Recipe: Braised beef short ribs with root vegetables and quince

George Mendes

Ingredients

• 8 beef short ribs, bone in
• Sea salt to taste
• 2 tablespoons canola oil
• 1 onion, small, cut into 1/2 inch dice
• 2 ribs celery root, peeled, cut into 1/2 inch pieces
• 1 carrot, large, peeled, cut into 1/2 inch piece
• 1 parsnip, large, peeled, cut into 1/2 pieces
• 1/2 tablespoon coriander seed
• 1/2 tablespoon black peppercorns, crushed
• 2 tablespoons tomato paste
• 3 cups red wine
• 3 cups veal or beef stock
• 5 springs thyme
• 3 sprigs Italian flat leaf parsley
• 1 bay leaf, fresh
• Poached quince
• 2 quinces, fresh, peeled, halved, core removed
• 1 cup sugar
• 2 cups water
• 1/2 vanilla bean, split

Preparation

Preheat oven to 325 degrees F. Select a braising pan that will accommodate beef short ribs in single layer. Place pan over medium high heat on stove top. Pat dry the beef with absorbent towel. Season evenly with the sea salt. Add the canola oil to the hot pan. Sear the beef on all sides until well browned. Carefully remove from the pan and set aside.

Add all the vegetables, coriander seed, black peppercorns and the thyme, parsley and bay leaf (tied together with butchers twine). Season lightly with the sea salt. Lower the heat slightly and let cook until the vegetables are tender about 10 minutes. Add the tomato paste and cook another 2 minutes. Add the red wine, increase heat, and simmer until wine is reduced by half. Next, return the short ribs to the pan and then add the veal stock. Bring to a simmer, cover with lid or parchment paper and place in oven. Let cook for 3 hours or until meat falls off bone easily. Remove the beef from the pan and discard the bundle of herbs. Adjust the consistency of sauce to desire by reducing over medium heat. Serve the beef short ribs along with all the vegetables, sauce, and the poached quince (recipe follows).

For the poached quince: Combine the water with the sugar in a pot that accommodates quantity. Bring to a simmer to dissolve the sugar. Add the quince along with the vanilla bean halves, seeds scraped into the water. Bring to a simmer and let cook until quince is soft (pierce with tip of knife, should be no resistance). Remove from cooking liquid and slice into ¼ inch pieces. Serve with the beef short ribs.

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