Braised Beef Short Rib Go-To Dinner Party Menu

ON THE MENU:

Arugula, Tomato and Avocado Salad
Braised Beef Short Ribs with Portobello Mushroom Topped Mashed Potatoes
Meringue Ice Cream

Beef Short Rib Image

BLUEPRINT: This week’s Go To Dinner Party Menu is a delicious, get it started and then pop it in the oven,  braised short rib recipe courtesy of Chef Stuart Brown. You can make the meringue ice cream the day before. You can have all the components of the salad washed and ready to go – just leaving tossing – plating up to do before serving. You can make the braised short ribs earlier in the day and leave them to cook away. Don’t forget to use the Kitchen Moxie Worksheet to work out your timing. Make the mushrooms and mashed potatoes before your guests arrive. You can set the mushrooms aside and warm in the microwave prior to serving and keep the mashed potatoes warm over a bain marie. And … as always heat your plates or bowls before serving.

Grocery List:

  • Fruit: 1 orange
  • Produce: 2 tbs chopped shallots, 1 large onion, 2 stalks celery, 1 large carrot, 5 lb bag yukon gold potatoes, 8 oz sliced Portobello mushrooms, 7 oz baby arugula, 1 pint grape tomatoes, 3 ripe avocados
  • Fresh Herbs: bunch of basil, 3 sprigs fresh thyme, 1 sprig fresh rosemary
  • Meat & Fish: 8 beef short ribs
  • Dairy: 4 tbs salted butter, 1 pint heavy cream, 3 eggs, 3/4 cup whole milk, small hunk of parmigiano reggiano cheese
  • Frozen: n/a
  • Staples: 5 tbs olive oil, 2 tsp garlic puree, 4 cups chicken stock, 1/2 cup crushed tomatoes
  • Baking: 2 oz demerara sugar, 4 oz superfine sugar
  • Spices: salt, pepper
  • Other: 1 cup red wine, 1.5 oz French demi-glace, 1 loaf good wheat bread, 2 oz ground hazelnuts + 18 whole

 

Arugula, Tomato and Avocado Salad 

What you need: measuring cups/spoons, chef’s knife, cutting board, large mixing bowl, tongs, veggie peeler

Serves: 6

  • 7 oz baby arugula
  • 1 pint grape tomatoes
  • 3 ripe avocados
  • small hunk parmigiano reggiano
  • Kitchen Moxie vinaigrette
  • salt
  • pepper

Place the arugula and tomatoes in a bowl and toss with the Kitchen Moxie Vinaigrette. Slice the avocado in half, remove pit and using a spoon remove entire half. Place on a cutting board and cut into slices. Use the vegetable peeler to create parmesan shavings.

To Serve: Evenly divide the arugula and tomatoes onto six salad plates. Fan avocado slices over the top (a half for each) and place a few shaved pieces of the cheese on top. Drizzle a little more vinaigrette on top and serve immediately.

 

Braised Beef Short Ribs with Portobello Mushroom Topped Mashed Potatoes

What you need: measuring spoons/cups, medium sauté pan, large cast iron casserole dish with tight fitting lid, tongs, cutting board, chef’s knife, parting knife, large spoon , chef’s ring (or medium size can with top and bottom removed), large heavy bottomed pot, potato peeler, potato masher

Serves: 6

  • 8 beef short ribs
  • 1 large onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 large carrot (finely chopped)
  • 2 tsp garlic puree
  • 2 tbs chopped shallots (chopped)
  • 1 sprig rosemary (chopped)
  • 3 sprigs thyme (chopped)
  • 4 large basil leaves (chopped)
  • 1 cup red wine
  • 1.5 oz French demi-glace (usually available at specialty food stores or see link above)
  • 1/2 cup crushed tomatoes
  • 4 cups chicken stock
  • Juice of 1 large orange
  • 5 tbs olive oil
  • 5 lb bag yukon gold potatoes
  • 8 oz sliced portobello mushrooms
  • 4 tbs salted butter
  • 3/4 cup whole milk
  • salt & pepper to taste

For the short ribs: Preheat oven to 325˚F. Heat 1 tbs of olive oil in sauté pan. Add in the shallots and garlic and sauté till soft – being careful not to burn the garlic. Add the wine to deglaze the pan and reduce by half. Set aside. Heat 3 tbs of olive oil in a large cast iron casserole dish on the stovetop. Generously season the ribs with salt and pepper and brown on all sides. Remove ribs and drain the oil from the casserole dish. Add finely chopped onions, celery and carrots to the casserole dish. Stir to combine. Place the browned ribs on top. Pour the reduced wine, garlic and shallot mixture over the ribs and add the crushed tomatoes, juice of the orange, chicken stock, demi-glace, rosemary, thyme and basil. Cover the pot with the lid and place in the oven for about three hours or until the meat is cooked through and falling off the bone. Season with additional salt and pepper to taste.

For the potatoes and mushrooms: Place the sliced Portobello mushrooms in a sauté pan. Drizzle with 1 tbs olive oil and season with salt and pepper. Cook until tender. Remove and chop. Set aside. Fill a large pot with water and add 2 tbs of salt. Peel, rinse and quarter the potatoes. Cook until fork tender – about 20 minutes. Drain and return the pot back to the burner and shake the pot around a little to “dry out” the potatoes. Turn off the burner and add (4) 1 tbs pats of butter, about 3/4 of a cup warmed whole milk and lots of salt & pepper. Mash with a potato masher until smooth & creamy.

To Serve: Use a chef’s ring to mold the potatoes onto a heated plate. Top with the chopped sautéed mushrooms. Push down on the mushroom topped potato and remove ring. Place a beef short rip alongside the potatoes and spoon the cooking sauce over top. Serve immediately.

Meringue Ice Cream

This recipe was sent to me by my sister-in-law Nina. It’s a Sainsbury’s Cook Book recipe by Carole Handslip. She says it’s a never fail: sure to impress, perfect dinner party dessert. I agree. What could be better than something you can make ahead and just scoop and serve! 

What you need: measuring spoons/cups, stand-alone (hand held) mixer with whisk attachment, freezer-proof container with lid, 6 martini glasses, pastry bag with wide star tip attachment

Serves: 6

  • 3 oz wheat bread breadcrumbs (quickly pulse some wheat bread in the food processor – don’t over do it)
  • 2 oz demerara sugar
  • 2 oz hazelnuts (skinned and ground)
  • 3 egg whites
  • 4 oz superfine sugar
  • 3/4 pint heavy cream
  • 18 hazelnuts for decoration (optionai)

Preheat broiler to low. Combine the breadcrumbs, demerara sugar and skinned ground hazelnuts in a bowl. Place on a baking sheet and broil till golden brown – stirring occasionally.  Keep a keen eye here as they can quickly brown too much. Set aside to cool.

Using the stand-along mixer, whip the cream until peaks form. Place in fridge. If using the same bowl/whisk – clean and then whisk the egg whites until stiff. Slowly add in the superfine sugar till combined – creating a meringue.  Fold in two thirds of the whipped cream along with the breadcrumb hazelnut mixture into the meringue. Place in a freezer-proof container and freeze until solid (overnight works great!)

To Serve: Scoop the ice cream into martini glasses. Garnish with a few whole hazelnuts and top with a little dollop of the left over whipped cream. Yum!

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