Braised Short Ribs - Parisian-Style

This is the first time I've tried to cook short ribs. This is a combination of a couple of recipes but mainly comes from Tyler Florence's Bistro-Style Short Ribs recipe from the Food Network. I replaced the celery with fennel. I also didn't have the fresh herbs, and so they were omitted. I also added the pancetta to the recipe. I have to say that this may be one of my favorite dishes yet. I will definitely try this again.








INGREDIENTS
4 short ribs (angus beef)(approx. 1.5 lbs)
1 small onion, chopped
½ fennel, chopped
2 carrots, chopped
1 small tomato, quartered
3 cloves garlic, quartered
1 slice pancetta or bacon
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tsp ground thyme
1 glass good, dry, red wine (I used a Cotes-du-Rhones)
1 cup beef bouillon (or 1 cup water and 1 beef bouillon cube)


DIRECTIONS
In small food processor chop onions, fennel, carrots, garlic and tomato until achieving a thick pulp. Set aside.

In a dutch oven, fry pancetta/bacon until slightly brown. In a plate, season short ribs with salt, pepper and ground thyme. With tongs, sear short ribs with pancetta and drippings and drizzle of olive oil until browned on all sides. Set aside and drizzle lightly with olive oil.

Add the vegetables pulp and saute in the pancetta and drippings from the ribs. Cook on medium about ten minutes. Add wine and beef stock. Bring to a boil. Gently place short ribs in liquid (to cover), reduce heat and cover with a lid leaving a small corner to steam. Simmer for 2 hours on medium-low or until the beef falls off the bone. Serve with garlic mashed potatoes or rice.

Gaspacho

This is my little French twist on a traditional gazpacho (or gaspacho). Instead of traditional onion and celery, I substituted leeks and fennel. Gaspacho is served cold. In this version, I used the Pomi marinara instead of the crushed tomatoes. Using regular tomatoes might require extra salt and pepper. Enjoy.



INGREDIENTS
1 can crushed San Marzano tomatoes or box Pomi marinara sauce.
2 tbsp red wine vinegar
2 large garlic cloves, pressed
1/4 cup good extra virgin olive oil, preffered Portuguese Saloio Olive Oil
half leek, diced
2 scallions, finely chopped
1/2 cup fennel, finely chopped
2 tbsp fennel fronds, minced
3 tbsp basil, finely chopped
1/2 English cucumber, finely diced (unpeeled)
1 small tomato, finely diced
4 tbsp greek yogurt
Hot sauce, preffered Crystal brand (Lousiana or Tobasco will work fine)
kosher salt and freshly cracked pepper
juice 1/2 lemon

DIRECTIONS
In a large tupperware container, pour Pomi tomatoes, olive oil, vinegar and garlic. Let sit for 3 minutes. Shut cover of tupperware, shake vigorously. Place in refrigerator for 10 minutes.

Chop rest of vegetables, add to tomato mixture. Add 3 tbsps greek yogurt and salt and pepper. Add hot sauce and lemon juice. Stir thoroughly. Shut container, shake vigorously. Refrigerate 30 minutes.

Serve in small bowls. Garnish with freshly cracked pepper and dollop of greek yogurt.

Yield 6 servings.