Short Ribs Braised with Mushrooms, Pearl Onions and Bacon
“There is a lot of local beef available here in Colorado, but 7X delivers at a level that is head and shoulders above the rest,” says Flame’s Executive Chef, Jason Harrison.
2 Tbs. grapeseed oil, 2 Tbs. butter, 4 lb. short ribs, Salt and black pepper, 1 onion chopped, 1 carrot chopped, 1 stalk celery chopped, 4 big cloves garlic, 1 bottle red wine, 3 branches thyme, 4 stems parsley, 1 bay leaf
Season ribs with salt and pepper then heat a tablespoon each of the oil and butter then brown the ribs well on all sides. Remove the ribs, pour out and discard the fat, and wipe out the pan. Put the remaining oil and another tablespoon of butter in the pan, turn the heat to medium-high, and add the onion, carrot, celery, garlic, a large pinch of salt, and some pepper. Cook, stirring, until the onions are soft. Add the red wine, thyme, parsley stems, and bay leaf to the pot and bring to a boil; add the ribs, cover, and put in a 350 degree oven. Cook until the meat is very tender and falling from the bone, about 3 hours. When the ribs are done, remove them to a hotel pan. Strain the vegetables and liquid, pressing hard on the vegetables to extract all of their juices. Cover ribs with juice and let cool.
¼ lb. slab bacon, cut into 1x ¼” strips
½ lb. pearl onions
2 Tbs. butter
1 tsp. sugar
1 Tbs. olive oil
½ lb. small mushrooms peeled
Minced chives for garnish
Cook bacon until crispy, drain and reserve. Cook the mushrooms in olive oil with a little salt until they give up their juices and brown a little. Cook pearl onions with 1 Tbs. of butter, water to cover, a pinch of salt, and the sugar, until the water evaporates and the onions brown a little, reserve. Bring a portion of the juice to a boil and stir in the remaining butter; whisk until slightly thickened, then add the ribs and half the parsley. Heat the ribs through, adjust seasoning as necessary, then stir in the bacon, pearl onions, and mushrooms; cook another minute or two to reheat. Serve, garnished with chives.