots and garlic, and crowned with a luxurious demi sauce. Elevate your dining experience to a symphony of flavors and textures.
Beef Short Rib with Smoked Carrots, Sautéed Rapini, and Demi Sauce
Ingredients:
- 1 each 10oz English cut short rib
- 6oz traditional Italian sofrito
- 2 cups red wine (your favorite)
- 1 cup beef bone broth
Smoked Carrots:
- 1 cup carrots for smoking
- 1/4 cup heavy cream
- 1 tablespoon butter
- Sautéed Rapini:
- 1 cup rapini
- 1 each shallot
- 2 cloves garlic
Demi Sauce:
- Pan drippings after cooking
- 2 each shallots
- 1 garlic clove
- Salt and pepper to taste
Directions:
Beef Short Rib:
1. Preheat the oven to 325°F (163°C).
2. Season the short rib with salt and pepper.
3. In a Dutch oven, sear the short rib on all sides until browned.
4. Add Italian sofrito, red wine, and beef bone broth to the Dutch oven.
5. Cover and place it in the preheated oven. Braise for 2-3 hours or until the meat is tender.
Smoked Carrots:
1. Smoke the carrots until tender.
2. In a saucepan, combine smoked carrots, heavy cream, and butter. Cook until the carrots are coated and heated through.
Sautéed Rapini:
1. Sauté shallot and garlic in olive oil until softened.
2. Add rapini and cook until wilted. Season with salt and pepper to taste.
Demi Sauce:
1. After cooking the short rib, use the pan drippings.
2. Sauté shallots and garlic until golden.
3. Deglaze with a bit of red wine and scrape up any browned bits.
4. Strain the mixture and season with salt and pepper.
Plating:
- Arrange the braised short rib on a plate.
- Serve with smoked carrots and sautéed rapini.
- Drizzle the demi sauce over the short rib.
Enjoy your gourmet Beef Short Rib meal!
Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.