If you want to impress your loved ones with your culinary skills then these Barolo short ribs are a great place to start. Meghan Markle shared a mouth-watering recipe from Riviera Caterers on her now-defunct lifestyle blog The Tig.
According to Meghan, this hearty dish is a sure way to someone’s heart.
Writing on Tig, Meghan said: “Who wants to go out on Valentine’s Day when you can whip up a beautiful (and decadent) dish for your honey pie by way of the executive chef of Riviera Caterers, Sean Wilson?
As NYC’s catering company to the stars (hey hey Keith Richards, Kobe Bryant, and Usher), CEO Andrew Cavitolo & President Bobby Stern are the bad boy geniuses behind serving up meals that are delicious, on-trend, and dead sexy.
“Today on The Tig, these handsome fellas have shared a dish that’s sure to make you and your Valentine’s hearts go pitter-pat and your bellies go to bed mighty happy.
“Braised short rib in Barolo sauce? Um, yes, please and thank you. Cheers to happy hearts and full bellies!”
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How to make Barolo braised short ribs
For the ribs
6 lbs boneless short ribs (or boneless cheek flaps)
2 Spanish onions
1 head of celery
1 small can of tomato paste
3 litres of Barolo wine
3 of fl oz beef stock
salt, pepper, canola oil
4 bay leaves
5 sprigs of thyme
1 head of garlic
5 sprigs of rosemary
1 bunch asparagus
4 slices prosciutto
salt, pepper canola oil
8 oz reduced braising liquid
2 lemons cut in half
The day before (or up to one week before), braise the short ribs. Start by cleaning and peeling carrots, onion and celery. Chop into 1 inch pieces.
Clean short ribs of exterior fat and silver skin if present and liberally season with salt and fresh cracked black pepper.
Sear in canola oil in a large rondeau. Once brown on all sides, remove from pot and add chopped vegetables.
Once brown, pin cage vegetables with tomato paste and add Barolo wine to deglaze. Reduce wine by about half, which takes approximately 20-30 minutes.
Add beef stock, aromatics, and seared short ribs to the pot and bring to a boil. Immediately reduce heat, cover with parchment paper and place in a 350 degree F oven and braise until tender, about 3-4 hours.
Once tender, remove from oven, place the pot in an ice water bath and cool to 70 degrees F within two hours.
Remove from ice water bath and place in the refrigerator to cool in braising liquid overnight. The next day, remove any fat from top of braising liquid and discard.
Remove short ribs from the liquid, portion and put to the side.
Strain braising liquid (it may be easier to heat on the stovetop first then strain into a second pot) and reduce to a sauce-like consistency.
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Take one asparagus and snap the piece holding both ends. Where this piece breaks, cut the remaining pieces to the same length, discarding the bottoms.
Take seven pieces and wrap with a sheet of prosciutto folded in half lengthwise.
Season with salt + pepper and drizzle with canola oil.
Roast under the broiler until crisp.
Garnish and Presentation
Take the desired number of short rib portions and warm in beef stock.
Dust the lemon halves with sugar and sear until well caramelised.
Place a scoop of polenta in the centre of serving bowl, place short rib on top, lean vegetable bundle next to short rib, dress with hot reduced braising liquid and garnish with caramelised lemon and rosemary sprig.
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