Here's my short ribs.
I braised the short ribs in my DO using a combination of white wine, red wine, beef stock an water as a braising liquid. I also added thyme to the pot. The ribs cooked at 375 for about 4 hours and pretty much was falling off the bone during plating.
Sauteed button mushrooms with thyme.
Sauteed spring onions.
Pan roasted carrot, parsnip (turned cut), turnips and beets in a beurre monte.
For the sauce I started with roasted beef ribs, marrow bones(coated in tomato paste), onion and carrot. Roasted until brown/black and added to a stock pot with celery, red wine and water. Simmered for 5 hours, strained and reduced to 1 1/2 cups which was my plating sauce. Took a heck of a long time to make and was worth it.
Got the turned cut idea from The French Laundry book. Alot of waste but great presentation. It's funny because alot of times "chefs" will say don't waste anything, but some of the preparations are the total opposite.
Good girl!
