|
|
| Braised Short Ribs, Horseradish Gremolata, Pumpkin Orzo |
Hits: 78 |
|
| Date Added: |
February 29, 2008 |
| Calories: |
443 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Beef, Main Dish |
|
|
| |
| Ingredients: |
1/4 cup extra-virgin olive oil
4 beef short ribs - (16 oz ea)
Kosher salt
Freshly-ground black pepper
2 carrots
roughly chopped
1 onion
2 celery stalks
5 garlic cloves
2 cups Barolo
= (or other full-bodied red wine)
1 can peeled tomatoes - (16 oz)
with their juices
1 cup beef stock
1/2 bunch thyme
1/2 bunch rosemary
1/2 bunch oregano
=== GREMOLATA ===
Leaves from 1 bunch flat-leaf parsley
Zest of 2 lemons
1/4 pound fresh horseradish
=== PUMPKIN ORZO ===
1/2 pound pumpkin or butternut squash
Kosher salt
Freshly-ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
1 cup orzo
1 cup chicken stock
|
| Directions: one line for each direction. When saved the lines will be numbered. |
- Make The Short Ribs: Preheat the oven to 375 degrees.
- In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown on all sides, about 15 minutes total. Remove the short ribs to a plate and set aside. Add the carrots, onion, celery, and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, beef stock, and herbs, scraping the bottom of the pan with a wooden spoon to dislodge browned bits. Bring the mixture to a boil and return the short ribs to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the meat is very tender and literally falling off the bones.
- Make The Gremolata: In a small bowl, combine the parsley, lemon zest, and horseradish and toss loosely by hand.
- Make The Orzo: Cut the pumpkin or squash into 3 or 4 evenly sized pieces. Season with salt and pepper, drizzle with the olive oil, and wrap in foil. Roast in the 375 degree oven for 30 to 45 minutes, or until very soft. Remove from the oven and allow to cool for 5 minutes, then place the cooked squash in the bowl of a food processor. Add the honey, balsamic vinegar, and salt and pepper and pulse to form a relatively smooth purée. Set aside.
- Bring 3 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice bath nearby. Cook the orzo in the boiling water for 3 minutes, to blanch but not cook through. Drain the orzo and plunge it into the ice bath. Once cooled, drain it and lay it out on a baking sheet to dry.
- Bring the chicken stock to a boil in a 12-inch sauté pan. Add the orzo and squash purée and cook over high heat, stirring frequently, until the chicken stock is fully absorbed by the orzo. Season with salt and pepper and serve.
- Divide the pumpkin orzo evenly among four warmed bowls. Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately.
- This recipe yields 4 servings.
- Comments: We use beef short ribs for this dish and it works out great. You could just as easily use brisket or blade, but I prefer the richness of the ribs. Have your butcher cut between and along the length of the bone. The most important step here is the initial browning; do not shorten it or the final braise will not be as intensely flavored or colored.
|
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 443 |
Calories from Fat 43.2% |
|
| Total Fat |
21g |
| Cholesterol |
0mg |
| Sodium |
1105mg |
| Carbohydrate |
55g |
| Dietary Fiber |
4g |
| Protein |
8g |
| Points 10 |
| Exchanges: 2 Grain(Starch) |
|
|
| Rating: () |
 |
|
Added On: February 29, 2008 |
|
| * "The Babbo Cookbook" by Mario Batali |
Post Your Comments You must be logged in to enter comments. SIGN UP! |
|
