Aspen Ridge Natural Beef

Braised Aspen Ridge Short Ribs

Recipes

Nutrition Profile

Calories: 1,137.9, Total Fat: 36.2g, Cholesterol: 167.8mg, Sodium: 1,743.6mg, Potassium: 2,769.7mg, Total Carbohydrate: 118.0g, Protein:87.2g

Ingredients

  • 4 Aspen Ridge bone-in short ribs
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, chopped
  • 1 Tablespoon tomato paste
  • 1 cup dry red wine
  • 2 quarts reduced beef stock or demi-glace
  • 1 bay leaf

Farotto:

  • 1 lb. farro, simmer in boiling, salted water about 30-40 minutes until tender, drain, reserve
  • 1 acorn squash, peeled, seeded, diced, tossed with oil, salt, pepper, and roasted at 350 F until caramelized and tender, about 20-25 minutes
  • 1 bunch Tuscan Kale, washed, stemmed, and cut into 2-inch wide pieces
  • 1 leek, washed, split lengthwise, chopped
  • 1 celery root, peeled, 1/4-inch dice
  • 1/2 bunch flat leaf parsley
  • 2 cups chicken stock
  • 2 Tablespoons unsalted butter
  • 1/4-3/4 cup grated Parmesan cheese
  • 1 Tablespoon extra virgin olive oil

 

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Directions

  1. Preheat oven to 400 F. Season short ribs with salt and pepper, and brown well in a heavy casserole with 4 ounces of oil.
  2. As meat is browning, add vegetables and garlic into the pan and brown lightly.
  3. Add tomato paste and red wine, then reduce by half and add reduced beef stock or demi-glace and bay leaf.
  4. Cover and put in oven.
  5. After 15 minutes, reduce heat to 325 F and cook for approximately 1 ½ hours or until meat is very tender and starting to pull away from the bone.
  6. Over high heat in a large sauté pan or casserole, put a tablespoon of oil and sauté chopped kale for 2 minutes.
  7. Add farro, leeks, celery root, and stock into pan and bring to a rapid simmer, stirring constantly with a wooden spoon. 
  8. When the liquid is close to being cooked away, but faro is still wet, add in acorn squash, butter, olive oil, parsley, and grated cheese to taste.
  9. Season with salt and pepper. 
  10. Arrange farotto on plates along with short ribs.
  11. Strain vegetables from the braising liquid, season with salt and pepper if needed, and pass separately.              

Recipe developed by Chef Rick Laakkonen