From Frasca chef Lachlan Mackinnon-Patterson, serves 4.
Ingredients
RED WINE MARINADE
2 carrots
1 leek
1 yellow onion
1 small celery root
1 tablespoon salt
1 bottle (750ml) red wine
MARINATED SHORT RIBS
Red wine marinade
2 pounds boneless short ribs
1 head garlic, halved
1 yellow onion, quartered
2 carrots, peeled
4 quarts beef bouillon or stock, hot but not boiling
1 rosemary sprig
2 tablespoons salt
1/4 cup grapeseed oil
1/4 cup olive oil
2 heads radicchio
Directions
Marinade: Clean and roughly chop the vegetables. Cover with salt and red wine and simmer for 4 minutes. Remove from heat and cool together, then strain and discard vegetables and reserve liquid.
Short ribs: Pour cold red wine marinade over the short ribs and let sit for 2 days, rotating meat twice a day.
After the second day, remove beef from the marinade and place in a roasting pan with garlic, onion and carrots. Cover with hot beef bouillon; add rosemary and salt. Place a sheet of parchment paper over beef and weigh down slightly with a 10-inch oven-proof plate. Place in a 250-degree oven for 8 hours.
Once beef is fork-tender and almost breaking apart, remove from bouillon onto a draining rack. Save bouillon for a great soup or your next beef-braising dinner.
Pat beef dry with a paper towel and brush lightly with grapeseed oil, season with salt and pepper as desired and place on a hot grill for a couple of minutes on each side.
While beef is resting, slice radicchio in half, brush with olive oil, season with salt, and roast in a hot skillet 2-3 minutes.
Tip: The beef will be most moist if it is grilled very soon after braising. Make sure the grill is hot when the beef is removed from the bouillon.
Wine ideas:
Uccelliera Rosso di Montalcino.
Bobby Stuckey, Frasca
