Jamieson Ranch cabernet sauvignon braised shortribs, smoked potato puree, wilted dandelion greens, shallot confit
Ingredients
For the shortribs:
#6 boneless shortrib
1 liter JR cabernet sauvignon
1 qt veal stock
3 large carrots, rough chop
2 onions, rough chop
1 whole head garlic, cut in half
1 Tbsp. tomato paste
Sachet of thyme, sage, rosemary, bay leaf
Salt/ pepper
¼ cup olive oil
For the potato puree:
6 large Yukon gold potatoes, peeled, quartered
#1 applewood chips
2 pints heavy cream
# ½ butter, small diced
Salt/ pepper
For the dandelions:
2 bunches dandelion greens, clean, stems trimmed
# ¼ bacon, cut into lardons
Sherry vinegar
Salt/ pepper
For the shallot confit:
#1 shallots, peeled, brunoise
1 liter JR cabernet
1 liter ruby port
Method
For the shortribs:
- season shortribs with salt and pepper, sear on all sides with olive oil over medium high heat until well browned . Remove from pan, set aside.
- sauté onions, garlic and carrots over medium heat for 4 to 6 minutes. Add tomato paste and mix well, cooking for an additional 2-3 minutes.
- pour in red wine, and simmer until reduced to thick consistency.
- add veal stock, bring to boil. Place shortrib in braising liquid. Add sachet of herbs.
- once the braising liquid comes back to a boil, reduce to simmer, place a cover over pot and bake in 300 degree oven for approximately 3 to 4 hours, until short ribs are tender.
- please note, if at any time the liquid has evaporated too much, just top off with water to almost cover the shortribs.
- once the shortribs are cooked, remove from pan, and reduce liquid in pot to thiken, while skimming off rendered fat. The consistency should be of a nice glaze. Season to taste at the end. If you do to early, as the liquid reduces, the sauce can become salty.
For the potato puree:
- boil potatoes in salted water until tender all the way thru.
- place in smoker for roughly 30 min.
- remove potato and process through a potato mill.
- fold in diced butter. Then slowly pour in scalded heavy cream. Season with salt and pepper.
For the dandelion greens:
- render the bacon over medium heat until brown. Remove and set aside.
- sauté the greens lightly until you have some caramelization, add bacon, and deglaze with the sherry vinegar. Season with salt and pepper to taste.
For the shallot confit:
- add into a pot, the brunoise shallots, the red wine and the red port. Bring to boil and simmer until the wine has cooked down to a syrup. This may take up to 3 hours.
- make sure to stir the shallots well so as not to scorch on bottom.
- as wine gets more and more reduced, make sure to continuously lower the heart so as not to burn.
Assembly
- place a mound of potato puree on center of plate.
- place hot shortribs on top
- top shortribs with the wilted greens and a dollop of the shallot confit.
- spoon over the remaining braising liquid as desired.