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In Season: Slow-Braised Short Ribs with Broiled Parmesan Macaroni & Caramelized Romanesco
A cold weather Romanesco recipe from The Mildred.
In Season: Slow-Braised Short Ribs with Broiled Parmesan Macaroni & Caramelized Romanesco
In yesterday's paper we told you all about Romanesco, a vegetable whose mathematically sequenced spiral staircases of green florets will make you go blind if you look long enough. Michael Santoro of the Mildred is a fan of this member of the mustard family. Right now, he's using it with his braised beef rib with macaroni mornay, and we've got the recipe. It's a doozy, but also the perfect thing to bust out on a cold and lazy Sunday afternoon.
Slow-Braised Short Ribs with Broiled Parmesan Macaroni & Caramelized Romanesco
Serves 6
For the Short Ribs and Marinade
6 bone-in short ribs (about 5 ¾ pounds)
2 tbsp raisins
1 oz tomato paste
1/3 cup worchestershire sauce
4 tsp. soy sauce
1 tbsp. chopped garlic
1 tbsp. chopped shallot
4 tsp. fresh grated horseradish
1/3 cup diced tomatoes
2 tbsp. Dijon mustard
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
2 tsp. chopped fresh parsley
2 bay leaves
3/4 cup rootbeer
1 tsp. paprika
1 tsp. coriander
1 tsp. allspice
1/2 tsp. ground ginger
2 cups chicken stock (homemade preferred, but store bought is fine)
For the Mornay Sauce
4 oz butter
4 oz flour
2 quarts milk
1 bay leaf
½ an onion, cut into pieces
1 tsp of nutmeg
2 cup grated parmesan cheese
2 cups grated gruyere
3 tbsp. cream
1 tbsp. chopped chives
¾ lb. ziti, cooked about 2 minutes less than package instructions
For the Romesco
1 head romesco, cut into bite-size (1-inch) pieces
3 tbsp. plus 1 tsp. butter
1 tsp. minced garlic
1 tsp. minced shallot
1 tsp. lemon zest
1 tsp. fines herbs
1 tsp. white wine
1 tsp. chopped fresh thyme
- Make the marinade: Blend all ingredients together except for the stock in a large blender, and add to an
- oven-safe Staub braising pot. Stir in the stock and submerge the short ribs. Cover the pot and place in the refrigerator, allowing the short ribs to marinate for 2 days.
- Braise the short ribs: Remove the marinating ribs from the refrigerator to take the chill off the mixture.
- Heat the oven to 165°F, and transfer the pot to the oven. Allow to braise for 18 hours, until the meat is tender and cooked through.
- Make the béchamel for the mornay sauce: In a saucepan, heat the milk with the onion, the nutmeg, and one bay leaf until scalded. Remove from the heat and keep warm.
- Melt the butter in a large saucepan and whisk in the flour until no lumps form. Cook over medium-low heat, stirring constantly, until a light golden roux forms. Remove the onion and bay leaf from the milk and slowly incorporate the scalded milk, whisking constantly to avoid lumps, until combined. Add the nutmeg.
- Cook the mixture together over medium-low heat until smooth, creamy, and no longer floury.
- Make the mornay sauce: In a medium-large bowl, add both cheeses and slowly pour in the béchamel, stirring constantly to melt the cheese. Toss the sauce with the ziti and season to taste (you might not need all of it).
- Divide the pasta among individual Staub skillets or gratin dishes, and preheat the broiler.
- Prepare the braised meat: Remove the meat from the bones, separate into approximately four-ounce portions, and press between two sheet pans. Using a large spoon, de-fat the sauce and allow it to simmer and reduce slightly.
- Make the romanesco: In a medium cast-iron skillet, heat the 3 tbsp. butter until foaming, and add the thyme, shallot, garlic, and romanesco. Saute until golden and caramelized, about 10 minutes. Add a splash of white wine and deglaze, and finish with a knob of butter, fines herbs, and the lemon zest. Set aside and keep warm.
- Broil the noodles: Transfer the gratin dishes to a sheet tray and broil until golden brown and bubbly, about 3 minutes.
- Finish the dish: place about four ounces of short rib meat into the center of each noodle dish, and spoon over the sauce. Arrange the romanesco around the braised meat, and serve immediately.
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