{"id":766,"date":"2019-12-03T00:33:22","date_gmt":"2019-12-03T00:33:22","guid":{"rendered":"https:\/\/www.frankfamilyvineyards.com\/blog\/?p=766"},"modified":"2021-12-21T23:17:17","modified_gmt":"2021-12-21T23:17:17","slug":"holiday-dinner-recipe-beef-short-rib-with-sofrito-braised-beans","status":"publish","type":"post","link":"https:\/\/www.frankfamilyvineyards.com\/blog\/holiday-dinner-recipe-beef-short-rib-with-sofrito-braised-beans\/","title":{"rendered":"Holiday Dinner Recipe: Beef Short Rib with Sofrito-Braised Beans"},"content":{"rendered":"\n

Christmas has the ultimate\nbuild up from decorating the tree, buying and wrapping presents, to planning a\nmenu for every gathering. It can be daunting to prepare a festive meal when\nthere are so many other tasks to complete before the 25th<\/sup>. But, with\nthis step-by-step, delicious beef short rib recipe courtesy of PRESS Napa Valley,\nyou\u2019ll have your feast covered to make more time to spend with loved ones. <\/p>\n\n\n\n

One of Napa Valley\u2019s finest chophouses, PRESS Restaurant<\/a>, is renowned for its wood-grilled steaks and extensive Napa Valley wine collection. We\u2019re honored to share the recipe for their most popular dish, short ribs served over sofrito-braised beans and topped with a gremolata crumble. <\/p>\n\n\n\n

As for the wine pairing, Cabernet Sauvignon is always a classic and excellent choice with beef. We recommend Frank Family\u2019s Winston Hill <\/a>Bordeaux-style blend. The wine\u2019s power, good structure, and fine tannins are the ideal match for PRESS\u2019s braised beef short ribs. <\/p>\n\n\n\n

Sofrito-Braised Beans:<\/strong> <\/h4>\n\n\n\n

Ingredients <\/h4>\n\n\n\n
\u00bd Cup<\/td>Extra virgin olive oil<\/td><\/tr>
\u00bd Cup<\/td>Red onion, finely chopped<\/td><\/tr>
\u00bc Cup<\/td>Sweet carrot, finely chopped<\/td><\/tr>
\u00bc Cup<\/td>Fennel, finely chopped<\/td><\/tr>
\u00bd Cup<\/td>White wine<\/td><\/tr>
2 Tbsp<\/td>Red wine vinegar<\/td><\/tr>
1 \u00bc Cup<\/td>San Marzano Tomatoes, canned, chopped fine<\/td><\/tr>
1 \u00bc Cup<\/td>Juice from San Marzano Tomatoes (strained)<\/td><\/tr>
1 Tsp<\/td>Dried oregano<\/td><\/tr>
\u00bc Tsp<\/td>Chili flake<\/td><\/tr>
1 Pinch<\/td>Fennel pollen, optional<\/td><\/tr>
1 Sprig<\/td>Rosemary<\/td><\/tr>
1 Each <\/td>Bay leaves<\/td><\/tr>
10 Each<\/td>Basil leaves<\/td><\/tr>
2 Cloves<\/td>Garlic, chopped<\/td><\/tr>
To taste<\/td>Salt<\/td><\/tr>
1 Pound<\/td>Romano beans, ends removed, cut in 1 \u00bd\u201d length<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Procedure:<\/strong> <\/p>\n\n\n\n

1. Heat a large pot over low-medium heat and add olive oil. <\/p>\n\n\n\n

2. Add chopped onion, carrot, and fennel. Cook over low-medium heat, stirring often until the vegetables are toasted. About 20 minutes. <\/p>\n\n\n\n

3. Deglaze the pan with white wine and red wine vinegar. Cook until nearly dry. <\/p>\n\n\n\n

4. Add tomatoes, tomato juice, oregano, chili flake, and fennel pollen and stir in to incorporate. <\/p>\n\n\n\n

5. Place the rosemary, bay leaves, and basil in cheese cloth and tie closed to create a sachet. Add the sachet to the pot. <\/p>\n\n\n\n

