Recipe of the Month from Executive Chef Robert Helstrom
Barolo Braised Short ribs with Sage, Brown Butter Sweet Potatoes
For the Ribs
4ea whole beef short ribs cut 2 ½ inches thick
¼ C olive oil
1 C flour
2 ea onions, peeled and diced
4 ea medium carrots, peeled and diced
6 ea celery ribs, diced
3 ea garlic cloves
3 ea whole roma tomatoes (from a can)
¼ bun fresh thyme
2 C Barolo Wine
1 C Beef Broth
Kosher salt and freshly ground black pepper
Preheat the oven to 325 degrees. Season the ribs with salt and pepper and dust lightly with flour. Heat the oil in a large enameled cast iron pot. Brown the ribs 2 at a time on all sides. Transfer the browned ribs to a plate and repeat. Add the onions, carrots, celery and garlic the pot and reduce the heat to medium. Season the vegetables with salt and pepper. Stir the vegetables frequently allowing them to brown evenly. Return the ribs to the pot. Add the tomatoes, thyme, and enough wine and broth to just barely cover the meat. Cover the pot with a lid and transfer it to the oven.
Braise the meat for 2 ½ hours. Remove the lid and continue cooking until the ribs are tender. I use a roast fork to test the ribs for tenderness. Remove the pot from the oven and place the pot on a cooling rack. It is very important to allow the ribs to cool completely in the broth. Transfer the ribs to a plate with a slotted spoon. Skim some of the fat off the top of the braising liquid.
Place a food mill over a clean sauce pot. Pass the braising liquid through the mill. Taste the sauce and adjust it for seasoning. Place the ribs back into the sauce and reheat in the oven. Keep warm until the potatoes are ready.
For the Potatoes
1 ea large sweet potato, peeled and diced
3 ea large yellow creamer potatoes, peeled and diced
½ C heavy cream
3 oz sweet butter
8 ea fresh sage leaves chopped
Kosher salt and freshly ground white pepper
Place the potatoes in a large saucepan and add water to cover. Season with salt and bring to a boil. Reduce the heat and simmer until tender. Drain and transfer the potatoes to a food mill and place the food mill back on top of the saucepan. Pass the potatoes through the food mill. In a small sauce pan melt the butter over medium high heat until it begins to brown. Reduce the heat and add the sage leaves and then the cream. Stir the cream mixture into the potatoes and season with salt and pepper. Serve immediately.