{"id":50,"date":"2013-10-25T15:42:24","date_gmt":"2013-10-25T15:42:24","guid":{"rendered":"http:\/\/pain.www.paindavignon.com\/news\/?p=50"},"modified":"2016-10-20T17:48:07","modified_gmt":"2016-10-20T17:48:07","slug":"chef-matthew-tropeanos-braised-beef-short-rib-with-soft-parmesan-polenta-bright-lights-swiss-chard-sage-scented-beef-jus","status":"publish","type":"post","link":"https:\/\/www.paindavignon.com\/news\/2013\/10\/25\/chef-matthew-tropeanos-braised-beef-short-rib-with-soft-parmesan-polenta-bright-lights-swiss-chard-sage-scented-beef-jus\/","title":{"rendered":"Chef Matthew Tropeano\u2019s Braised Beef Short Rib with Soft Parmesan Polenta, Bright Lights Swiss Chard &amp; Sage Scented Beef Jus"},"content":{"rendered":"<h5><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-186 alignleft\" src=\"http:\/\/pain.www.paindavignon.com\/news\/wp-content\/uploads\/sites\/3\/2014\/06\/beef-braised-shortrib.jpg\" alt=\"Beef Braised Shortrib\" width=\"217\" height=\"162\" \/>Just in time for the weekend Chef Matthew has shared his Braised Beef Short Rib recipe. This is sure to wow your family &amp; friends!<\/h5>\n<h5>Here at Pain D\u2019Avignon Cafe the Short Ribs are served over Soft Parmesan Polenta, Bright Lights Swiss Chard &amp; Sage Scented Beef Jus.<\/h5>\n<p>Braised Beef Short Rib with Soft Parmesan Polenta, Bright Lights Swiss Chard &amp; Sage Scented Beef Jus<\/p>\n<p>Serves 4-6<\/p>\n<p>FOR THE RIBS:<\/p>\n<ul>\n<li>3 lbs boneless beef short ribs<\/li>\n<li>1 large Spanish onion, medium dice<\/li>\n<li>1 large carrot, medium dice<\/li>\n<li>2 celery ribs, medium dice<\/li>\n<li>4 sprigs thyme<\/li>\n<li>6 leaves sage<\/li>\n<li>1 tbsp whole black peppercorns<\/li>\n<li>1 750ml bottle red wine (cabernet, merlot, Bordeaux style)<\/li>\n<li>1 qt. beef stock or good chicken stock<\/li>\n<\/ul>\n<ol>\n<li>In a heavy bottomed skillet, heat up some olive oil and start to sear the short ribs over medium high heat. Rotate ribs so that all sides get nicely caramelized.<\/li>\n<li>Remove ribs from skillet and place them in a container. Add the onions, carrots and celery to the skillet and saut\u00e9 until you get a nice even caramelized color.<\/li>\n<li>Add the entire bottle of red wine and reduce by 1\/3. Once reduced pour wine &amp; veg over the short ribs.<\/li>\n<li>Place the herbs and peppercorn in cheese cloth and tie it to make a bouquet garni. Add it to the short rib mixture.<\/li>\n<li>Cover the mix with the 1 qt. of stock and refrigerate overnight.<\/li>\n<li>The next day transfer ribs with the stock &amp; vegetables to an oven proof pot. Bring to a simmer on top of the stove and then place in a 350 degree oven for 2 \u00bd to 3 hours until the ribs are tender.<\/li>\n<li>You can discard the herbs and vegetables and strain and reduce the liquid for a beautiful Sage Scented Beef Jus. (If you want to preserve the ribs, pour the reduced liquid over the ribs and refrigerate. They will be good for up to 2 weeks and be more flavorful)<\/li>\n<\/ol>\n<p>FOR THE POLENTA:<\/p>\n<ul>\n<li>1 cup white coarse polenta<\/li>\n<li>1 cup good chicken stock<\/li>\n<li>2 cups whole milk<\/li>\n<li>Salt and pepper<\/li>\n<li>1 cup grated parmesan cheese<\/li>\n<li>2 tbsp butter (preferably French)<\/li>\n<\/ul>\n<ol>\n<li>Bring the stock and milk to a boil. Season with salt and pepper. Slowly whisk in the polenta and stir on low-medium heat for about 25-30 minutes.<\/li>\n<li>Finish the polenta, off the heat by adding the parmesan cheese and butter. Keep warm for the ribs.<\/li>\n<\/ol>\n<p>FOR THE SWISS CHARD:<\/p>\n<ul>\n<li>1 bunch Swiss chard<\/li>\n<li>2 tbsp whole butter<\/li>\n<\/ul>\n<ol>\n<li>Melt the butter in a saut\u00e9 pan until it browns slightly (this will give a great subtle flavor),<\/li>\n<li>Add the Swiss chard and stir while cooking for about 10 minutes until tender.<\/li>\n<\/ol>\n<p>This is a make ahead braised dish that develops better flavor with time!<\/p>\n<p>Bon Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Just in time for the weekend Chef Matthew has shared his Braised Beef Short Rib recipe. This is sure to wow your family &amp; friends! Here at Pain D\u2019Avignon Cafe the Short Ribs are served over Soft Parmesan Polenta, Bright Lights Swiss Chard &amp; Sage Scented Beef Jus. Braised Beef Short Rib with Soft Parmesan [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":32,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/posts\/50"}],"collection":[{"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/comments?post=50"}],"version-history":[{"count":1,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":52,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/posts\/50\/revisions\/52"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/media\/32"}],"wp:attachment":[{"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/media?parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/categories?post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paindavignon.com\/news\/wp-json\/wp\/v2\/tags?post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}