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Ingredients

  • 3-4 short rib blocks

  • 4 bay leaves

  • 4 rosemary sprigs

  • 1 bunch thyme leaves

  • 8 carrots, chopped

  • 8 celery, chopped

  • 4 onion, chopped

  • ¼ C tomato paste

  • 1 btl cabernet sauvignon

  • 4 C port

  • 4 qt veal stock

  • 2 garlic heads, sliced in half

  • ½ C evoo

  • 3 C onion, diced

  • 1 ½ C carrot, diced

  • 1 ½ C celery, diced

  • 2C red pepper tomato sauce       

  • 2C rough chop fresh fennel bulb

Equipment Used

  • Blodgett Hydrovection Oven

  • Jade Range

  • Cambro Food Storage

  • Victorinox Cutlery

  • American Metalcraft - Cast Iron Pan, China Cap and Carbon Steel Pan

  • Generously season short rib block in a Cambro Food Storage. I prefer the Cam-Wear polycarbonate, they are clear, and easy to see from across the kitchen. They bring a level or order and neatness to your station. For this recipe I will likely use 4-5 6 quart rounds.

  • Add your ribs, season as you will, splash a bit of EVOO, and a tablespoon of tomato paste, close it shake it let sit for an hour.

  • Prepare your mirepoix and store in Cambro’s to the side.

  • Set your Blodgett to Hydro mode. Moderate heat 240 degrees, and a bit of moisture, program to cook for 3 -1/2 hours, pre-heat, and back to the ribs.

  • Grab an AMC cast iron skillet, just as big as you need for the 3-4 ribs.

  • Turn your Jade range on and place your cast iron on the burner, high heat, walk away.

  • Let it get rip roaring hot and sear all sides of the ribs. Turn off heat, and set aside.

  • Caramelize your mirepoix, plus herbs using an AMC carbon steel pan.

  • Deglaze with the wine and port, Set aside.

  • Meanwhile, caramelize mirepoix plus herbs. Add tomato paste and cook for 3 mins.

  • Deglaze with red wine and port.

  • Place short rib blocks over mirepoix mixture and add veal stock and garlic.

  • Braise in Blodgett for 3-1/2 hours.

  • Remove ribs from braising liquid and let cool before shredding.

  • Strain braising liquid through an AMC china cap.

  • Skim excess fat.

  • Sauté remaining diced onion, carrot and celery in a pot with evoo.

  • Add braising liquid and red pepper tomato sauce.

  • Simmer on low for 30 mins, serve immediately over fresh pappardelle.