Blood Orange Braised Short Ribs with Roasted Beets
In a large container, combine six bone-in short ribs, two onions cut into sixths, two sliced leeks, two sliced carrots, one halved head of garlic, and a bottle of Chandon Cabernet Sauvignon. Marinate at least overnight, ideally for 24 hours. Remove ribs from liquid and lightly season on all sides with salt and pepper. Strain vegetables from wine and preserve the broth. In a large cast iron skillet, heat 3T olive oil to its smoking point and add ribs, caramelizing on all sides.
Next, place ribs in a high-walled roasting pan. Meanwhile, in the same skillet used to caramelize ribs, add vegetables, sweat until translucent, and add remaining wine from marinade. Reduce by approximately 75%. Add in ten cups of veal stock or quality chicken stock and simmer for 15 minutes. Pour mixture over short ribs and add ½ bunch of thyme and three cups of blood orange juice. Place ten blood orange slices atop ribs, cover pan with parchment and then with foil, and bake at 350 degrees Fahrenheit for 2.5 hours, or until ribs are tender. Strain liquid through fine mesh, discard vegetables, and reduce liquid to sauce consistency. Pour reduced sauce over ribs as glaze.
Preheat oven to 400 degrees Fahrenheit and place ten each baby Chioggia, Golden and Red beets in a sided roasting pan. Add ½ cup sherry vinegar, ¼ cup olive oil and 3T salt, and toss all ingredients. Wrap contents with foil and bake for 45 minutes, or until tender. (Beets are ready when you can easily slide in a skewer.) Gently peel beets while warm, and cut into quarters.
With five segmented blood oranges, a handful of pea shoots, and 2T pink peppercorns (simmer ½ cup of Chandon Cabernet Sauvignon with 2T sugar, and cook peppercorns for five minutes; drain and discard liquid).
Place warm beets along one side of a large platter, next to short ribs covered with reduction. Scatter with garnish ingredients, serve and enjoy!
Serves 4 to 6
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