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Pastrami-Braised Short Ribs With Broken Truffle Vinaigrette & Parsnip Purée

Pastrami-Braised Short Ribs With Broken Truffle Vinaigrette & Parsnip Purée

Serves 8 to 10

    Short Ribs

    • 6 pounds Certified Piedmontese boneless beef short ribs
    • 3 tablespoons black pepper
    • 3 tablespoons coriander
    • 3 tablespoons toasted fennel
    • 3 dried bay leaves
    • 6 juniper berries
    • 4 tablespoons salt

    Grind spices and generously rub into short ribs. Refrigerate for 12 hours to cure. Do not rinse after. Smoke at 180°F for 4 hours.

    • 3 tablespoons canola oil or soybean oil
    • 3 yellow onions,chopped
    • 3 carrots, chopped
    • ½ bottle Sherry wine
    • Beef stock, enough to cover
    • 2 oranges, juiced and zested
    • 2 tablespoons black peppercorns
    • ½ bunch thyme
    • 1 head garlic, halved

    Preheat oven to 325°F.

    Heat oil in a Dutch oven to medium heat. Sear smoked short ribs until they are a deep golden brown on all sides. When ribs are completely seared, remove and set aside. Sweat onions and carrots in the fat that remains from searing the ribs. Get a slight bit of color on the vegetables, but not completely caramelized. Deglaze with sherry and reduce by about half, or until alcohol is cooked out. Return ribs to the Dutch oven. Add orange juice and zest, peppercorns, thyme, and garlic. Cover with stock. Cover the dish with a lid or aluminum foil and braise in the oven until tender, but not falling apart, about 2 to 3 hours depending on your oven. If unsure, insert a paring knife into ribs: If it goes in easily, they are ready.

      Potato-Parsnip Purée

      • 2 parsnips, peeled and diced
      • 4 Yukon gold potatoes, peeled and diced
      • 1 quart cream
      • 3 tablespoons butter
      • Salt and pepper, to taste

      To a stock pot, add cream and season with salt and pepper. Add parsnips and potatoes and simmer until tender. Do not boil! Purée the mixture, then whisk in butter. Season with salt and pepper.

        Broken Truffle Vinaigrette

        • 2 shallots, minced
        • 2 small black truffles, minced
        • 1 tablespoon chopped parsley
        • 1 tablespoon truffle juice
        • ¼ cup truffle oil
        • 1 cup soybean oil
        • Sherry vinegar, to taste

        Combine all ingredients.

          Herb Gremolata

          • 3 tablespoons parsley
          • 2 tablespoons chives
          • 1 tablespoon basil
          • 1 teaspoon chervil
          • 1½ tablespoons tarragon
          • 3 teaspoons capers
          • 1 garlic clove
          • Zest of half a lemon
          • Olive oil, enough to cover
          • Salt and pepper, to taste

          Finely chop all of the ingredients and mix together. Season with salt and pepper, and cover with olive oil.

          Serve the short ribs over the Potato-Parsnip Purée and drizzle with the Broken Truffle Vinaigrette and Herb Gremolata.