Good Day Cafe: Braised Short Ribs - New York News

Good Day Cafe: Braised Short Ribs

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Triomphe in the heart of Midtown Manhattan specializes in seasonal French-American cuisine. Chef Jason Tilmann share's his recipe for braised short ribs. Tilmann is known for hand-picking only the freshest ingredients.

Triomphe is in the Iroquis Hotel on 49W 44th St.

BRAISED SHORT RIBS RECIPE

Braised short ribs
2pc" 2inch by 4inch" boneless short ribs
1 cup salt
To taste black pepper
To taste cayenne pepper
To taste paprika
To taste chili powder
4 ribs celery rough chopped
2 small carrots pealed and rough chopped
1 large onion pealed and rough chopped
2pc garlic pealed and rough chopped
½ 8oz can tomato paste
1 pint red wine
½ pint veal or beef broth
1qt chicken stock
¼ bunch fresh thyme about 2tsp
¼ bunch fresh rosemary about 2tsp
¼ bunch fresh parsley about 2tsp

Method
Pre heat oven to 325, mix the salt, cayenne, paprika, black pepper and chili powder, sprinkle generously over the ribs. In a heavy bottom rondo or Dutch oven pan on medium low heat add a little oil; sear the ribs on all four sides or till golden brown. Pull out and set aside. In the same pan add all the vegetables and cook till golden brown about 10 minutes, then add the garlic and continue to cook 5 more minutes. Then add the tomato paste, and incorporate. Now add the red wine and cook 5 more minutes, then add both stocks, herbs and bring to a boil. Place the seared ribs back in the pan and put the lid on and cook in the oven until fork tender about 2 hours. Separate the ribs from the liquid and strain, and use for sauce or gravy. Serve with Mashed potatoes and creamed Brussels' sprouts.

Serves 4

Creamed Brussels sprouts
2 pint Brussels sprouts cleaned and cut in quarters
1 gallon salted water boiling
1 gallon salted ice water
½ cup heavy cream
1tsp chopped garlic
2TBS butter
¼ cup graded parmigiano-reggiano cheese
Salt & pepper to taste

Chopped parsley to taste
Method
Place cleaned sprouts in boiling water for about 5 minutes or until tender, pull out and put directly in ice water, strain and set aside. Pre heat medium sized sauté pan, add a drizzle of olive oil, add garlic and cook 15 seconds then add your sprouts and cook 2 minutes, then add heavy cream, butter and half of the cheese, and cook until thickens about 3minutes, season with salt and pepper. Place in serving bowl and sprinkle with remaining cheese and Chopped parsley and serve.
Serves 4

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