Valentine’s dinner! You know, the dinner that happens after the babies are put to bed? I’m using black truffle for the meat course – this is date night after all!
I saw these awesome short ribs at my local butcher and I knew instantly what I wanted to make — a super sexy, somewhat sloppy, hard-to-stop-eating shareable braised short rib dish with Madeira black truffle sauce and silky smooth pommes purée. Red wine braised Short ribs rolled on the bone are one of my signature dishes, but I’ve subbed Madeira and added black truffle jus for a change. Yes Portugal, you are on my mind…
I also opted for a free form look here since the ribs were already cut — rolling them on the bone makes for a neat presentation too, but it’s a lot more knife work. This dish is forgiving. Use whatever short ribs you want. If they’re boneless – great, same recipe. If they’re chunky cut across the bone flanken style – great, same recipe. If you want to roll them back on the bone steamer style (as in my other short rib recipes) – great, SAME recipe. And that my friends is why braising is just so awesome, you can play with your food without worry!
My one piece of advice around short ribs: buy the meatiest center cut strips available. Otherwise you’re just braising fat with not a lot else to show for it. Even with the center cut ribs, I still cut off a lot of the fat before hard searing. There’s just so much of it, you don’t need it in the braise and you will not be diluting the flavor, trust me, there is a lot of marbling throughout the meat. Butchers leave it on because it looks more compact and of course, it ups the price but the outer fat is rubbery and although it dissolves and soften in the braise, it’s not always a great bite if there’s too much of it. (Personal opinion of course, I know my Dad is rolling his eyes right now).
I’m not including a mashed potato recipe here but just a little tip if you choose this for your starch: the secret to smooth pommes purées is a ricer. Yes, a pound of butter helps too (riiiiiight?!?) but for that silky texture you need to rice the spuds after they are cooked, then mix in the butter and milk. That’s how we did it at Guy Savoy and Le Bernardin. I hope those two restaurants know what they’re doing. Add a little black truffle jus and/or a splash of truffle oil to the potatoes too! 𝘔𝘶𝘢𝘩! ♡ Perfection!
Oh, and about black truffles: buy from a reputable seller. Sometimes people add chemical perfumes to them so this is important. Also, black truffle juice can be bought (and quality truffles too) from D’Artagnan. This specialty store has premium ingredients. When I cooked for Le Bernardin in NYC, this is where we got most of our high end ingredients including foie gras.
Happy Valentine’s Day friends! Wishing you a super sumptuous dinner with room for dessert… xoxoxo
Ingredients
- Shortribs: 2 thick boneless strips around 3/4 pound each or 2 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 more than enough. It is okay to use boneless or bone in. It's just a matter of preference. Bone in will have a lot more fat. You can add more ribs to this recipe if you want.
- 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
- 1 bay leaves
- 5 thyme sprigs
- 1 ENTIRE bottle of Madeira
- 5 cups brown chicken stock or beef stock (low sodium or no sodium)
- Salt and pepper
- 1/2 cup of black truffle jus (I buy this canned)
- 3 tablespoons unsalted butter for finishing sauce
- 1 lovely big black truffle for garnish
Season meat generously with salt and pepper. In an oven safe casserole large enough to fit the 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 ribs. Brown ribs (hard sear) 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 Madeira 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 covered casserole in the 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 ribs to another casserole and strain liquid over ribs and throw out cooked vegetables (sometimes I add this back at the end, they taste so good!). Refrigerate over night.
To serve: take casserole from refrigerator and skim off fat that has solidified on top. Reheat ribs in the oven 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, add truffle jus and reduce some more, add 2 tablespoons of butter, Place rolled ribs back in sauce and baste.
Serve ribs with extra sauce over pommes purée or enjoy with your favorite starchy side! Garnish with as many black truffle slices as you can!
