Yield: 6 servings
Ingredients:
Braised Ribs:
- 4 x 12-ounce (340 g) bone-in beef short ribs, Frenched
- 2 tablespoons (30 ml) olive oil
- 2 medium onions, chopped
- 2 plum tomatoes, grated
- 2 cloves garlic, chopped
- 2 tablespoons (30 ml) smoked paprika
- ¼ teaspoon (1.25 ml) ground cinnamon
- Salt and pepper
- 1 bay leaf
- 3 cups (710 ml) dry sherry
- 1 cup (240 ml) demi-glace
- 1 sprig fresh thyme
Charred Leeks:
- 4 large leeks
- Olive oil, for brushing on the leeks
- Soft or melted butter, for roasting
- Salt and pepper
Romesco Sauce:
- 3 Roma tomatoes, halved, tossed with olive oil
- 6 cloves garlic, peeled
- 2 red chilies, whole, stems removed
- 3 tablespoons (45 ml) hazelnuts, toasted
- 3 tablespoons (45 ml) almonds, toasted
- 2 red bell peppers, tossed with olive oil
- 2 teaspoons (10 ml) lemon zest
- 4 tablespoons (60 ml) red wine vinegar
- 1/3 cup (80 ml) olive oil + more for drizzling
- 1 teaspoon (5 ml) fennel seed, toasted, ground
- 1 teaspoon (5 ml) honey
- 6 inch piece of baguette, torn and toasted (about 2 cups/470 ml, loosely packed)
- Salt and pepper
To serve:
- 4 tablespoons (60 mL) cold butter, cubed
- Braised Ribs
- Charred Leeks
- Romesco Sauce
Method:
For the Braised Ribs:
Preheat oven to 300 F (150 C).
Heat olive oil in a heavy cast iron skillet over medium high heat. Season the short ribs with salt and pepper and sear them until evenly browned. Remove and set them aside. Reserve the pan over heat.
Add the onions, plum tomatoes, and garlic to the hot skillet, and fry them in the oil for 1-2 minutes, until starting to soften.
Add the smoked paprika and cinnamon and fry for one minute, until fragrant. Deglaze with the sherry, make sure to scrape up all the brown bits. Add the thyme, bay leaf, demi-glace, and the seared short ribs.
Bring to a simmer, then cover loosely and transfer to the oven. Braise in the oven for 3 hours, until fork tender.
For the Romesco Sauce:
Preheat a grill or grill pan to medium-high or 375 F (190 C).
Place the tomatoes on the grill, skin side down, and char until the skin begins to separate from the tomato. Remove from the grill and slip off the skins.
Place peppers on the grill to char, turning from time to time, until evenly charred. Transfer to a bowl, cover, and sweat for 5 minutes. Remove the skin and seeds by scraping the pepper, do not use water to rinse.
In a dry skillet over high heat, blister the garlic and chilies for 1 minute, until toasting and starting to soften (not burnt).
In a food processor, combine the charred tomatoes, garlic, chilies, hazelnuts, almonds, charred peppers, and lemon zest. Blend until smooth.
Add the red wine vinegar, olive oil, fennel, honey, and toasted baguette. Season with salt and pepper and blend until smooth.
For the Charred Leeks:
Cut a 9 inch (23 cm) section of the leeks, from light green to dark green. Peel off the first 2-3 outer layers until there is no dirt.
Preheat a grill or grill pan to high heat. Preheat oven to 350 F (175 C), prepare a baking sheet with oil or parchment.
Brush leeks with olive oil and grill until nicely charred.
Chop leeks into 1 inch (2.5 cm) pieces. Transfer the short cylinders to a prepared baking sheet, cut side up. Brush the tops with butter and season with salt and pepper. Roast for 4-5 minutes, until cooked through.
To Serve:
Remove the cooked rib from the braising liquid and keep warm. Strain, de-fat, and reduce the braising liquid to a sauce. Remove from heat and swirl in the butter, in stages, to finish the sauce.
Spread a rustic circle of Romesco Sauce on the left side of a white plate. Top with 3 pieces of Charred Leek, cut side up. To the right, place a portion of the Braised Short Rib, leaned on its side, with the bone to the right. Top with a few spoonfuls of finished sauce.