6. Cook on low heat, stirring frequently, until the tomato juice is reduced by half. About 25 minutes. <\/p>\n\n\n\n

7. Add the beans, season with salt, and cover them with a sheet of parchment. Bake in a 250\u00b0F oven until the beans are completely tender. <\/p>\n\n\n\n

8. Remove from the oven, adjust the seasoning with salt, and allow to cool to room temperature. Keep covered until use. Beans can last up to 5 days in the refrigerator.  <\/p>\n\n\n\n

Short Ribs:<\/strong> <\/h4>\n\n\n\n

Ingredients<\/h4>\n\n\n\n
2 Pounds<\/td>Boneless, prime short ribs<\/td><\/tr>
To taste<\/td>Kosher salt and black pepper<\/td><\/tr>
1 Pound <\/td>Beef trim, cut into small pieces<\/td><\/tr>
2 Tbsp<\/td>Vegetable oil<\/td><\/tr>
1 Cup<\/td>Carrots, small diced<\/td><\/tr>
1 Cup<\/td>Onions, small diced<\/td><\/tr>
1 Cup<\/td>Shallots, small diced<\/td><\/tr>
1500 ml<\/td>Red Wine<\/td><\/tr>
4 Each<\/td>Garlic cloves, skin-on, crushed<\/td><\/tr>
2 Sprigs<\/td>Thyme<\/td><\/tr>
1 \u00bc Qt<\/td>Veal stock<\/td><\/tr>
\u00bd Tbsp<\/td>Black peppercorns<\/td><\/tr>
\u00be Cup<\/td>Dried cherries<\/td><\/tr>
2 Tbsp<\/td>Red wine vinegar<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Procedure:<\/strong> <\/p>\n\n\n\n

1. Season the short ribs with salt and black pepper, and grill over a moderate flame. The flame should be intense enough to sear\/char the meat, but also allow the short ribs to take on plenty of smoke.  <\/p>\n\n\n\n

2. Remove from the grill and reserve.  <\/p>\n\n\n\n

3. For the braising liquid, heat a large pot over medium-high heat and add in the vegetable oil. <\/p>\n\n\n\n

4. Once lightly smoking, add the beef trim, spread evenly across the surface of the pot, and allow to sear on one side for approximately two minutes. <\/p>\n\n\n\n

5. Stir the trim and continue to sear until seared on all sides.  <\/p>\n\n\n\n

6. Add the carrots, onions, and shallots. Continue to cook over medium-high heat until lightly caramelized, about 5-6 minutes.  <\/p>\n\n\n\n

7. Add red wine, garlic, and thyme. Bring to a simmer. Once simmering, skim any impurities that rise to the surface and discard. Reduce heat to medium and allow to reduce by \u00bd.  <\/p>\n\n\n\n

8. Once reduced, add the veal stock, peppercorns, cherries and vinegar. Bring to a simmer and skim. Allow to cook over medium heat for an additional 20 minutes.  <\/p>\n\n\n\n

9. Strain the braising liquid through a fine mesh sieve.  <\/p>\n\n\n\n

10. Place the short ribs in an oven proof dish and cover with the braising liquid.  <\/p>\n\n\n\n

11. Place in a 250\u00b0F oven and braise for approximately three hours, turning every 30 minutes.  <\/p>\n\n\n\n

12. Remove the short ribs from the oven and allow to cool.  <\/p>\n\n\n\n

13. Once cooled, place in an airtight container and allow to sit overnight in the braising liquid.  <\/p>\n\n\n\n

14. The next day, remove the hardened fat from the surface. Gently heat the short ribs in the sauce to melt the sauce off the meat.  <\/p>\n\n\n\n

15. Portion the short ribs into four even portions and return to the sauce. Warm over low heat until heated through. Reserve in a warm place.  <\/p>\n\n\n\n

