NECM Kitchen Braised Short Rib Family Dinner (Available Nov, 2 – Nov, 7)
**Can be prepared Dairy Free to accommodate Dairy allergies**
4 (8 oz) Boneless Braised Kinnealy boneless short ribs hard seared and braised with celery, Vidalia onions, carrots, garlic, thyme, rosemary, cabernet sauvignon, and homemade chicken stock.
Served over a Maine Grains Farro root vegetable hash. This includes a savory Farro mixed with roasted sweet potato, heirloom carrots, parsnips, and charred brussel sprouts mixed with a roasted garlic cloves, sweet onion, extra virgin olive oil and included is a side parmesan cheese topper.
Parmesan Crisps – For a crunchy note with this dish we are serving parmesan crisps. Using Francese bread (Chewy artisan bread from Northern Italy) baked with homemade hot oil (smoked paprika, crushed red pepper, sea salt, blended oil) and finished with parmesan.
Preheat oven to 350
Braised short rib
Leave covered in liquid and bake in oven for 20 – 25 minutes
Farro Root Vegetable Hash
**Do not mix until instructed**
At the same time as the short ribs are cooking. Leave uncovered and pour chicken stock into the bottom of the tin where the farro is. Pour a little olive oil over vegetables on top. Bake for 20 minutes until vegetables have a nice color and stir all together. Leave in oven until all liquid has been absorbed by the farro (10 minutes or so).
Red wine reduction sauce
Pour into small sauce pot and bring to a boil.
Pour red wine sauce over the short ribs at own discretion and taste. Add a little hot oil to farro for a little more flavor or use for parmesan crisp dip. Finish with grated parmesan given.
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