Ribs, Tails, n Roots
An homage to a fine classic with some underground flare
PREP 30min || SIMMER: 3.5hr || REDUCE: 1hr || CHILL: 24hr (could be 12) || HEAT: 30min
Vegetable Base
1 Medium sized Fennel Diced
1 Large Shallot Diced
1 Leak cut into 1/2 inch moons
1/2 Yellow Onion Diced
1/2 Red Onion Diced
2 Celery Roots Cubed (1/2in pieces)
1 Large Turnip Cubed (1/2in pieces)
6 Garlic Cloves (Peeled but left whole)
1 Tbsp Olive Oil
1 Tbsp Butter
1 1/2 Tbsp Soy Sauce
2 Tbsp Dijon Mustard
1 1/2 Tbsp Tomato Paste
2 Tbsp Yellow Miso
1/2 Tsp Sriracha
For the Final Puree
1 Tbsp Dijon Mustard
1/2 Tsp Soy Sauce
3 Tbsp Cream Cheese
Salt and Pepper to Taste
Meat & Sauce
1/4 Lb Bacon ends or pieces
3 English Cut Bone in Short Ribs
1 - 2 Lbs Oxtails (Ideally medium sized)
1 Cup Dry Red Wine
3 Cups Chicken Stock (Beef works as well
3 Cups water (or enough to cover the meat)
6 Sprigs of Thyme
2 Sprigs of Rosemary
2 Bay Leaves
Kosher Salt to Season the ribs before browning
Carrots
10 - 15 Petite carrots (about 5in in length)(if larger cut to this size)(peeled)
1 Tbsp Butter
1 Tsp Sherry Vinegar
1 1/2 Tsp Honey
2 Tbsp Crushed Pecans
Fresh cracked Black Pepper
Flake Salt to finish
Brown Meats & Sauté Vegetables
Pat the Short Ribs and Ox Tails dry and salt generously with kosher salt, set aside
Heat a large pot under medium heat and add the bacon bits with a little bit of oil, cook until the bacon is browned and the fat has been rendered, remove from the pan
Add the Short Ribs to the pan, and brown on all six sides, then remove
Add the Ox Tails to the pan and brown similarly, removing after most sides have been browned
Add the Fennel, Onion, Shallot, Garlic, Celery Root, and Turnips to the pots and stir to remove browned bits from the bottom of the pan
Let cook down for about 10 minutes or until things start to soften
Make a well in the vegetables and add the Sriracha, Mustard, Soy Sauce, Miso, and Tomato paste, let the condiments bubble on the direct pan, and then stir in coating the vegetables, continue to sauté until the vegetables begin to brown a bit
Add the red wine and scrap the bottom of the pot as you stir it into the vegetables making sure to get anything stuck to the bottom of the pot. Let the alcohol of the wine cook off approx 3mins
Return the three meats to the pot spacing evenly so no one is on top of the other, than pour in the stock and add water until the meats are covered by about a 1/2 inch of liquid
Place the Rosemary, Thyme, and Bay Leaf into the pot (ideally in a bouquet garni) and cover with a lid
Cook on low for 3.5hrs, checking every once in a while to make sure a simmer is consistent and too much liquid hasn’t left the pot
Strain the Stock and Puree the Vegetables
Allow the pot to cool a bit after the long cook with the lid off
Then remove and discard the Rosemary, Thyme, and Bay Leaf
Pull the meat out of the pot and set aside (if the bones fall out of the short ribs/tails that is no problem, if they don’t pull the bones out by hand and discard)
Pour the remaining liquid and vegetables through a fine mesh strainer into a large bowl
Set the vegetables aside, and return the stock to the same large pot (rinse out if you want to be sure all the large bits have been caught in the strainer)(as well straining a second time can help clarify the stock even further)
Turn the heat to medium under the pot and allow the stock to reduce for about an hour
Meanwhile, take the vegetables from the strainer and place in a quart container or any emulsion blending safe vessel. Blend the vegetables until smooth and add to a small sauce pan along with the Mustard, Soy Sauce, and Cream Cheese.
Cook until the Cream Cheese has melted completely and taste for seasoning. Then let cool in that pan, because when you are going to serve the final dish you can just reheat the same sauce pan.
When the root vegetable puree is complete, boil the Carrots in the reducing stock for about 12mins, or until they are fork tender, then remove from the stock, and chill until ready to serve
Allow the stock to cool for about 30min - 1hr
Place the meat into a high walled dish and pour the cooled stock over top (the meat should be almost completely covered ideally, place in the fridge overnight or 24hrs
Finishing Touches
When it’s time to serve remove the root vegetable puree, the beef, and the carrots from the fridge
Using a spoon scrape the solidified fat off the top of the beef and stock, there should be about a 1/4 inch or so of it and throw away or use as a fat in other dishes
Then pour the beef and stock into a large sauté pan and heat under medium low heat so the meat can reheat gradually in/around the stock
Next and the Butter to a medium sized sauté pan followed by the carrots, and cook until the butter browns, and the Vinegar and Honey and cook until the two have glazed the carrots. Finish with the crushed up Pecans and set aside for final service
Finally, place the Root vegetable puree under low heat, stirring often to make sure it doesn’t burn on the bottom
Steps 3, 4 and 5 can all be done somewhat simultaneously, which helps this recipe actually wind up being a quick dinner, or a nice way to entertain.
When the meat is heated through, the stock should have reduced to a thick almost Demi-glace
Plate with the root vegetable puree first, the carrots on the side, and then land a short rib and a few oxtails a top the puree. Finally cover the beef in generous spoonfuls of the Demi-glace and enjoy!!
