Bistro V’s Jeremy Downey demos braised short ribs.
By Jan Walsh
Photography by Beau Gustafson
I often dine at Bistro V for the fish of the day. It is consistently marvelous. Grouper, snapper, and any Gulf Seafood in the hands of executive chef Jeremy Downey—native of Bayou La Batre—never disappoints. Yet with today’s dish we discover that Downey’s culinary talents are wider than the sea. His Braised Short Ribs are also a favorite of many at Bistro V. Bistro V is co-owned by Downey and his partner, Emily Tuttle Shell who serves as general manager. Ingredients:
4 8 to10 Ounce beef short ribs (fat trimmed)
4 Carrots chopped, large chop size
4 Celery stalks chopped, large chop size
2 Large onions chopped, large chop size
Bottle Red Wine, Cotes du Rhone suggested
32 ounce beef stock
5 large potatoes
Block of Pecorino Cheese, grated
1 Large onion, julienned
1/4 Cup White Wine
Add enough blended oil to a sauté pan to coat. Sauté carrots, celery, and onion with salt and pepper on medium heat for five minutes. Deglaze pan with red wine and set aside. Heat blended oil on high heat is cast iron skillet. While skillet is heating, season each short rib with generous amount of salt and pepper. Sear short ribs on all sides until good crust is formed. Place short ribs in roasting pan. Deglaze skillet with red wine and pour over short ribs. Top short ribs with sautéed vegetables. Pour enough beef stock into roasting pan to cover short ribs. If needed add more red wine to cover ribs. Cover roasting pan with foil and bake at 350 degrees for two and one half hours.
Peel and cut potatoes with a mandolin or very thinly with a knife. Slices should be 1/8 of an inch. Layer potatoes in buttered casserole pan with Pecorino cheese, salt and pepper with heavy cream to coat for each layer. Add extra Pecorino to cover top layer. Cover pan with foil and bake at 350 degrees for one hour. When Short Ribs are done pour strained braising liquid into saucepan and cook over medium-high heat until reduced by half.
Just before plating dish, sauté onion julienne in oil until caramelized. Deglaze pan with white wine and add spinach and salt and pepper. Sauté until spinach is wilted.
Cut gratin into four servings and place on dishes. Add sautéed spinach next to gratin. Place short rib over spinach and gratin and ladle braising liquid reduction over short rib.
Published, B-Metro magazine, September, 2014