Last week we published our interview with Andrew Balick, the chef at the relatively new Pied a Terre at the Cadet Hotel. In parts one and two, Balick talked about his menu, how he came to Pied a Terre after six years at Azul, and how he began cooking professionally.
Today we bring you Balick's recipe for braised short rib with potato purée and grilled ramps and tomato salad. Don't be intimidated by the long list of ingredients and their weight. The dish is perfectly doable at home. Enjoy.
Red Wine Braised Short Ribs with Crème Fraiche Potato Purée, Cipollini Onions, Grilled Ramp & Tomato Salad
16 oz boneless shortrib
6 oz mirepoix, chopped
4 cups red wine
4 cups chicken stock
4 cloves garlic rough chopped
2 sprigs rosemary
6 sprigs thyme
16 oz whole canned San Marzano tomatoes
1 lb russet potato
2 oz butter room temperature
¼ cup heavy cream
4 tbsp crème fraiche
2 cipollini onions, roasted until soft
1 heirloom tomato, chopped
2 oz grilled ramps chopped (when available)
2 oz extra virgin olive oil
½ oz fresh lemon juice
½ oz balsamic vinegar
Salt and pepper taste
Preheat oven to 325F
Heat a heavy bottomed sauté pan over high heat. Season short rib liberally with salt and pepper. Sear the beef on all sides until golden brown, and remove from pan.
In the same pan add garlic, herbs, and mirepoix. Sauté together for 2 minutes, deglaze with the red wine, and then add the chicken stock and San Marzano tomatoes.
Transfer the mixture to a deep pan and submerge the seared short rib in the braising liquid. Cover with aluminum foil and place in the oven to braise for roughly 3 hours.
After 2 ½ hours have passed, place the potato in a pot of water and cook until tender.
Once the potato is tender strain off the water and pass the potato through a food mill.
Warm the cream, and add it to the potatoes along with the crème fraiche and butter.
Fold gently until a smooth consistency is achieved, season with salt.
Remove the short rib from the braise and strain the braising liquid. Place 4 oz of the liquid and cipollini onions in a sauté pan and reduce by half.
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In a small bowl mix the ramps, heirloom tomato, olive oil, lemon juice and balsamic vinegar.
Place the crème fraiche potatoes on the plate. Top with the braised short rib. Spoon the braising liquid over the top and garnish with the ramp and tomato salad.