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Braised Short Ribs With Corn Puree, Corn & Chanterelle Relish & Smoked Tomato Aioli

by , Chef, Laurelhurst Market, Portland, Oregon

Braised Short Ribs With Corn Puree, Corn & Chanterelle Relish & Smoked Tomato Aioli

Serves 8 to 10

    • Short Ribs
    • 5 pounds Certified Piedmontese bone-in short ribs, seasoned with salt and pepper the day before
    • 3 large carrots, peeled and large diced
    • 2 onions, peeled and large diced
    • 2 Fresno peppers, split
    • ½ cup olive oil
    • 1 bunch thyme
    • 2 bay leaves
    • 2 cups white wine
    • 4 cups beef stock
    • Salt
    • Pepper

    Preheat oven to 300ºF. Heat a heavy bottomed rondeau pan over medium-high heat and add half of the olive oil. Right when the oil begins to smoke, add the short ribs and sear all sides until well caramelized. Remove and reserve. Add the remaining oil and sear the vegetables for five minutes. Add the thyme and bay leaves and deglaze with the white wine. Reduce wine by half and add the beef stock. Bring the stock to a gentle boil and add the short ribs back to the pot. (The ribs should be covered by ¾ inch of liquid.) Cover and braise in the oven for six hours. When the ribs are extremely fork-tender and there is no resistance when pierced with a meat fork, let them cool in the liquid until they come to room temperature. Strain the vegetables and reserve the liquid for reheating the short ribs.

      • Grated Corn Puree
      • 4 ears corn, shucked and halved
      • ¼ cup butter
      • ½ cup sour cream
      • 1 tablespoon salt
      • 1 teaspoon ground black pepper

      With a box grater, grate the corn into a bowl. It will produce a pulpy, milky product.

      In a large, heavy-bottomed pan, melt butter and add grated corn. Gently cook over low to medium heat, stirring often to prevent the corn from scorching. Cook for about 10 minutes and then puree the mixture in a blender. Remove from the blender and whisk in sour cream. Adjust seasoning. Chill and reserve.

        • Grilled Corn & Chanterelle Relish
        • ½ cup olive oil
        • 1 pound chanterelle mushrooms, cleaned and halved
        • 4 cloves garlic, chopped
        • 2 tablespoons kosher salt
        • 1 tablespoon pepper

        Heat oil in a large pan and sauté the mushrooms. Add the chopped garlic and cook for one minute. Season with salt and pepper. Reserve mushrooms.

        • ½ cup olive oil
        • 1 small sweet onion, small diced and slow cooked in olive oil until soft
        • 2 ears corn, grilled and cut off cob
        • 2 tablespoons sherry vinegar
        • 1 Fresno pepper, brunoised
        • 1 teaspoon chopped fresh thyme
        • 1 tablespoon chopped fresh parsley

        Combine all ingredients and adjust seasoning. Reserve this relish; it will be used as the garnish and served at room temperature.

          • Tomato Aioli
          • 2 large egg yolks
          • 2 tablespoons Dijon mustard
          • 2 cloves garlic, slivered
          • 1½ cups canola oil
          • Juice of 1 lemon
          • 1 teaspoon salt

          In a blender, combine the egg yolk, mustard, and garlic and puree until smooth. Very slowly begin adding the canola oil. When all combined, remove and reserve in a metal bowl. Add lemon juice and refrigerate until ready to add the tomato paste (recipe follows).

            • Tomato Paste For The Aioli
            • ¼ cup olive oil
            • ¼ cup red onion, brunoised
            • 3 cloves garlic, sliced thinly
            • 1 pound red tomatoes, stems removed and small diced
            • 1 tablespoon chopped thyme
            • 1 tablespoon salt

            To a heavy-bottomed pan, add the olive oil and heat to medium-low. Add the onions and garlic and cook until translucent and very soft. Add the tomatoes and turn heat to low. Cook the tomatoes until they are very soft and resemble tomato paste. Finish with chopped thyme. Refrigerate until cold and then combine with the aioli.

            To plate the dish, reheat the ribs in the braising liquid. (There should be just enough liquid to reach the bottom of the bones.) Gently swoosh the corn puree on the bottom of the plate and place the short rib on top. Place the relish on and around the plate, then garnish with a dollop of aioli on the short rib. Finish with micro greens or pluches of fresh herbs (parsley, tarragon, and basil).

            Pairing: An Oregon Pinot Noir

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