Oh hello 2021!!! Let’s kick 2020 to the curb and start this year out right: with big flavor and bold adventure! Dinner parties are just a wee little teeny tiny arm jab away – we are so close people, so close! Laughing with friends around an inside dinner table, clinking wine glasses, getting dressed up – yes, 2021 we are READY to PARTY!
Short ribs rolled on the bone and braised bourguignon style; this is my signature short rib recipe that I have used now at several different restaurants and it is ALWAYS a hit. It is also my favorite dish to entertain with because it’s absolutely delicious and all the hard work is done beforehand, so I can enjoy my guests.
Creating short ribs rolled on the bone takes a little knife work. However, the extra attention to detail makes a beautiful presentation and a more succulent finished product.
Ask your butcher for a four bone rack of beef short ribs. I have used racks of three bones before but four is longer and easier to roll. Sweetly ask (beg) the butcher to cut the ribs across the rack in 2 1/2 to 3-inch strips. Or take the ribs home, whip out your band saw and do it yourself! Kidding, kidding, let the butcher do it, I don’t want to get in trouble for bone fragments flying all over the place. This meat cut is similar to what is called “flanken” (often used in Korean BBQ) but larger in size.
Figure on three servings per rack. One strip is going to be leaner because ribs tend to be fattier at one end. If possible take the center cut strips only. Pre-cleaned short rib steaks are often available these days, which will also work, just ask your butcher for some bones to roll the steaks around. They do tend to be shorter in length which makes it much trickier to tie but they are always center cut and meaty which is a bonus. Length does matter here because they need to wrap around a bone.
If you’re doing your own knife work: remove the bones from each strip, by cutting under and around each bone. Clean the best looking bone by trimming excess fat from the strip and any silver skin, then roll strip back around bone and tie with butcher string. Sounds easy, but it will take a little practice to get the hang of it. Luckily short ribs are forgiving.
When tying the kitchen string around the roll start at the bottom, then tie the top, last secure the middle. And don’t tie too tight or your short rib roll will have muffin top!
Generously season the short ribs before searing with Kosher salt and black pepper. Once browned, add mirepoix and sauté until lightly caramelized. Add a bottle of dry red wine, herbs and beef stock and bring to a rolling simmer. Braise, braise, braise…
This time around I served these succulent short ribs with celeriac purée, romanesco broccoli, chanterelles, heirloom baby carrots and a cipollini onion – it was magical if I do say so myself!
I love entertaining with this dish because it can be made a day (or two!) ahead and I don’t have to hover over it before serving which allows me more time to be a hostess. And YES! we will have dinner parties again in the future! It WILL happen! Oh, my kingdom for a good swanky dinner party!
Serve with your favorite sides – buttered pappardelle noodles, celeriac purée (pictured) or mashed potatoes and enjoy!
Here is an old Rolled Short Stroganoff Recipe of mine. There are morel mushrooms in the sauce and also mustard and crème fraîche but, otherwise the technique is the same. But just to show you that this basic recipe can be a great starting place for your braised dishes!
http://www.amyglaze.com/beef-shortrib-stroganoff-braised/
Ingredients
- 4 pieces center-cut flanken-style beef chuck shortribs, (shortribs cut across the bone) about 1 pound each – you can use more if desired, the braising liquid will be enough
- 2 carrots sliced
- 1 yellow onion, diced
- 1 leek, chopped (white and light green part only)
- 2 celery stalks, diced
- 2 garlic cloves, chopped
- 3 sprigs of thyme
- 2 shallots, diced
- 1⁄4 bunch parsley stalks
- 4 stalks of tarragon
- 2 bay leaves
- 5 thyme sprigs
- 1 ENTIRE bottle of Burgundy or Pinot Noir
- 5 cups brown chicken stock or beef stock (low sodium or no sodium)
- Salt and pepper
- 3 tablespoons unsalted butter for finishing sauce
To create short ribs rolled on the bone:
Place one strip on cutting board meat side down. With a filet knife, cut just under the bones to remove. Trim excess fat and sinews on both sides. Clean 4 bones with a small pairing knife by making an incision down the bone on either side and peeling away the sinew with fingertips. Season meat with salt and pepper. Roll rib tightly around the bone and tie with cooking twine, ensuring that the roll is secure in the middle, top, and bottom.
In an oven safe casserole large enough to fit the rolled ribs in one layer and with sides high enough to submerge ribs completely in liquid, heat 2 tablespoons of canola oil on high until it shimmers. Reduce heat to medium-high and add rolled ribs. Brown ribs on all sides using tongs to gently turn. Do not crowd ribs while searing or they will steam instead of brown.
Remove ribs to a plate. In the same casserole add 1 more tablespoon of oil. Add all the vegetables and cook stirring occasionally, until nicely caramelized and softened, about 5 minutes.
Add the bottle of red wine with all the herbs and bring to a boil. Skim grey-ish looking foam as it rises to the top. Add 5 cups of beef stock and continue to skim impurities while boiling. Gently place rolled ribs with tongs into liquid once it is boiling completely. If necessary add a little more beef stock to fully submerge. Cover with a lid that fits tightly or make a parchment paper circle the size of the casserole and place on top.
Put casserole in oven at 400 ̊F and cook for 2 1⁄2 to 3 hours until meat is fork tender.
When ribs are cooked, take casserole out from oven and gently remove rolled ribs to another casserole and strain liquid over ribs and throw out cooked vegetables. Refrigerate over night.
To serve: take ribs from refrigerator and skim off fat that has solidified on top. Reheat ribs in an oven safe casserole uncovered for 20 minutes at 350 ̊F. Remove ribs gently to a plate and keep warm. Reduce braising liquid on stove top on high heat to 2 cups and add 2 tablespoons of butter, Place rolled ribs back in sauce and baste.
Serve ribs with extra sauce and push bone up so that it shows. Don’t forget to cut off cooking twine! Enjoy with your favorite starchy side!
