Easter Dinner: Short Ribs Braised with Red Wine, Rosemary, and Porcini with Garlic Confit-Scallion Truffled Mashed Potatoes

Actually, I really didn't plan it that way....the Easter Dinner thing that is. The Missus requested Her Mushroom Risotto fix. We didn't have any plans this weekend, so I thought I'd relax by....well, braising. The Missus did get Her mushroom risotto....with pan sauteed halibut and a porcini jus. I'd been wanting some short ribs, that weren't kalbi for a while. So here's another one from All About Braising.

Now the Missus doesn't eat much red meat anymore, so I don't have many chances to make rather large braised beef or pork dishes. But I figure once every couple of months would be ok, right? Plus, the Missus' coworkers would get the benefit of the left-overs.

The recipe turned out well, though to be honest it's the mashed potatoes I made with garlic confit mixed with heavy cream and finished with truffle oil that I really enjoyed.

 There were some really nice small eggplants on sale at Sprouts of all places. So I roasted them using the olive oil from the garlic confit along with a half dozen cloves.

If I were to change a couple of things with the short rib recipe, the first would be to add a bit more garlic(I had already doubled what was in the recipe) and I'd go with more porcini, maybe a whole ounce with more fluid and adding the mushrooms near the end of the recipe. I did use a whole bottle of wine for this, a Syrah that was on sale for under five bucks....it did ok. I'd also go with more rosemary...even though it's not among my favorite herbs it was very mild. I also kept out the cloves...mainly because I forgot them. In case you do want to try the recipe, it calls for 3-4 whole cloves in the marinade.

Overall, this was a pretty rich dish.........

Red Wine-Braised Short Ribs with Rosemary and Porcini:

4 lbs English Style Short Ribs trimmed
Sea Salt and Fresh Ground Pepper

The marinade:
3 Tb Extra Virgin Olive Oil
1 large onion coarsely chopped
1-2 carrots coarsely chopped
1 celery heart coarsely chopped
4 cloves of garlic smashed
1 bottle dry, low tannin red wine
2 Bay Leaves
8-10 black peppercorns
1 Tb sea salt
3 allspice berries crushed in a mortar

- Combine the bay leaves, allspice, peppercorns in a cheesecloth and tie with twine.
- Heat the oil over medium heat. Add the onion, carrots, celery, and garlic and saute until softened.
- Add the wine and spice, bring to a boil, then reduce to a simmer for about 10 minutes.
- Remove from heat and cool
- Once the marinade is cool, marinade ribs. (I used a extra large zip loc 0 turning every couple of hours)
- Marinade overnight.

The Braise:
1/2 ounce porcini mushrooms
3 Tb extra virgin olive oil
1 large onions thinly sliced
4 cloves garlic minced
1 14 ounce can whole plum tomatoes
3 sprigs fresh rosemary

- Soak the porcini in 1 cup warm water
- Remove the short ribs from the marinade and pat dry. Season with salt and pepper.
- Strain the marinade into a bowl. Reserve the sachet of spices.
- Preheat oven to 325.
- Add two tablespoons oil into a Dutch Oven and brown the short ribs over medium heat (don't crowd). You'll probably need to do in two batches. Remove to tray when browned.
- Drain the mushrooms reserving the soaking liquid. Chop the mushrooms coarsely.
- When done browning the meat, discard the fat from the pot.
- Add the remaining oil to the pot and saute the garlic and onions until softened.
- Add the tomatoes, mushrooms, soaking liquid, and marinade and bring to a boil.
- Return the short ribs to the pot in a single layer. Add spice sachet and rosemary.
- Cover the pot with parchment paper until it almost touches the meat and hangs over the edges of the pot. Cover well and put into oven.
- Check after 10-15 minutes. If the braise is boiling, turn down the heat about 10-15 degrees.
- Check and turn every 45-60 minutes until it is tender but not falling to pieces. For me it was about 2 1/2 hours.
- Once the ribs are done remove to a plate and cover with foil.
- Degrease the braising liquid then transfer to a saucepan and bring the liquid to a simmer. Check for seasoning and reduce until the texture of a thick vinaigrette.

It turned out rather well.

You know I kinda like to have fun with Sammy. He acts like such a proud little mutt. No bunny ears this time. Sammy has a bit of a sweet tooth and loves peeps. So I call this one, "Sammy and his Peeps"...poor guy!

Happy Easter!

Comments

[Dennis]

Looks like a great meal Kirk! Happy Easter!

[Kirk]

Hi Dennis - it was a pretty hectic meal with a bunch of stuff going on. Turned out well though! Hope you had a great day.

[Hangzhou Hero]

"Plus, the Missus' coworkers would get the benefit of the left-overs."

But what about us, Kirk? WHAT ABOUT US?!

Glad to hear you had a good Easter!

[kirbie]

Hehe, the picture of Sammy is so cute! Those small eggplants do look really pretty. I'm surprised you found them at Sprouts too.

[Kirk]

LOL HH! You know I'd feed everyone if I could! Hope you had a great Easter!

Hi Kirbie - Poor Sammy, has to put up with such embarassment. The eggplants were very tasty....don't recall ever seeing them at Sprouts. We've bought them at North Park Produce, the now defunct Ker, and a couple of markets in El Cajon. It was a pleasant surprise. 15 for a dollar.....

[kat]

looks like a great meal, happy belated easter!

[Kirk]

Thanks Kat! I hope all is well.

[Stephen]

Wow. That is some dinner. That recipe is a keeper! Happy belated Easter.

[Kirk]

Hi Stephen - Things did turn out well. I hope you had a fantastic Easter.