JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS

Jar Retaurant - Pot Roast Using Boneless Short Ribs image

Chef Suzanne Tracht, whose restaurant Jar has received myriad honors since opening in 2001, has become nationally known for her pot roast.The beef is an unusual cut: a denuded short rib, which is a big piece of short rib with the bones and exterior fat removed. It can be ordered from a butcher; alternatively, Costco sells boneless short ribs sliced into portions. Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Ingredients & recipes noted below. From the WSJ http://online.wsj.com/article/SB123819733281561707.html?mod=slideshow_overlay_mod#articleTabs%3Darticle Allow more time if you are using some of her serving suggestions. These can be done while the meat is cooking. Enjoy.

Provided by Chicagoland Chef du

Categories Meat

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 33

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Ingredients

3 tablespoons canola oil
1 1/2 teaspoons kosher salt, freshly ground pepper to taste
1 short rib, denuded 3-5 #, alternately can use 3-5 # 1 boneless short ribs
3 carrots, peeled and chopped
1 medium onion, coarsely chopped
3 stalks celery, coarsely chopped
1 leek, white and light-green parts coarsely chopped
1/2 bulb of garlic, cloves smashed but unpeeled
1 bay leaf
1 cup sherry wine, Ms. Tracht uses Paul Masson Pale Dry Sherry, which retails for about
3 -4 cups chicken stock
2 tablespoons parsley, finely chopped
ingredients for caramelized onion
4 tablespoons canola oil
2 large onions, cut into medium-sized rings
1/2 teaspoon salt
black pepper
ingredients for roasted carrot
3 tablespoons canola oil
8 medium carrots, trimmed and peeled
1 pinch fresh thyme leave (optional)
1/4 teaspoon salt
black pepper
ingredients for creamy horseradish sauce
2 cups sour cream
1 tablespoon freshly grated horseradish
1 tablespoon prepared horseradish
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon heavy cream
1 dash Tabasco sauce
1 dash Worcestershire sauce
1/4 lemon, juice of

Steps:

Set rack to the lower third of the oven. Preheat oven to 375 degrees.
Dry beef with paper towels, season with salt and pepper.
Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
Remove beef from pot; discard all but a teaspoon of fat.
Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
Cover pot with tin foil or a tight-fitting lid and place in oven.
Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
Continue cooking for a total of three hours. Allow the meat to cool in the liquid. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid.
To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.