Braised Shortribs With Roasted Ribsteak And Horseradish-Dressed Frissee Salad

Recipe Ingredients

2		Beef shortribs - (2" high, 6 oz ea)
		For The Marinade
2 oz	56g	Soy sauce
3 oz	85g	Dark beer
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Red wine vinegar
1		Ginger, 1/4"
		Zest of one lemon
4		Garlic cloves
		To Braise
1 oz	28g	Olive oil
3 cups	711ml	Veal stock
		Crème Fraiche With Horseradish
3 oz	85g	Horseradish - peeled, sliced
4 tablespoons	60ml	Crème fraiche
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Lemon juice
1 1/2 cups	355ml	Frissee salad - washed, and
		Soaked in ice water
		For The Rib Steak
6 oz	170g	Boneless ribsteak - all fat removed,
		Trimmed into rectangular shape
1 oz	28g	Olive oil
		For The Root Vegetables
1/4 cup	27g / 1oz	Large-diced carrots
1/4 cup	36g / 1.3oz	Large-diced turnips
1/4 cup	36g / 1.3oz	Large-diced zucchini
2 sections		Thyme
1		Garlic clove - crushed
3 tablespoons	45ml	Olive oil

Recipe Instructions

Combine all ingredients and marinate the shortribs for 24 hours, turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce olive oil on the 3 sides without the bone.

Transfer the shortribs and marinade to a suitable size baking dish and add the veal stock to cover the meat. Cover with aluminum foil and bake in a 325 degree oven for 3 to 3 1/2 hours or until the meat is tender. Remove the meat from the liquid and strain the sauce, discarding the solids. Reduce the liquid by one third until thickened to a sauce consistency. Hold warm.

Crème fraiche with horseradish: Pulse the horseradish in a bar blender and add the crème fraiche. Let steep overnight. The next day, pass through a chinois, season with salt and pepper. Discard solids. In a small mixing bowl, combine the crème fraiche with a few drops of the lemon juice. Add the frissee and mix well, season with salt and pepper.

For the Ribsteak: Season the steak with salt and pepper. Sear in a hot saute pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle. Transfer to a wire rack to rest the meat.

For the Root Vegetables: Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last. Add the thyme and garlic and cook until the vegetables are lightly caramelized. Remove garlic and thyme and hold warm.

Assembly: Slice the ribsteak into fourteen open slices, seven for each plate. Put one shortrib on each plate, discarding any excess fat. Divide the frissee salad between the two plates, and place between the two meats. Sprinkle the root vegetables over the ribs. Sauce both plates using the reduced braising liquid.

This recipe yields 2 servings.

Source:
CHEF DU JOUR - (Show # DJ-9556) - from the TV FOOD NETWORK

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