By Jason Kaufman
Want to simply wow your dinner guests? Check out this Burgundy beef short rib recipe, courtesy of Chef Jason Kaufman, culinary director for the Anne Arundel County-based Titan Hospitality Group.
Jason Kaufman is the culinary director of Titan Hospitality Group. Over the years, he has worked in high-end hotels and private clubs to leading successful restaurant openings across the country. As a corporate chef, he was instrumental in overseeing multiple high-volume operations.
Burgundy Beef Short Rib
Ingredients
- 5 pounds beef short rib
- 1 ounce olive oil blend (can be vegetable or canola oil. Most have a 10% olive oil ratio)
- 1/2 pound yellow onions, diced
- 1/4 pound carrots, diced
- 1/4 pound celery, diced
- 2 quarts beef stock (low salt stock can also be used)
- 1 bunch thyme
- 1 bunch rosemary
- 1 bunch oregano
- 8 cloves peeled garlic lightly crushed
- 2 Tablespoons ground black pepper
- 4 Tablespoons kosher salt
- 2 cups Burgundy wine
Instructions
- Preheat oven to 350 degrees.
- Trim off excess fat from short rib. (Some fat is good.)
- Cut into 9-ounce portions and season with garlic, salt and pepper .
- In a Rondo pan (a flat-bottom pot you can both sear and cook in — think of a roasting pan with 4- to 6-inch sides). Add oil and pan sear on all edges. Place in another roasting pan.
- Once all meat is seared and out of pan, add vegetables and cook for 5 minutes.
- Add wine and deglaze pan (Deglaze pan means to put wine in hot pan and cook. It's used to extract flavor from the bottom of pan.) and reduce (Cook until liquid is reduced via evaporation).
- Add rest of ingredients (bunches of herbs and beef stock), cover with foil and cook at 350 degrees for 3 hours.
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