I just saw the recipe for Kendall’s braised short ribs and want to give them a try. I noticed that the recipe using 6 ribs calls for 12 cups of assorted mushrooms. Is this correct? It looks like a lot for 6 ribs. Thanks.
Mushrooms do shrink down quite a lot. Will you post the recipe; it sounds like something I would like.
Is this correct? It looks like a lot for 6 ribs. Thanks.
The recipe came to me via email from Ron Douglas so I don’t think he will mind. It really does look good. Anyway, here it is :
Kendall’s Brasserie’s Braised Beef Short Ribs
6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream
Heat oven to 325 degrees. Season the short ribs lightly with salt
and pepper. Heat a Dutch oven over high heat until hot. Add
vegetable oil and sear the short ribs on all sides. Remove the
short ribs and set aside on a plate.
Add the onion, carrot, celery and garlic to the Dutch oven and
cook, stirring frequently, until the vegetables are caramelized, 10
to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.
Stir in the tomato paste, then stir in the flour. Add dry red wine,
thyme, bay leaves, rosemary, the seared short ribs and enough beef
broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.
Cover the Dutch oven and place in the oven until the meat is
tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim
excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.
Meanwhile, heat a sauté pan over high heat and add the butter. When
the butter is melted, add the mushrooms. Cook until the mushrooms
are caramelized, stirring frequently, and season lightly with salt
and pepper. Remove from heat.
When the meat is fully cooked, carefully remove it and set aside on
top of the mushrooms.
On the stove top, bring the braising liquid back to a boil,
removing excess fat as necessary. Reduce the braising liquid to
about 4 cups, then strain. Place the liquid back into the Dutch
oven and add the cream. Season to taste and simmer over low heat
until the sauce thickens to a creamy consistency, about 15 minutes.
Gently stir in the meat and mushrooms before serving.
Serves 6
Well, I posted a recipe for Yee Sang, that called for 12 cups peanuts. Turns out, it was 1/2 cup peanuts.
I would think this is the same case. I mean, if you’re gonna sauté 12 cups of mushrooms, it would take a lot more than the 2tbls. of butter in this recipe, huh ? Ergo, 1/2 cup mushrooms makes sense.
1/2 cup makes more sense. I even considered 1-2 cups as a possibility but certainly not 12 cups !
Since the recipe came from Ron Douglas perhaps he could clarify it.
I don’t how to send Ron an email. All I have is an inactive email address. Do you know how to contact him?
I would hope he reads his own board.
KW, do you have any info?
send a PM - he will get that -
Sorry to be so thick but what is PM ?
I love the tasty short ribs served at the Music Center restaurant run by Patina. These Folding ribs are so sweet, meaty and tender.
PM is private message.
I still need an email address don’t I ? I see the PM option at the top of this page but it asks for an email address.
Go to a post that Ron has started, click on his name, then private message.
ty !
I hope you post Ron’s response.
I most definitely will. I want to be sure and share all of the information I have. I hope to hear something this afternoon.
It looks like you haven’t received a reply from Ron.
Unfortunately I haven’t heard from Ron. I’m still hoping but it doesn’t look too promising. I will be sure to post his reply if I get one. In the meantime, I may try this on my own. . . . which at times can be dangerous ! 