BRAISED SHORTRIBS WITH ROASTED RIBSTEAK AND HORSERADISH DRESSED FRISEE SALAD

Braised Shortribs with Roasted Ribsteak and Horseradish Dressed Frisee Salad image

Provided by Food Network

Time P1DT3h35m

Yield 2 servings

Number Of Ingredients 23

Ingredients

2 (6-ounce) beef shortribs 2 inches in height
2 ounces soy sauce
3 ounces dark beer
2 tablespoons sugar
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 inch slice ginger
1 lemon, zested
4 cloves garlic
1 ounce olive oil
3 cups veal stock
3 ounces horseradish, peeled and sliced
4 tablespoon creme fraiche
1 teaspoon lemon juice
1 1/2 cups frissee salad, washed and soaked in ice water
6 ounces boneless ribsteak, all fat removed, trimmed into rectangular shape
1 ounce olive oil
1/4 cup large diced carrots
1/4 cup large diced turnips
1/4 cup large diced zucchini
2 sprigs thyme
1 clove crushed garlic
3 tablespoons olive oil

Steps:

Combine all ingredients and marinate the shortribs for 24 hours, turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce olive oil on the 3 sides without the bone.
Transfer the shortribs and marinade to a suitable size baking dish and add the veal stock to cover the meat. Cover with aluminum foil and bake in a 325 degree F oven for 3 to 3 1/2 hours or until the meat is tender.
Remove the meat from the liquid and strain the sauce, discarding the solids. Reduce the liquid by one third until thickened to a sauce consistency. Hold warm.
Pulse the horseradish in a bar blender and add the creme fraiche. Let steep overnight. The next day, pass through a chinois, season with salt and pepper. Discard solids. In a small mixing bowl, combine the creme fraiche with a few drops of the lemon juice. Add the frissee and mix well, season with salt and pepper.
Season the steak with salt and pepper. Sear in a hot saute pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle. Transfer to a wire rack to rest the meat.
Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last. Add the thyme and garlic and cook until the vegetables are lightly caramelized.
Remove garlic and thyme and hold warm.
Assembly: Slice the ribsteak into fourteen open slices, seven for each plate. Put one shortrib on each plate, discarding any excess fat. Divide the frissee salad between the two plates, and place between the two meats. Sprinkle the root vegetables over the ribs. Sauce both plates using the reduced braising liquid.