16. Meanwhile, reduce the remaining braising liquid by half. Reserve.  <\/p>\n\n\n\n

Gremolata Crumble:<\/strong> <\/h4>\n\n\n\n

Ingredients<\/h4>\n\n\n\n
10 Slices<\/td>Pain de campagne, crust removed, sliced \u00bc\u201d thick<\/td><\/tr>
1  Qt<\/td>Vegetable oil, for frying<\/td><\/tr>
\u00bc  Cup<\/td>Shallots, sliced thinly on mandolin<\/td><\/tr>
2  Cloves <\/td>Garlic, sliced thinly on mandolin<\/td><\/tr>
As needed<\/td>Wondra flour<\/td><\/tr>
\u00bc  Cup<\/td>Parsley leaves<\/td><\/tr>
2  Sprigs<\/td>Rosemary, leaves only<\/td><\/tr>
8  Each<\/td>Sage leaves<\/td><\/tr>
\u00bc Tsp<\/td>Kosher salt<\/td><\/tr>
\u00bd  Tbsp<\/td>Lemon oil<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Procedure<\/strong>: <\/p>\n\n\n\n

1. Slice the pain de campagne \u00bc\u201d thick and brush with olive oil. Grill on both sides <\/p>\n\n\n\n

2. Once grilled, dice the bread into a small dice and toast at 300\u00b0F until completely dried out and lightly golden in color. <\/p>\n\n\n\n

3. Allow the croutons to cool.  <\/p>\n\n\n\n

4. Meanwhile, place the oil into a 4-quart pot and heat over medium heat. Bring to 300\u00b0F. <\/p>\n\n\n\n

5. Dust the shallots in wondra flour and fry in 300\u00b0F oil until golden brown. Remove to a towel lined tray and season lightly with salt. <\/p>\n\n\n\n

6. Fry the garlic at 300\u00b0F until golden brown. Remove to a towel lined tray and season lightly with salt. <\/p>\n\n\n\n

7. Fry each of the herbs in 325\u00b0F oil until crispy. Remove to a towel lined tray and season lightly with salt. Reserve a few of the nicest herbs for garnish. <\/p>\n\n\n\n

8. Once everything is fried, finely chop the shallots, garlic and herbs, and combine in a small bowl.  <\/p>\n\n\n\n

9. Place the diced, dried bread into a food processor and pulse until finely and evenly chopped. <\/p>\n\n\n\n

10. Add the bread to the herb mixture and add salt and lemon oil. <\/p>\n\n\n\n

11. Reserve until needed.  <\/p>\n\n\n\n

12. Store in an airtight container. <\/p>\n\n\n\n

Notes:<\/strong> <\/p>\n\n\n\n

Make\nsure all the fried items are drained very well of excess oil before\nbeing minced. <\/p>\n\n\n\n

Final\nTouches:<\/strong> <\/p>\n\n\n\n

1. Heat the Romano beans in a small pot and divide between four bowls.  <\/p>\n\n\n\n

2. Place one portion of heated short rib on top of the beans and pour some of the glaze over them.  <\/p>\n\n\n\n

3. Place some of the fried herbs around the dish and serve with the gremolata crumble on the side.  <\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Christmas has the ultimate build up from decorating the tree, buying and wrapping presents, to planning a menu for every gathering. It can be daunting to prepare a festive meal when there are so many other tasks to complete before the 25th. But, with this step-by-step, delicious beef short rib recipe courtesy of PRESS Napa […]<\/p>\n","protected":false},"author":4,"featured_media":767,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[177,87,176,7,18,120,122],"class_list":["post-766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-beef-recipe","tag-cabernet-sauvignon","tag-christmas-recipe","tag-featured","tag-napa-valley","tag-recipe","tag-wine-pairing"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.frankfamilyvineyards.com\/blog\/wp-content\/uploads\/2019\/12\/i-j6xsGkz-X5-1-3.jpg?fit=1500%2C1000&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/parYsd-cm","_links":{"self":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/comments?post=766"}],"version-history":[{"count":0,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/posts\/766\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/media\/767"}],"wp:attachment":[{"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/media?parent=766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/categories?post=766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.frankfamilyvineyards.com\/blog\/wp-json\/wp\/v2\/tags?post=766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}