Braised Short Ribs
Season 1; Episode 9

Categories: Main Dish, Beef, Slow Cooking

Yield Information
Number of Portions: 6-8 Servings

Braised Beef Short Rib
Quantity Unit Ingredient
1½ - 2 Pounds Beef short ribs
1 Tablespoon Olive oil
¼ Cup All purpose flour
1 Pinch The Edge
¼ Cup Carrots Large dice
¼ Cup Onion Large dice
¼ Cup Parsnip Large dice
¼ Cup Red wine
2 Whole San Marzano tomatoes
¼ Cup San Marzano tomato puree or liquid from can
1 Sprig Fresh rosemary Picked clean
2 Cups Beef stock
2 Cups Water

Procedure:

In a deep skillet (2” or more), heat oil and place lightly floured, Edge seasoned short rib into pan to sear until a brown crust appears on all sides. Add vegetables, a pinch of the edge and ¼ cup of  wine to deglaze the pan. Add tomato products. Add picked rosemary, water and stock and bring to a boil, shutting it down as soon as it gets there. Cover the braising pan in foil, and place in a 400 degree oven for at least two hours, or until meat is fork tender (and it feels like it will shred to the touch).

Categories: Side Dish, Root Vegatables

Yield Information
Number of Portions: 6-8 Servings

Mashed Root Vegatable Medley
Quantity Unit Ingredient
4 Large Russet potatoes Peeled and large diced
1 Medium Turnip Peeled and large diced
3-4 Parsnips Peeled and large diced
¾ Cup Milk
1 Stick Unsalted butter Melted
1 teaspoon The Edge

Procedure:

In a medium stock pot ¾ full with boiling water, add potato, turnip and parsnip into water. Boil for about 15 minutes, or until they break under tong pressure. Drain and add to a large mixing bowl. Using a beater or mixer, mash root vegetable mixture down and add butter, milk and Edge (s&p).

Categories: Side Dish, Green Vegatables

Yield Information
Number of Portions: 4 Servings

Braised Winter Greens
Quantity Unit Ingredient
2 Slices Hickory bacon Diced and raw
1 Cup Vidalia onion &frac; inch dice
4 Cups Rainbow chard and mustard greens Loosely chopped
¼ Cup Apple cider vinegar
1 Cup Beef stock
1 Pinch The Edge

Procedure

Brown bacon in a wok or large skillet, rendering fat for about a minute. Add onion and sauté until onions start to become translucent. Add greens into pan and flash with cider vinegar and stock. Cook down for 5-7 minutes, until greens are properly wilted and tender. Dust lightly with the Edge, if desired.