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Braised Beef Short Ribs With Dark Bitter Chocolate Served With White Bean And Pan-roasted Vegetables

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Braised Beef Short Ribs With Dark Bitter Chocolate Served With White Bean And Pan-roasted Vegetables

  • Medium

Directions

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Ingredients

Bean and Vegetable Ragout:

  • 1 cup cooked white kidney beans
  • 1 cups roasted mixed vegetables (pearl onions, zucchini, peppers, sweet potato. rutabaga, squash, and carrots- rough chopped and rotted in the oven with fresh thyme, garlic and olive oil)

For the Ribs:

  • 8 pieces- 3 inch cut beef short ribs
  • 2 tbsp. olive oil
  • 1 cup chopped fresh leeks
  • 1 cup diced carrots
  • 1 cup dice celery
  • 1 cup diced parsnip
  • 1 tbsp. garlic – minced
  • 5 cups beef or veal stock
  • 2 tbsp chopped fresh thyme
  • 4 fresh bay leaves
  • 3 tbsp, fresh parsley chopped
  • 2 -3 tbsp. tomato pate
  • 1.5 Litres red wine
  • Salt and pepper to taste
  • 1/3 cup chopped bitter chocolate
  • 3 oz bourbon
  • 1tbsp. chopped fresh rosemary

Method

For the bean and vegetable ragout:

1 – Sauté the cooked beans with the roasted vegetables – deglaze with brown stock and add the fresh herbs. Season with salt and pepper.Place the bean and vegetable ragout into a large pasta plate- top with the braised ribs and garnish with crisped onions and herbs. Serve.

For the ribs:

1 – Sear the dried beef ribs in the olive oil until dark brown, remove from the pan. Sauté the vegetables in the pan drippings for 4 minutes. Add the beef ribs back to the pan and deglaze with wine and stock. Add the fresh herbs, tomato paste and season with salt and pepper.

2 – Cover the pan with a lid and braise in a pre-heated 380 degree oven until ribs are tender 2-3 hours.Remove from heat and remove ribs. Thicken the sauce with flour and season if necessary. Just before service add the chopped chocolate, bourbon and fresh rosemary.

3 – Serve the braised ribs with the sauce and vegetable & bean sauté.

Chef Corbin

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