Wednesday, August 5, 2015

Braised Short Ribs and Beets

0 comments
Short ribs. Photo: Aki Kamozawa
Short ribs. Photo: Aki Kamozawa

From Aki Kamozawa and H. Alexander Talbot

8 serving(s)

10 tablespoons dark miso

1/2 cup prepared horseradish

1 cup red wine

6 large beets, washed and stems removed

4 pounds bone-in short ribs, cut into 8 pieces

1/2 bunch fresh cilantro leaves

1 lemon

1. Put the dark miso, prepared horseradish, and red wine into a large bowl. Use a whisk to stir the marinade mixture together. Add the beets and short ribs to the bowl and evenly coat them with the marinade. Cover and refrigerate overnight.

2. Remove the bowl of beets and short ribs from the refrigerator. Transfer to a pressure cooker, being sure to include all of the marinade. Cook for 45 minutes at high pressure. Let the pressure dissipate naturally. Remove the beets and short ribs from the pressure cooker.

3. When they are cool enough to handle, use paper towels to rub off the beet skins. Remove and discard the bones and connective tissue from the underside of the short ribs. Put the short ribs in a clean container and strain the sauce over them. Let them cool to room temperature, cover and refrigerate until you are ready to finish the dish, up to 2 days.

4. To serve: Put the beets and short ribs into a large sauté pan with the sauce. Set the pan over medium low heat and baste the beets and meat until the sauce thickens and everything is glazed. Put the short ribs and beets onto a cutting board. Cut each beet into 8 pieces and each short rib into 4 slices. Arrange slices of beets and short ribs in 8 bowls. Top the beets and short ribs with fresh cilantro leaves and spoon sauce over the top. Zest the lemon over each bowl.

 


 

Note: For a fun twist to intensify the flavor of the beets, and add a textural contrast, put the beets in a dehydrator and dehydrate for 10-12 hours. (Or put them in an oven on low heat (170 degrees) overnight. When the beets are wrinkled and the exterior is dry to the touch, transfer them to a zip-top bag and refrigerate. The beets will steam and the exterior will soften. Proceed with step 4.

Per serving: 457 calories, 53 grams protein, 16 grams carbohydrates, 9 grams sugar, 17 grams fat, 155 milligrams cholesterol, 1,009 milligrams sodium, 3 grams dietary fiber.

Tagged as: | Main dish; Side dish

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
Latest Videos:
Also on Philly.com
letter icon Newsletter