Juniper-Crusted Grass-Fed Beef Short-ribs, Cabernet-Birch Syrup Demi-glace , Toasted Pine Nuts & Huckleberries

Serves 4

  • 3.25 pounds  Grass-fed beef short ribs (4 pieces cut 1.5” thick)
  • 2 Tablespoons Canola oil
  • to taste salt and pepper
  • 1/2 each onion, diced
  • 1 each medium carrot, peeled and diced
  • 1 each celery stalk, peeled and diced
  • 18 ea juniper berries, crushed
  • 3/4 cup cabernet
  • 3/4 cup veal stock
  • 1/2 cup chicken stock
  • 2T birch syrup
  • 8 each  thyme sprigs
  • 4 ea bay leaves
  • 24 ea juniper berries, crushed
  • 1 teaspoon Maldon sea salt
  • 2 Tablespoons pine nuts, toasted
  • 1/2 cup huckleberries

Directions

Pre-heat your oven to 350 degrees.

Place a 10” cast-iron skillet (or sauté pan) over a medium fire and place canola oil in the pan. Season the beef with salt and pepper. When they oil is hot (you can see the oil start to get more “liquidy” when you swirl the pan), but before it starts to smoke, add the short ribs and sear them so they are brown on all sides. This should take about 8 minutes.

Lower the heat a bit and remove the beef from the pan. Add the olive oil and the butter, then add the onions, garlic, carrots & celery. Add a pinch of salt, stir and then cover. Cook for 4-5 minutes, until the leeks and the mushrooms have started to soften.

Add the wine and turn the heat to medium-high. Reduce the wine by half, then add the chicken broth, balsamic and thyme. Bring to a simmer and return the beef to the pan. Cover and place in the oven for 1 hour.

Remove the pan and cover, and add the tea, and olives to the skillet. Cover again and cook for another 20-30 minutes until the beef is very tender. By this time, the “sauce” should be very flavorful and there should be about 1 – 1 1/2 cups of sauce in the bottom of the skillet. Taste the sauce and season if needed with little additional salt, but be careful not to add too much.

Serve the ribs over celery root mashed potatoes and pour the sauce with all the vegetables over the ribs and potatoes. Top with a sprinkle of Maldon sea salt and enjoy with a good glass of good Cabernet.

Leave a Reply