Served at the Vikings exhibition opening gala at The Franklin Institute, Chef John Perralta’s short rib braise wowed the crowds with its rich plum vinegar-spiked sauce. Try it at home and you’ll be ready to write your own saga.
Sweet and Sour Short Rib Fricassee
Yields 4 portions
¼ cup canola or blended oil (half olive oil/half canola or another neutral oil)
3 pounds beef short ribs, boned, trimmed and cut into large cubes
1 pound carrots, peeled and cut into large dice
1 large Spanish onion, cut into large dice
4 stalks celery, cut into large dice
1 pound baby carrots, halved
1 pound rutabaga, cut into batons (1.5 inch sticks)
1 pound parsnips, cut into batons (1.5 inch sticks)
1 pound celery root, cut into batons (1.5 inch sticks)
½ pound red pearl onions, peeled
2 cups red wine
2 quarts veal/beef stock
1 cup sugar
2 cups plum vinegar
¼ cup chopped parsley
1. Preheat oven to 275°. Season short ribs with salt and pepper. Heat 2-3 tablespoons oil in a large pot or Dutch oven. Add meat and sear on all sides, working in batches if necessary to achieve good caramelization.
2. Add carrots, onions and celery to pot. Cook until softened, then add red wine and scrape the bottom of the pot with a wooden spoon. Bring wine to a simmer and allow it to reduce by half and then add stock. Cover and place in the oven. Allow to braise for 3 hours.
3. After braising, remove beef and discard mirepoix. Strain the liquid and reserve.
4. Raise oven temperature to 400°. Toss baby carrots, rutabaga, parsnip, celery root and pearl onion with 2 tablespoons oil and season with salt and pepper. Place vegetables on a sheet pan and roast for 15 minutes.
5. Make the plum gastrique: Place sugar in a heavy bottom saucepot. Over medium high heat allow sugar to caramelize, paying close attention to ensure it doesn’t burn. Adjust heat if necessary. When sugar is a golden-brown color, remove from heat for a minute or two and add plum vinegar. Set the pot back on the heat and allow it to reduce to a syrup consistency, again paying close attention to avoid burning it.
5. Transfer the braised short ribs and roasted root vegetables into the Dutch oven. Pour braising liquid into pot and allow it to reduce by half until a nice sauce consistency occurs. Add plum gastrique and stir it into the braise. Remove from heat and stir in chopped parsley. Serve over mashed potatoes.