Braised Beef


Bistro V’s Jeremy Downey demos braised short ribs. 

By Jan Walsh    

Photography by Beau Gustafson

 

I often dine at Bistro V for the fish of the day. It is consistently marvelous. Grouper, snapper, and any Gulf seafood in the hands of executive chef Jeremy Downey, native of Bayou La Batre, never disappoints. Yet, with this month’s dish we discover that Downey’s culinary talents are wider than the sea. His braised short ribs are also a favorite of many at Bistro V. Bistro V is co-owned by Downey and his partner, Emily Tuttle Shell, who serves as general manager. 

Ingredients:
4 8–10-ounce beef short ribs (fat trimmed)
4 carrots, chopped
4 celery stalks, chopped
2 large onions, chopped
1 bottle red wine, Cotes du Rhone suggested
32 ounces beef stock
5 large potatoes
block of Pecorino cheese, grated
heavy cream
1 large onion, julienned
4 cups spinach
¼ cup white wine

 

Procedure: 

Add enough blended oil to a sauté pan to coat. Sauté carrots, celery, and onion with salt and pepper on medium heat for five minutes. Deglaze pan with red wine and set aside. Heat blended oil on high heat in a cast iron skillet. While skillet is heating, season each short rib with a generous amount of salt and pepper. Sear short ribs on all sides until a good crust is formed. Place short ribs in a roasting pan. Deglaze skillet with red wine and pour over ribs. Top short ribs with sautéed vegetables. Pour enough beef stock into roasting pan to cover short ribs. If needed, add more red wine to cover ribs. Cover roasting pan with foil and bake at 350 degrees for two and a half hours.

Peel and cut potatoes with a mandolin or very thinly with a knife. Slices should be 1/8 of an inch. Layer potatoes in buttered casserole pan with Pecorino cheese, salt, and pepper with heavy cream to coat for each layer. Add extra Pecorino to cover top layer. Cover pan with foil and bake at 350 degrees for one hour. When ribs are done, pour strained braising liquid into saucepan and cook over medium-high heat until reduced by half.

Just before plating dish, sauté the onions in oil until caramelized. Deglaze pan with white wine and add spinach and salt and pepper. Sauté until spinach is wilted. Cut gratin into four servings and place on dishes. Add sautéed spinach next to gratin. Place short rib over spinach and gratin and ladle braising liquid reduction over the rib.•

View video demo of this dish here.  Try it in the restaurant, then try it at home!

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