The Chefs’ Table Series took the show on the road and filmed four Jamaica Plain restaurant chefs’ at the Loring-Greenough House, a beautiful historical site in the heart of Jamaica Plain. Executive Chef Steve Adan of Centre Street Sanctuary was this week’s featured chef. He explained to co-host, trained chef Joe Murphy and the live audience how to make short braised ribs.
RECIPE: Beef Short Ribs
Ingredients: Yield: 17 Portions
1/2 cup Olive oil blend, recipe
10 lbs Short ribs, boneless
6 Tbl Kosher salt
1-1/2 Tbl Black pepper, freshly ground
1-1/2 lbs Yellow onions, diced 1/2″x1/2″
1 lb Carrots, peeled & diced 1/4″x1/4″
3 oz Garlic, slivered
3 cups Dry red wine
1-1/2 gal Water
Bouquet Garni:
2 ea Rosemary Sprigs
2ea Thyme leaves & stems
3ea Bay leaves
1/2 tsp Peppercorns
Method:
1. Sanitize area. Follow all recipes to make this recipe work.
2. Preheat oven to 300F
3. Season ribs with salt and pepper, in a rondo add oil and place over medium high heat.
4. In batches, brown short ribs and place on a sheet pan until all ribs are browned.
5. Add onion, carrots and garlic to rondo, stir until brown.
6. deglaze the pan with red wine. Stir in roasted garlic tomato sauce. Add ribs back to pot.
7. Cover with beef stock and add bouquet garni.
8. Cover pan with aluminum foil and place in oven.
9. Bake for 3-1/2 to 4 hours, or until ribs are fork tender.
10. remove ribs from pan and place on a lined sheet pan and allow to cool to touch. Transfer to refrigerator to cool completely.
11. Strain and cool braising liquids for line use. Cover, label, date and store in refrigerator.
12. Once ribs are chilled, trim excess fat from ribs and butcher into 1-3/8″ x 1-3/8″ cubes. Be careful and ensure that each piece is not too fatty.
13. Portion large diced short ribs in 5 oz portions in a day dot label portion bag.
14. Transfer to a clean food storage container. Label, date and store until needed for service.
Shelf Life: 3 days
Craft Beer Pairing: Rob Costa of the Massachusetts Beverage Alliance pairs Porter Square Porter, from Slumbrew Brewing Company, located in Somerville MA. with Centre Street Sanctuary’s braised short ribs, prepared by Executive Chef Steve Adan. Rob explains why he prefers an American brown or porter, when pairing with a meat. This porter has notes of roasted coffee, brewed cocoa, and elements of chocolate, from Tazo Chocolate. These notes complement the meat and the hops are low in this beer.
Nutritional Tip: Margery Gann, MBA, RD, FAND debuts this week with a very interesting nutritional tip on leafy dark greens. There are many benefits to eating these types of vegetables: low in calories, phytochemicals, help to continue well-being and loaded with nutrients. She explains how best to prepare and cook these nourishing vegetables.
Chef’s Tip: Steve LaCount, executive chef and co-owner of Chiara Bistro in Westwood, explains the different types of avocados that can be purchased, and how quickly and easy you can peel an avocado, and remove the pit. Also, he discusses how you can grow your own avocado.
Restaurant Review: Carol O’Connor visits Centre Street Sanctuary in Jamaica Plain to speak to owner Adam Rutstein about the concept, name and menu at Centre Street Sanctuary, a true gem in Hyde Square.
