Yvon Goetz of The Winery, Part 3
Photo by Kimberley Valenzuela
In the final part of our profile of Chef Yvon Goetz, our subject shares his recipe for braised short ribs.
THE WINERY'S ZINFANDEL BRAISED BONE-IN PRIME BEEF SHORT RIBS, CARROT PEARL COUSCOUS, ROASTED ASPARAGUS
For the short ribs:
4, 1 lb. Short Ribs, bone in
1 Bottle Rosenblum "Annette's Vineyard" Zinfandel
1 qt. Veal stock
2 tsp Vegetable oil
1 cup Flour
1 tb. Tomato paste
1 cup Carrots, peeled and diced
1/4 cup Leek, diced
1 cup Onion, peeled and diced
2 stalks Celery, diced
5 each Cloves of garlic, crushed
1 tsp Black peppercorn, crushed
1 bunch Fresh thyme
1 each Bay leaf
For the pearl couscous and garnish:
1 cup Pearl (Israeli) Couscous (can be found in well-stocked grocery stores or specialty food stores)
1/2 cup Onion, chopped
2 each Garlic cloves, chopped
1/2 cup White wine
1 cup Carrot juice
1 oz Butter
1 tsp Chives, chopped
Salt and pepper
20 each Green asparagus, blanched
• Short ribs
Debone the short ribs and save 4 bones. Wrap each short rib around one of the bone and tie with a piece of butcher string. Season well with salt and pepper and dust with flour shaking off the excess. In a medium size pot sear the short ribs in the vegetable oil until golden brown. Remove the ribs and set aside. Sauté the onion, carrot, celery and garlic in the remaining oil for about 4 minutes. Add the tomato paste and cook for 2 more minutes, pour the red wine over the vegetables and reduce by 2/3. Add the veal stock to the vegetables mixture, place the meat in the pot making sure the meat is covered with the stock and bring to a quick boil. Add the black peppercorn, bay leaf and fresh thyme sprig and cover with a lid or a sheet of foil. Cook for about 2 ½ hours or until very tender in a 300ºF oven.
When cooked remove the meat from the stock, strain the stock in a fine mesh strainer and reduce until right consistency (syrupy). Set aside.
• Pearl couscous
Heat 1 teaspoon olive oil in medium sauce pot over medium heat, sweat the finely chopped onions and garlic for 1 minute, and add the couscous stirring occasionally for 3 minutes. Add the carrot juice, salt and pepper and simmer until liquid is absorbed and couscous is still al dente, about 10 minutes. Remove from the heat and add the butter and chopped chives.
Peel the bottom part of the asparagus and quickly blanch in salted boiling water for 30 seconds. Cool down in iced water. Wrap 5 asparagus in the proscuitto slice, place on a baking tray, drizzle with a little olive oil, salt and pepper and bake in a 350ºF oven for 5 minutes.
Arrange the couscous onto the center of the plate, remove the string from the short rib and place on top. Pour some of the hot sauce over it making sure to cover the meat well. Lean the asparagus against the ribs and finish the presentation with a sprig of fresh thyme.
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