Tuesday, August 25, 2009

Short Ribs with Black Bean BBQ Sauce and Saffron/Garlic infused Root Veggies by Trent Sheldon Zionsville In

Short Ribs with Black Bean BBQ Sauce and Saffron/Garlic infused Root Veggies by Trent Sheldon Zionsville In
2009 GILROY GArlic Festival Finalist
Serves 4 -6
Ingredients
5 pounds beef short ribs, cut into 4 ounce portions
1/2 cup low sodium soy sauce (Kikkoman)
2 tablespoons sea salt
1 tablespoon cracked balck pepper
1 tablespoon garlic powder
1 cup low sodium beef stock
1 cup burgundy wine
Black Bean Sauce
1 can no sodium black beans, drained and rinsed
2 cups low sodium beef stock
1 cup balsamic vinegar
1 cup low sodium soy sauce ( Kikkoman)
1 cup light brown sugar
3/4 teaspoon crushed red pepper
1 (12 ounce) can beer ( Modelo)
1 tablespoon molasses
12 dried black mission figs , halved
Garlic Infused Root Vegetables
2 large rutabagas (2 pounds) halved and sliced 1/4 inch thick
3 large parsnips(1 pound) halved and sliced 1/4 inch thick
2 large shallots, julienned
1/4 cup vegetable oil
Salt and Pepper
1 head Gilroy garlic, left whole, top cut off, outer skin removed and poked with fork
1 pinch Spanish saffron
2 tablespoons butter
1 tablespoon extra virgin olive oil
1 cup veggie broth
Cilantro and Feta Pesto
2 tablespoons fresh lemon juice
1 bunch cilantro stems removed
1 cup extra virgin olive oil
1 clove garlic
4 ounces sheep milk feta
Method of Preparation
Toss ribs in soy sauce. Season with salt, pepper and garlic powder. Place on hot grill or skillet. Sear both sides and place in baking dish. Add 1 cup beef stock and burgundy wine, cover with foil and bake at 435 degrees for 1 hour.
Add black beans and broth in blender. Blend until completely smooth. Pour in heavy bottom 4 quart stock pan. Add remaining bbq sauce ingredients and bring to a boil. Reduce to simmer, 30 to 40 minutes
Toss veggies in vegetable oil. season with salt and pepper. Grill or saute until just browned on each side. In large stock pan, place garlic head in middle. Sprinkle with saffron, top with olive oil and butter. Add remaining veggies and broth. Set on medium low heat for 45 minutes stirring occasionally.
In food processor, mix cilantro, olive oil 1 fresh garlic clove and lemon juice until fully blended. Remove to bowl,mix in feta by hand You can use more oil if the mixture is too thick.
Move ribs to platter and let rest for 10 minutes.
Remove garlic head from veggies, squeeze out the cloves and add to the bbq sauce. Remove from heat. Once slightly cooled, dip ribs in sauce and put back on grill until just carmelized.
To serve, arrange veggies on plate, drizzle with cilantro pesto. Plate ribs with fig pieces and garlic. Garnish with fresh cilantro.

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