Indian Summer Braised Beef Short Ribs
Tellers, Islip, New York
At his Modern Steakhouse Luncheon at the Beard House in September, chef Alan Kwan lightened up traditional braised beef short ribs to create a perfect meal for the transition into fall. Kwan served these ribs alongside gnocchi and cranberry beans, but the dish would pair nicely with late summer or early fall vegetables.
- 1 ounce dried morel mushrooms
- 4 boneless beef short ribs, about 6 ounces each
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 2 medium white onions, diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 2 cups red wine
- 1 quart chicken stock
- 1/4 bunch thyme, tied with string
- 2 bay leaves
- 1 cup veal or beef stock
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
Preheat oven to 375ºF.
Rehydrate morels in a bowl of warm water until soft enough to remove the hard stems, about 5 minutes. Drain water and set mushrooms aside.
Season short ribs with salt and pepper. Heat vegetable oil in a heavy-bottomed braising pan over medium-high heat until smoking. Sear beef on each side until nicely browned, about 2 minutes. Remove from pan and set aside. Reduce heat to medium and add onions, celery, and carrots. Sauté vegetables until tender and lightly colored, about 3 minutes. Add 1 cup red wine to vegetable mixture and cook until liquid is reduced by half and vegetables are glazed, about 10 minutes. Add chicken stock, morels, thyme, bay leaves, and remaining cup of red wine; return the short ribs to pan and bring to boil. Cover pan with aluminum foil and place in preheated oven. Cook until meat is tender, about 2 hours.