Good Day Atlanta viewe information February 6, 2018
ATLANTA - Braised Short Ribs, Sweet Potatoes, Baby Turnips, Red Wine Sauce
(Yield 8 servings)
Ingredients
• 6 Bone in Short Ribs (About 6 lbs)
• Kosher Salt (To Taste)
• Black Pepper (To Taste)
• Extra Virgin Olive Oil
• 1 Large Onion cut into ½ inch pieces
• 2 ribs Celery, cut into ½ inch pieces
• 2 Carrots peeled, cut in ½ and cut into ½ inch pieces
• 2 Garlic Gloves, Smashed
• 1 Cup Tomatoes Paste
• 5 cups Heated Red Wine
• 2 Cups Chicken Stock
• 1 Bunch Fresh Thyme
• 2 Bay Leaves
• 1 Bunch Basil
• 1 Bunch Baby Turnips
• 8 Sweet Potatoes
Directions
• Season each short rib generously with salt and pepper
• Coat a large pot with olive oil and bring to Hight heat
• Add Short Ribs, and sear them very well, about 2 to 3 minutes per sides.
• Do not overcrowd pan, if necessary cook in batches.
• Preheat the oven ato 375 degrees F.
• After Short Rib are seared, set aside, remove all fat from the large pan.
• Add all vegetables (Carrots, Onion, Celery, Garlic, Thyme, Bay leaves) and cook them until golden in color, add salt pepper as well, cook for about 10 minutes ( don’t let the bottom burn)
• Add Tomato Paste, cook for about 5 minutes.
• Return Short Rib to the pot
• Add Red Wine, bring to a boil and reduce to 58%
• Add Chicken Stock and bring to a boil.
• Cover the pot with a lid and put in an oven preheated to 375 degrees F and cook for about 3 ½ hours.
• Check periodically during the cooking process and add chicken stock or water, if needed.
• Turn the meat over halfway through the cooking time.
• Remove lid during the last 28 minutes of cooking to let things get a nice and brown and to let the sauce reduce.
• When done the meat should be very tender but not failing a part.
• Serve with braising liquid.
Sweet Potatoes and Turnips
• Peel Turnips and sweet potatoes and cook them in boiling water with salt, sugar, lemon jus.
Chocolate Mousse, Vanilla Whipping Cream
(Yield 4 to 6 servings)
Ingredients
• 5 ¼ Ounces Bittersweet Chocolate, Coarsely Chopped
• 14 Ounces Cold Heavy Cream
• 3 Large Egg Whites
• 1 Ounce Granulated Sugar
• 2 Ounces, Sweetened Whipping Cream, For Garnish (Optional)
Directions
• Place Chocolate in a large bowl set over a bain -marie (double boiler), at low simmer.
• Stir chocolate until melted. Turn off heat and let stand.
• Beat the Cream over ice until it forms soft peaks.
• Set aside and hold at room temperature.
• With a mixer, whip egg to soft peaks.
• Gradually add the sugar and continue whipping until firm.
• Remove the Chocolate from bain -marie and using a whisk, fold in the egg whites all at once.
• When the egg whites are almost incorporated, fold in the whipped cream.
• Cover the mousse and refrigerate for 3 hours or until is set.
• Serve in ramequin topped with more whipped cream and shaved chocolate, if desired.