Cook Along with Chef Deniz: Red Wine Braised Short Rib

October 08, 2020

Cook Along with Chef Deniz: Red Wine Braised Short Rib

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz was in the Well Seasoned kitchen cooking up something delicious with Lakeside Cellars! Lakeside Cellars is located in the south okanagan - Osoyoos, BC where the Dhaliwal family produces their beautiful wines. Tonight we are joined by Lynette Faye from KIS Consulting, their wine agent, and while Chef prepares a beautiful meal using their wines to cook, we will also discuss what makes a perfect pairing and we will learn about this awesome BC winery. Click on our video still below to watch!

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Red Wine Braised Short Rib With Creamy Potatoes, Wild Mushrooms And Bitter Greens

Yields to 2.

Ingredients:

  • 1 beef short rib on the bone, or
  • 2x8oz chuck flats
  • 1 onion, medium diced
  • 5 baby carrots, rinsed and halved lengthwise
  • 100mL crimini mushrooms
  • 2 stalks of celery, chopped medium
  • 2 bay leaves
  • 10 sprigs of assorted hard herbs, sage, thyme, rosemary etc.
  • 500mL dry red wine
  • 300mL dark beef stock
  • 100mL red wine vinegar
  • 5 garlic cloves, puréed
  • 2 roma tomatoes diced
  • 2 large russet potatoes, or yukon gold
  • 100mL milk
  • 200g butter
  • 100mL chopped parsley
  • 5 stalks of green onion, sliced
  • 300mL seasonal wild mushrooms
  • 50mL sherry vinegar
  • 75mL butter

Instructions:

  1. Preheat your oven to 325F. Sprinkle the beef rib or chuck flats with salt liberally and sear in a hot skillet until golden brown on all sides, set to the side. Add onions, carrots, celery, herbs, bay leaves, crimini mushrooms and garlic. Cook until translucent and fragrant.
  2. Deglaze with red wine vinegar and reduce. Add the red wine and simmer for 2 minutes. Add the beef stock and tomatoes, cover with a lid or foil and cook in the oven until the meat is fork tender around 2 hours. Remove the beef and add 20mL of cornstarch slurry to thicken the base, simmer down until it coats the back of a spoon. Return the beef to the pot and keep warm.
  3. Peel the potatoes and bring up to a boil on medium heat in salted water. Cook until potatoes a re tender. Strain and let it dry in a colander. In the meanwhile Bring the milk and the butter up to a boil. Pass the potatoes from a food mill or use a potato masher.
  4. Add the milk butter mixture and incorporate. Season to liking and keep hot.
  5. In a large skillet sauté the wild mushrooms in butter. Deglaze with sherry and sprinkle with parsley and green onions. Assemble the dish with potatoes, beef and mushrooms as garnish.

Prep Time: 15 Minutes

Cook time: 145 Minutes




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