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Cinnamon-Braised Beef Short Ribs

with Mushroom Risotto, Fall Squash, and Tomato "Jam."
Course: Beef, Dinner
Servings: 4 people

Ingredients

Ribs

  • 4 pieces of 3 bone beef short ribs
  • Kosher salt and pepper to taste
  • 2 carrots peeled
  • 1 yellow onion
  • 2 stalks celery
  • thyme to taste
  • parsley to taste
  • 2 bay leaves
  • 1 tsp black peppercorns
  • beef broth as needed
  • 1 cup red wine
  • 1 stick cinnamon
  • vegetable oil as needed

Risotto

  • 2 cup risotto rice
  • 1/4 cup yellow onion finely diced
  • 2 cup wild mushroom sautéed
  • 1/4 cup white wine
  • 1 quart chicken stock or broth
  • 1/8 cup heavy cream

Squash

  • 1 lb baby fall squash
  • salt and pepper to taste
  • vegetable oil as needed

"Jam"

  • 1 can diced tomatoes 14.5 oz.
  • 1/4 cup red wine vinegar
  • 1 Tbsp sugar
  • salt and pepper to taste

Instructions

Ribs

  • Cut carrots, onion, and celery into roughly 1⁄2inch dice. In a heavy bottom roasting pan or casserole pan, heat 3 tablespoons of vegetable oil until it begins to smoke. Season ribs generously with salt and pepper. Sear ribs on all sides until well browned (approximately 3 minutes on each side). Set ribs aside and pour oil from the pan.
  • Sauté carrots, onions, and celery until softened and lightly caramelized (approximately 5-7 minutes). Add red wine to the pan and reduce it to half. Return ribs to the pan on top of the vegetables.
  • Pour beef broth over ribs until almost covered, but leave the top of the ribs uncovered with broth. Add thyme, parsley, bay leaves, peppercorns, and cinnamon to the pan. Cover and place in 350° oven for approximately 11⁄2 hours or until tender.
  • Let ribs cool in the braising liquid until ready to use.

Risotto

  • Sauté minced onion in 2 tablespoons of vegetable oil until soft (approximately 3-4 minutes). Add the risotto rice and stir to coat well (about 2 minutes). Add white wine and stir until almost all the wine has evaporated. Add stock 1 cup at a time and continue to stir. Continue adding stock one cup at a time but only add more after the previous stock is absorbed.
  • Cook rice until creamy and with just a bit of firmness to the bite. Stir in cooked mushrooms; cream, and season to taste with salt and pepper.

Squash

  • Cut squash in half and blanch in salted boiling water until tender (approximately 3-4 minutes.) Shock squash in an ice water bath to cool. Drain when cool and reserve.

"Jam"

  • In a small saucepan, cook vinegar, sugar, shallots over medium heat until almost dry. Add chopped tomatoes and water and cook until nearly dry. Tomatoes should be the consistency of store-bought jam. Do not burn.

To assemble

  • Heat ribs in cooking liquid until hot. Place a spoonful of risotto on each plate and divide squash evenly. Place one rib per plate and top with a spoonful of the tomato “jam.”

Notes

Recipe by Ladies Who Lunch.
Pair with Grgich Hills Estate Cabernet Sauvignon, Yountville Old Vine
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