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Recipe: Braised Beef Short Ribs From Les Chefs De France

Written By Scott Joseph On December 14, 2009

I had another request from a reader for a recipe served at Epcot’s International Food & Wine Festival this year. As with the the recipe for the Scallop and Lobster Fisherman’s Pie, the braised short ribs from Les Chefs de France were not included in the recipe book sold at this year’s fest. Here it is courtesy of chef Bruno Vrignon and operations manager Eric Weistroffer.

Braised Beef Short Ribs

short ribs epcot
6 lbs boneless beef short ribs
1 bottle of cabernet
4 cup of beef broth
3 sprigs rosemary
3 sprigs thyme
1 whole garlic bulb with head cut off
6 oz Pearl onions peeled
6 oz baby button mushrooms
Olive oil
Salt & pepper

Cut the short ribs in strips of 1.5 inches wide; marinate them for 12 hours with the wine, beef broth, rosemary, thyme and garlic. Place marinade, ribs, salt and pepper in an oven safe dish, slowly cook for 2 ½ hours at 350˚ or until tender.

40 minutes before the end add pearl onion to the meat.

In a hot pan, sauté the cleaned and patted dry mushrooms with a drizzle of olive oil for about 5 minutes.
Then add them to the ribs at the end.

For Food &Wine festival we let the meat cool in the fridge and once cooled we pull the meat by hand. Then mix the meat with a little bit of sauce. We take a 4 oz aluminum pan and line it with melted butter and breadcrumbs, with a spoon fill up about half of the cup with cold mashed potatoes and bring it up to the wall of the cup or terrine mold, creating a cavity for the meat. Fill up the cup with meat. To serve heat up in a 350 degrees oven for about 30 minutes unmold in the plate and put some warm sauce on top.

Or you can simply serve the braised short ribs with mashed potatoes or pasta.

Mashed Potato recipe:

4 lbs russet potatoes peeled
1.5 cup half & half
1 stick of butter
Salt and pepper
In a large saucepan, put large cube of potato and cover with cold water. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 minutes, drain the potatoes.
Put the half & half and butter in a saucepan and heat it until butter is melted, pour over the potatoes, mash add salt & pepper to taste

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