Shredded Ribs w/ Arugula Salad, made with a Lynfred Vin de City Red!
Not too much to say about this salad except that it was pretty delicious…also more classic flavors than the beet salad made earlier this month. We shredded a couple of the ribs and just ate the rest the normal way and it was a great complement to the salad.
Also don’t forget that all the goodness you cooked the ribs in can also be eaten!
[up next: Maytag Stuffed Figs w/Greens and a Port Vinaigrette]
Listening to: Siren Song of the Counter Culture by Rise Against
Shredded Ribs w/ Arugula Salad
Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
Ingredients
Rub:
2 C. all-purpose flour
1 T. paprika
1 t. salt
1 t. black pepper
3 pounds beef short ribs, cut into thirds 3 to 4 tablespoons unsalted butter
1/2 C. smoked bacon, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms (mix and match varieties for more flavor)
1 C. celery, diced
1/2 C. carrots, diced
1/2 bottle red wine
4 C. beef stock, or to cover
6 C. arugula, washed and gently patted dry
1 small red onion, sliced thin
1/4 C. fresh lemon juice, plus 1 t. lemon zest
3 T. extra virgin olive oil
1 T. honey mustard
1/4 C. shaved Parmesan cheese
Preheat oven to 350 to 375 degrees. Combine flour, paprika, and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.
In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, sauté the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and sauté until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust your seasonings. Once the meat falls off the bone, remove from the liquid and allow to cool. Then, shred the meat with 2 forks, working in opposite directions as to pull the meat apart. Set aside.
Whisk together the lemon juice and honey mustard. Slowly drizzle in the olive oil, and season to taste with salt and pepper.
To compose the salad, toss together the arugula and red onion slices; arrange onto a platter. Follow with the shredded rib meat. Finish with your honey mustard vinaigrette, and a sprinkling of the shaved Parmesan. Serves 4.
