meal with his wine. This braised beef short rib recipe is a winner at
their catered events and at his home dinner table.
Braised Beef Short Rib au Thyme Jus
the marinade in a deep dish. Place the ribs in the marinade, making
sure they are fully submerged in the liquid, cover and let sit in fridge
the oven to 300 degrees. In a heavy braising pan combine all the
ingredients, including the grilled short ribs. Make sure the ribs are
submerged in the braising liquid and cover tightly with aluminum foil.
Cook for 6 hours. Let the ribs cool down over night in the refrigerator
in the braising liquid. Next day, remove the ribs carefully from the
braising liquid. Reserve the braising liquid for the thyme jus.
a heavy bottom sauce pan combine all the ingredients except the thyme.
Bring to a boil and then turn down and simmer to until liquid is thick
enough to coat the back of the spoon. Remove from heat. Steep in fresh
thyme, mixing slowly for a few minutes. Season with salt and pepper.
Strain through a mesh strainer and reserve hot.
the short rib and thyme jus in a medium saute pan over medium heat.
Cook until the ribs are slightly glazed, turning every few minutes
until the ribs are heated through. Serve over a parsnip puree (recipe
below), plating the puree in the middle of the plate. Top with glazed
short rib and drizzle remaining sauce around the plate. Garnish with a
sprig of fresh thyme and candied orange peel.