A favorite Terrapin recipe from Chef Kroner to share with someone you love this Valentine’s Day. Enjoy!
Braised Beef Short Ribs Gratinée
6 ea. 8-10 ounce pieces of boneless short ribs
4 tablespoons flour
2 tablespoons vegetable oil
To taste salt & pepper
2 quarts + chicken stock
1 pound carrots, coarsely chopped
1 pound celery, coarsely chopped
1 pound onion, coarsely chopped
2 ea. bay leaves
1 tablespoon dried thyme
12 ounces IPA beer
4 tablespoons butter
1-1/2 pounds Spanish onions, thinly sliced
1 tablespoon sugar
1 tablespoon flour
1 quart reduced rib braising liquid
1 cup white wine
To taste salt and pepper
6 ea. oblong slices of hearty bread (cut from a boule), toasted
1 pound gruyere cheese, grated
Preheat oven to 300 degrees. Season short ribs with salt and pepper, then dredge in flour. Heat large sauté pan over high heat. Brown ribs on all sides and place in a heavy Dutch oven or stock pot, 6 quarts or larger. Place stock, beer, carrots, celery, onions, thyme and bay leaves in pot with ribs and bring to a boil over high heat. The ribs do not need to be completely submerged in the liquid. Place pot in oven and cook for two hours. Check periodically to make sure the exposed parts of the ribs are not getting too dark. If so, rotate them. When they are done, you should be able to easily pull strands of meat off the ribs with a pair of tongs. Remove the ribs carefully from the pot, place in a shallow baking pan, cover and place in the oven at 150 degrees to keep warm. Strain the braising liquid and return to saucepan. Skim any fat floating on the surface. Bring to boil and reduce until there is approximately one quart of liquid remaining.
While the braising liquid is reducing you can start your sauce. In a 4 quart sauce pan, melt butter over medium heat. Add onions and cook until soft. Add sugar and flour and continue cooking for one minute. Add braising liquid and wine and bring to a boil. Cook until sauce thickens and then season to taste with salt and pepper. Place toasted bread on a sheet pan and evenly distribute grated cheese on top. Place under broiler until cheese is melted.
To finish dish, in an individual serving bowl, place one rib and pour four ounces of sauce over and top with cheese crouton. This dish is delicious served with mashed potatoes and sautéed spinach.