Christmas Dinner Short Ribs With Pear And Celery Salad Food

CHRISTMAS DINNER SHORT RIBS WITH PEAR AND CELERY SALAD

Steps:

• Preheat oven to 400 degrees. Clean mushrooms and roast until fragrant, set aside.Reduce oven temperature to 350.
• Preheat large dutch oven or stock pot on stove over medium high heat. Add 3 tablespoons olive oil. Season short ribs with salt and pepper then add to pan and sear on all sides until browned. Remove short ribs from pan, set aside. Add thyme and stir for about one minute, Do not burn.
• Add onion, carrot, celery and thyme to the pot and season well with salt and pepper. Cook for about 5 minutes, add the garlic and cook another 5 minutes. Pour in the red wine and beef stock, bring to a boil.
• Place the short ribs into the vegetable and stock mixture making sure to "nestle" them into the liquid. The braising mixture should not completely cover the ribs (only about 2/3 of the way). If there are too many ribs to fit into a single layer in the pan, divide the vegetable mixture and use two pots. Do not stack the ribs on top of each other.
• Place the lid on the pot, leaving it "ajar" so steam may escape. Place pot in the oven and cook until tender but still in one piece (not falling apart); about 2 1/2 to 3 hours.
• While the ribs are cooking, prepare the compound butter by roughly chopping the mushrooms then mincing the mushrooms in a food processor or finely by hand. Stir the cooled mushrooms into the softened butter. Spoon the butter on to a sheet of plastic wrap and roll into a cylinder with the diameter a little larger than a quarter. Chill until ready to use.
• While short ribs are cooking, prepare the Pear and Celery Salad.
• To make the salad, cut 3 pears and 3 celery stalks into 2 1/2 inch long pieces then cut into 1/4 by 1/4 inch sticks. Be sure to keep some of the celery leaves on the small, thin stalks at the top of the celery stalk and use them in the salad. Keep in chilled water to stay crisp.
• Mix the creme fraiche with the juice of 1/2 lemon. Season with salt and pepper.
• When the ribs are almost finished cooking. Remove about 2 cups of the liquid and reduce slightly in a sauce pan until thickened.
• Remove short ribs from pan and place on warm serving plater. Top with a slice of mushroom compound butter. Cover with foil to keep warm.
• Remove the sauce from the heat and strain though a fine sieve, whisk in cubes of butter one at a time. Spoon the sauce over the short rib and butter
• Plate the short ribs on individual plates or on a serving plater. Spoon the sauce over the short ribs and butter.
• Toss the pears and celery alumettes (sticks) in the cream fraiche and serve on top of each short rib.
• Trim the leaves and tender parts of the flat leaf parsley and sprinkle on the top of the salad.

LACQUERED SHORT RIBS WITH CELERY-ROOT PUREE AND CELERY-PEAR SALAD

Steps:

• Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with salt and pepper, and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
• Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add scallions, pear, star anise, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.)
• Make the celery root puree: Bring celery root and cream to a boil in a medium saucepan. Reduce heat and simmer until celery root is tender, about 30 minutes. Strain celery root, reserving cream. Puree celery root with 2 cups of reserved cream in a blender until smooth. Season with salt and pepper. (Celery root puree can be made up to 1 day ahead; reheat over low heat.)
• Make the celery-pear salad: Mix celery, pear, scallion, and jalapeno in a small bowl. Toss with oil and lime juice, and season with salt and pepper.
• Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 10 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs on top of celery root puree, and drizzle with sauce. Top with pear salad.

CHRISTMAS PRIME RIB

Steps:

• The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
• Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
• Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
• To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.