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Maple Braised Short Ribs of Beef with Citrus and Porcini Mushrooms

Author
JWU College of Culinary Arts

Minimum internal temperature 200°F

Yield
10 servings

Serving Size
8 ounces (225 grams)

Recipe ID
C00165

Ingredients
US standard
Metric
Beef short ribs, cleaned of silver skin
9 pounds
4 kilograms
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Flour
As needed
As needed
Oil
2 ounces
60 milliliters
Porcini mushrooms, dry, washed and drained
2 ounces
56 grams
Water, heated to a boil
½ quart
452 milliliters
Onions, peeled, diced ¼”
1 pound
453 grams
Celeriac, washed, peeled, diced ½”
½ pound
225 grams
Garlic, peeled, minced
6 cloves
6 cloves
Red pepper flakes
1 teaspoon
1 teaspoon
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Red wine
4 ounces
120 milliliters
Maple syrup
2 ounces
57 milliliters
Brown beef stock heated to a boil
2 quarts
1.88 liters
Wild mushroom mix, slice if necessary
1 pound
453 grams
Meat glace (85-90% reduction of meat stock)
8 ounces
240 milliliters
Orange juice, fresh
1 each
1 each
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 350°F (177°C).
  3. Place dry porcini mushrooms in the hot water and let soak, off the heat, for 30 minutes. Reserve soaked mushrooms and soaking liquid for later use.
  4. Trim short ribs (See Chef) and season generously with salt and pepper. Dredge in flour, and shake off any excess.
  5. In a braising pan, heat the oil over medium high heat and sear the ribs until well browned. Remove and reserve.
  6. In the same oil, sweat the onions and celeriac until soft. Add the garlic and red pepper flakes, cook for 1 minute.
  7. Add the wine and allow to evaporate slightly. Then, add the maple syrup, porcini mushroom liquid, beef stock, and bring to a boil. Return the ribs, and any juice that has accumulated, to the pan.
  8. Cover with parchment paper and foil. Braise in the oven until the meat is fork-tender; about 2-2 ½ hours.
  9. Meanwhile, sauté the wild mushrooms in a little bit of oil over medium-high heat until soft and lightly caramelized. Reserve for later.
  10. When the ribs are done, remove them from the braising pan and hold, covered, at 135°F (58°C) or higher.
  11. Strain and dépouille the braising liquid, if necessary.
  12. Add the meat glace, the resrved soaked porcini mushrooms, and the sautéed wild mushrooms; bring to a simmer and reduce until desired consistency and flavor is achieved. Finish by stirring in the orange juice. Adjust the seasonings.
  13. Serve the sauce over the short ribs on a preheated dinner plate or hold at 135°F (58°C) or higher.