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Title: Braised Shortribs With Roasted Ribsteak And Horseradish-Dre
Yield: 2

Ingredients

      2    beef shortribs - (2 high; 6
           -oz ea)
      1    === for the marinade ===
      2 oz soy sauce
      3 oz dark beer
      2 tb sugar
      1 tb olive oil
      1 tb red wine vinegar
      1 sl ginger; 1/4
      1    zest of one lemon
      4    garlic cloves
      1    === to braise ===
      1 oz olive oil
      3 c  veal stock
      1    === crŠme fraiche with
           -horseradish; ===
      3 oz horseradish; peeled, sliced
      4 tb crŠme fraiche
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
      1 ts lemon juice
  1 1/2 c  frissee salad; washed, and
      1    soaked in ice water
      1    === for the rib-steak ===
      6 oz boneless ribsteak; all fat
           -removed,
      1    trimmed into rectangular
           -shape
      1 oz olive oil
      1    === for the root vegetables
           -===
    1/4 c  large-diced carrots
    1/4 c  large-diced turnips
    1/4 c  large-diced zucchini
      2    sprigs thyme
      1    garlic clove; crushed
      3 tb olive oil

Instructions

Combine all ingredients and marinate the shortribs for 24 hours, turning 2
or 3 times. Remove the ribs from marinade. Sear in 1 ounce olive oil on
the 3 sides without the bone.
Transfer the shortribs and marinade to a suitable size baking dish and add
the veal stock to cover the meat. Cover with aluminum foil and bake in a
325 degree oven for 3 to 3 1/2 hours or until the meat is tender. Remove
the meat from the liquid and strain the sauce, discarding the solids.
Reduce the liquid by one third until thickened to a sauce consistency.
Hold warm.
CrŠme fraiche with horseradish: Pulse the horseradish in a bar blender
and add the crŠme fraiche. Let steep overnight. The next day, pass
through a chinois, season with salt and pepper. Discard solids. In a
small mixing bowl, combine the crŠme fraiche with a few drops of the lemon
juice. Add the frissee and mix well, season with salt and pepper.
For the Ribsteak: Season the steak with salt and pepper. Sear in a hot
saut‚ pan in the olive oil for 30 seconds on each of the four sides, until
well browned but rare in the middle. Transfer to a wire rack to rest the
meat.
For the Root Vegetables: Cook the vegetables over medium heat in the
olive oil, adding the carrots and turnips first, zucchini last. Add the
thyme and garlic and cook until the vegetables are lightly caramelized.
Remove garlic and thyme and hold warm.
Assembly: Slice the ribsteak into fourteen open slices, seven for each
plate. Put one shortrib on each plate, discarding any excess fat. Divide
the frissee salad between the two plates, and place between the two meats.
Sprinkle the root vegetables over the ribs. Sauce both plates using the
reduced braising liquid.
This recipe yields 2 servings.

Source:
"CHEF DU JOUR - (Show # DJ-9556) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-19-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: David McInerney

Converted by MM_Buster v2.0l.

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