Tabla Braised Short Ribs
(featured in The Oregonian, November 30, 2003)
Short ribs are one of those delicious and comforting dishes that make winter worthwhile. Johnson’s recipe tenderizes organic, Oregon-bred Painted Hills ribs in red wine and beef broth with a mirepoix (that’s a mixture of diced onions, celery, carrots and herbs) and plenty of garlic creates a darkly fragrant sauce that fills the kitchen with a wonderful aroma. At Tabla, each serving tops a crusty helping of bread pudding spiked with sun-dried tomatoes, fresh basil and garlic. Together they make a marriage of great tastes and flavors.
Serves 4 to 6
Short Ribs
1/2 cup olive oil
3 pounds boneless beef short ribs (left whole)
Salt and pepper
2 medium white onions, diced
5 ribs celery, diced
5 carrots, diced
5 cloves garlic
4 bay leaves
1/4 cup whole grain mustard
3 cups dry red wine
4 cups beef stock or broth
Panzanella Bread Pudding:
1 loaf day-old baguette, crust removed and cut into cubes
1/2 cup sun dried tomatoes, soaked in warm water and chopped
10 fresh basil leaves basil, chopped
2 tablespoons olive oil
1/2 red onion, sliced
3 cloves garlic, sliced
1/2 cup red wine vinegar
3 eggs
1 cup heavy (whipping) cream
Salt and pepper
Fresh thyme sprigs for garnish, optional
To make the short ribs: Preheat the oven to 350 degrees.
In a Dutch oven, heat the olive oil over high heat. Season the meat liberally with salt and pepper, add the ribs to the pan, in batches if necessary, and sear all over. Remove the ribs from the pan, transfer to a plate and reserve. Stir in the onions, celery, carrots, garlic, and bay leaves and sauté over medium to medium-high until they brown or caramelize, about 10 minutes. Stir in the mustard and, while stirring, cook for several minutes. Deglaze the pan with the red wine and reduce by half. Add the stock and bring it to a simmer. Return the ribs to the pan, bone side up, return to a boil, cover, and bake in the oven until the ribs are fork-tender, about 3 hours. Let the meat cool in the sauce.
Remove the meat and cut it into serving-size portions. Pour the cooled cooking liquid in a blender and puree on high until smooth. To prepare for serving, place the meat back in the sauce and slowly heat over medium. Season the sauce with salt and pepper to taste.
To make the bread pudding: Preheat the oven to 450 degrees.
In a mixing bowl, toss together the bread, tomatoes and basil. In a sauté pan, heat the oil on medium heat and add the onion and garlic. Sauté the onions on medium to low heat until soft. Do not let color. Stir in the vinegar and reduce by half. Pour the onion mixture over the bread and toss.
In a small bowl, mix together the eggs and cream and pour over the bread. With your hands, combine the mixture until the bread is mushy. Season with salt and pepper. Gently press the mixture into a baking dish or loaf pan and cover tightly with foil. Place the dish in a water bath so the water comers halfway up the dish. Bake for 50 minutes or until the pudding is set.
To serve, spoon the pudding out onto a plate, top with a portion of rib and spoon some of the sauce over the top. Garnish with fresh thyme, if desired.
from Matt Johnson,Tabla
This recipe is recommended for the intermediate cook.