Short Ribs with English Pea Puree and Turnip Microgreens Salad - Pair with 2018 Cabernet Sauvignon, Mountain Road Reserve
- Ingredients – Short Ribs
- 1 lb boneless beef short ribs (or 2lbs bone-in)
- 1 tsp ground coriander
- 2 shallots, sliced
- Zest and juice of 1 orange
- 2 tbsps canola oil
- 3 medium carrots, diced*
- 3 celery stalks, diced*
- 1 large yellow onion, diced*
- 1/2 cup red wine
- 3 cups beef stock
- *Store-bought Mirepoix can be used in place of the diced vegetables
- Ingredients – English Pea Puree
- 10 ozs fresh peas (preferably English), shelled
- 1 tsp sugar
- 1 tbsp salt
- 1/4 cup vegetable broth
- 4 cups water
- White pepper to taste
- Ingredients – Turnip Microgreens Salad
- Juice of one small lemon
- 1/4 cup Juice of one small lemon
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- 1/2 turnip, peeled, julienned
- 1 cup microgreens
- 4 ozs shitake mushrooms, thinly sliced
For the Short Ribs:
Mix coriander and shallots with orange zest and juice. Pour over short ribs in a large resealable plastic bag and marinate in the refrigerator 3 hours, or as long as overnight.
Remove ribs from marinade, pat dry with paper towels, and season with salt and pepper. Warm canola oil in a heavy-bottomed pan over medium-high heat. Working in batches so as not to crowd the pan, sear ribs on all sides then set aside. Add carrots, celery, and onions (or Mirepoix) to same pan and cook until onions are translucent, about 5-7 minutes. Deglaze pan with red wine. Place ribs in slow cooker and add cooked vegetables and pan juices. Pour the beef stock over and cook on low for 6 -8 hours.
For the English Pea Puree:
Place peas in a bowl, cover with ice and then water. Fill a medium pot with water and bring to a rolling boil. Add sugar and salt. Drain the peas from the ice water bath and add them to the pot. Cook until tender, 7-10 minutes.
Drain and immediately cover peas with another ice water bath. When completely cooled, drain peas again and put in a food processor along with the vegetable broth. Process until smooth. (It should be the consistency of a fairly heavy sauce - add a little water if too thick.) Season with salt and pepper and refrigerate until needed.
For the Turnip Microgreens Salad:
Whisk the lemon juice, olive oil and mustard together, then season with salt and pepper. Pour over the turnips and microgreens in a medium bowl and toss to coat.
Heat a fryer to 320 degrees, add mushrooms and fry until golden brown. Remove and let drain on paper towels.
When ready to assemble, warm Pea Puree in small saucepan. Remove the short ribs from the slow cooker, cover to keep warm. Put 3 cups of the liquid from the slow cooker into a medium saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, spooning off any excess fat.
Spread about ¼ cup of Pea Puree onto four individual plates or into shallow bowls and place a serving of short ribs on each. Drizzle with a few spoons of the reduced sauce. Top with about ¼ cup of the Turnip Microgreens Salad and garnish with fried shitake mushrooms.
Serve with 2018 Vina Robles Cabernet Sauvignon, Mountain Road Reserve.