City Palate

The Entertaining Issue - November December 2017

Braised Short Ribs, Roasted Squash, Barley Risotto
Braised_Short_Ribs,_Roasted_Squash,_Barley_Risotto

September October 2017

from Mike Scarcelli, Plowshare Artisan Diner

Braised Short Ribs:

These are best braised overnight.

3 lbs. beef short ribs

2 carrots

3 onions

1 celery stalk

canola oil

1 litre red wine

fresh herbs (thyme, rosemary, sage)

2 bay leaves

water to cover short ribs

salt and pepper to taste

Roasted Winter Squash:

1 acorn squash

1 butternut squash

1 kabocha squash

Barley Risotto:

2 litres beef stock

100 g. pearl barley

1/2 lb. butter

Short Ribs:

Preheat the oven to 250°F. Cut the carrots, onions and celery into large dice and place in a roasting pan. Lightly salt and pepper the short ribs. Put a little bit of oil into a cast-iron pan on medium heat and let it get hot. Once hot, sear all sides of the short ribs, about 2 minutes each side. Once seared, place the ribs in the roasting pan on top of the vegetables. Use a bit of the red wine to deglaze the pan and add to the roasting pan. Take a couple sprigs of rosemary, thyme, and sage and place in the roasting pan. Add the rest of the wine and add water to cover half of the ribs. Place in the oven for 12-15 hours – best to do overnight. Once the ribs come out of the oven remove the short ribs and let them cool. Strain the jus and reduce it by half. Put the short ribs back in the jus to keep warm until you serve. Serves 6.

Roasted Squash:

Preheat oven to 375°F. Peel the squash and take the seeds out. Once cleaned, cut them all into medium dice. Drizzle with vegetable oil, season with salt and pepper and put in a baking pan. Roast for 30-45 minutes.

Barley Risotto:

In a pot bring the beef stock to a boil. When the beef stock is at a full boil, add the barley and let cook. Check every 15 minutes to give it a stir. If the barley starts to look dry, you may need to add extra beef stock while it cooks. Should take about 25-30 minutes to cook. Cut the butter into small dice and slowly add it to the barley.


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