Serves 4-6
Ingredients:
- 4 pounds short ribs
- Salt and pepper
- 3 tablespoons olive oil
- 2 small onions, peeled, sliced
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, chopped
- 2 inch piece fresh ginger, peeled, sliced thinly
- 2 garlic cloves, peeled and chopped
- 1 stalk lemongrass
- 1 ½ cups red wine, pinot noir
- 1 can diced tomatoes with juice
- 2 tablespoons brown sugar
- 2 tablespoons parsley, chopped
- 3 tablespoons tomato paste
- 3 cups beef stock
- 1 sprig fresh sage
- Preheat the oven to 350° F.
- Heat olive oil in 5-quart sauté or casserole pan over high heat.
- Lay the short ribs out on a clean work surface and season all sides with salt
and pepper.
- When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per
side or until well browned. Use tongs to rotate the ribs.
- Once browned on all sides, remove ribs with tongs and place on a baking
tray.
- Add onions, carrots, celery, ginger, and garlic to the same pan.
- Smash the lemongrass stalk with the back of knife, slice, and add to pan.
Sauté vegetables for 2 minutes, or until softened.
- Over high heat, add red wine and scrape bottom of pan with wooden spoon
as wine comes to a boil.
- Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock and sage
leaves to pan and bring to a simmer. Add ribs back into pan and cover with a
tight-fitting lid.
- Place casserole in pre-heated oven for 1.5 hours. Remove cover and continue
cooking for an additional 1 hour.
- When rib meat is very tender, remove ribs from oven, using tongs to place on
baking tray. Cover with aluminum foil to keep warm.
- Pour the sauce through a fine-mesh strainer into a saucepan, removing all of
the vegetables. Over medium low heat, simmer the sauce for 5 minutes until
darker in color and thicker. Add the ribs to reheat.
- Serve ribs with sauce over polenta or other side dish of your choice.
Hubert Keller is one of Americans most acclaimed chefs, known best for his world-renowned restaurants, Fleur de Lys (San Francisco and Las Vegas), the Burger Bar (Las Vegas and St. Louis and very soon San Francisco) and the latest venue, Sleek Steakhouse and Ultra Lounge (St. Louis). Having caught the eyes, ears and palates of top food writers, he is the recipient of numerous awards and regarded as one of America's most imaginative and talented chefs. His influence extends belong his restaurant kitchen to the millions of people he reaches through his cookbooks,( the latest, Burger Bar, Build your Own Ultimate Burger, by Wiley), appearance on Bravo's Top Chef and his own PBS television shows.
Hubert Keller offers contemporary French cooking with a Mediterranean accent. A native Frenchman, he trained with at some of France's most legendary chefs, including Paul Bocuse in Lyon and Paul Haeberlin at the Auberge de L'Ill. His talents eventually caught the eye of Roger Verge, the Grand Master of French Haute Cuisine, who first made him a chef at the Moulin de Mougins on the French Riviera and then appointed him to a two-year stint as executive Chef at the Cuisine du Soleil in Brazil before bringing him to San Francisco to run Sutter 500. In 1986, having decided to make San Francisco his permanent home, Chef Keller became the executive chef and co-owner with Maurice Rouas of Fleur de Lys, which for 20 Years has been on of the cities top fine dining establishments, contributing to San Francisco's standing as a culinary Mecca. By the 1990's, he was the first guest chef at the White House history, preparing a gourmet, low-fat dinner for the President Clinton and his family.
In 2004, Chef Keller expended his operations to Las Vegas, opening a second Fleur de Lys Restaurant in Mandalay Bay which Bon Appetit Magazine dubbed " hands down the best fine dining in Las Vegas" That same year in a larked departure from developing a revolutionary new concept of upscale Burgers at the Burger Bar, also in Mandalay Bay. An instant success, it spawned a new generation of gourmet burger restaurant across the country as many top-name chefs tried to duplicate Keller's success. Chef Keller opened a second Burger Bar in San Louis at Lumiere Place end of 2007 and plans on opening one in San Francisco in the summer of 2009. Beginning of 2008, Keller opened a new concept in St. Louis called SLeeK, a unique Steakhouse and Ultra Lounge, which received rave revues.
The reality Show Top Chef did his debut at Fleur de Lys in 2006, with Chef Keller as featured Chef and Judge for the first episode. He did some more appearances in the first , second and fifth season of Top Chef.
In June 2007, Chef Keller launched his own TV Show " Hubert Keller: Secret of a Chef" a Marjorie Poore Productions, sponsored by Cuisinart. In 2008, he has started filming for the Second Season of Secret of a Chef. The New Season has been launched in January 2009. Chef Keller did several appearances as guest chef on numerous TV Shows, local, national and international.
Chef Keller works closely with his talented wife, Chantal Keller, who helps run their restaurants, tests his recipes for home cooks, and applies her styling gifts to his cookbooks and television show.
Website: http://www.fleurdelyssf.com
