Braised Beef Short Ribs with Huckleberries, Chanterelle Mushrooms and Koginut Squash

Yield: 4 portions

Short Rib

Ingredients:

2 lbs Beef Short Ribs (Boneless Plate)
2 Tbsp Olive Oil
3 Carrots, large dice
3 Celery stalks, large dice
1 medium Yellow Onion, large dice
4 Garlic cloves, chopped
6 Thyme sprigs
3 Tbsp Tomato Paste
2 cups Red Wine
1 quart Beef Stock
2 Tbsp Dijon Mustard
2 cups Huckleberries
1 Red Onion, small dice
1 Tbsp Butter

Method:

• Season the short ribs on all sides with salt and pepper. Heat olive oil in a pot and sear the short ribs on all sides
  until deeply browned, about 2-3 minutes per side.
• Remove the short ribs from the pot and add the carrots, celery, onion, garlic, and thyme. Season with salt and
  pepper. Cook for 5 minutes, stirring frequently, until slightly caramelized.
• Add tomato paste and cook for 3 minutes, stirring often.
• Pour in the red wine and bring to a simmer. Cook for 3-4 minutes, reducing by half.
• Return the short ribs to the pot and add beef stock. The liquid should cover 1/2 to 2/3 of the ribs.
• Cover loosely with foil or a lid and braise in a 350°F oven for 2.5 hours until tender.
• Remove the ribs and let them cool in the liquid for 1 hour. Strain the liquid and reserve.
• In a sauté pan, melt butter and sweat the onions. Add huckleberries and cook for 5-10 minutes to reduce the
  liquid while keeping the berries intact. Stir in Dijon mustard.
• Add the strained braising liquid to the huckleberries and simmer until desired consistency. Adjust seasoning.

Vegetables

Ingredients:
1 large Koginut Squash
1 tsp Cinnamon
1 tsp Fennel Pollen (or Fennel Seed)
1 tsp Salt
½ tsp Espelette Pepper
½ lb Butter
2 Tbsp Parsley, chopped
1 Tbsp Sage, chopped
1 Lemon
½ lb Chanterelle Mushrooms
½ cup Red Onion, sliced
1 tsp Thyme, chopped
1 cup Celery Root, diced
2 Tbsp Olive Oil
2 Tbsp Butter

Method:

• Cut the squash in half and remove seeds. Season with spices, salt, and olive oil. Roast flesh-side down on a
  parchment-lined pan at 350°F for 30 minutes until tender.
• Remove the skin and puree the squash in a food processor or blender.
• Heat butter in a pan until foaming and nutty. Add lemon juice and herbs, then pour over the squash puree.
• Blend until smooth.
• In another sauté pan, heat olive oil and sear the mushrooms. Season with salt and pepper. Cook for 2 minutes.
• Add onions and celery root. Cook until mushrooms release liquid and celery root is tender.
• Add butter and cook briefly.

To Complete:

• Place a generous portion of squash puree on each plate.
• Arrange short ribs over the puree.
• Top with huckleberry sauce.
• Garnish with sautéed mushrooms, onions, and celery root. Serve warm.

Enjoy!

Pairs well with:

Cabernet Sauvignon Napa Valley 2020
Cabernet Sauvignon Oak Knoll District of Napa Valley 2022