A Recipe from Chef Timothy Delling
The holidays may be different this year, but the power of good food to bring joy remains the same. That's why I'm sending this recipe your way. It's one of my favorites!
Enjoy it for yourself and share it with your friends and family.
There was always a culture of food in my family. My grandparents were all European. My grandfather and his brothers came from Italy and opened a restaurant in New York. There is a chaos to a big family and every family has issues, but around the table no matter what happened in the day, you sat down at the table and got this sense of joy and love.
I hope you enjoy this recipe. We could all use a sense of joy and love right now.
And if anyone asks where the recipe came from, that's your chance to tell them all about FareStart!
My favorite FareStart moment? When I was at a restaurant (pre-COVID) and the server asked me where I work, I said "FareStart". He called the manager over who came out and said, "FareStart! We love you guys!" Two of the line cooks were FareStart graduates. I was just so proud of how proud of themselves they were. You see their journey from start to finish in this building but to see it happen outside and see them thrive- it was just a beautiful moment.
Here's to building beautiful moments one meal, one person at a time.
Stay safe. Stay well. Happy cooking. Happy Holidays.
- 4 lbs beef short ribs
- 1 pint of port
- 1.5 pints of red wine
- 2 large carrots, cut into 1” bias
- 2 onions, halved
- 1 celery stick, chopped
- 3 garlic cloves, chopped
- 3 juniper berries
- 3 white peppercorns
- 2 cinnamon sticks
- 1 sprig of thyme
- 3 bay leaves
- 1 sprig of rosemary
- 2.5 oz of olive oil
- 2 tbsp of tomato paste fried in olive oil
- 4.5 pints brown chicken stock low sodium
- 2 pints beef stock low sodium
- 2 oz of your choice of mushrooms
- 2 oz of clarified butter
- sea salt
- white pepper, freshly ground
- parsley, chopped, to garnish
- ¼ lbs unsalted butter
To start the dish, place the short ribs, port, wine, vegetables, mushrooms, garlic and spices in a large, non-metallic container or dish. Tie together the herbs with string, add to the dish and cover the container. Place in the fridge to marinate for 24 hours.
2. Roast veggies
The next day, remove the beef from the dish and set aside. Carefully drain the vegetables, reserving the liquid in a separate bowl, and set to one side. Add half of the oil to a heavy-based, ovenproof pan then add the vegetables and mushrooms then roast in a 400° Fahrenheit oven until lightly caramelized.
3. Brown the beef
Salt the ribs liberally and let sit for approximately 15 minutes. Add the remaining oil to a pan, then add the beef and sear the meat all over until nicely browned.
4. Add the tomato purée to the pan, allowing it to cook out slightly with the meat. Remove the beef and set to one side, then add the reserved marinating liquid to the pan. Allow the liquid to reduce slightly, then pour in the beef and chicken stock and bring to a boil.
5. Preheat the oven to 320° Fahrenheit
6. As the liquid boils, use a spoon to skim off any scum that rises to the surface. Season to taste, add the beef and roasted vegetables to the pan and cover with a lid. Cook in the oven for 2 ½ - 3 hours, or until the beef is tender.
7. When ready, remove from the oven and allow to cool. Once cool, remove the beef and vegetables from the liquid and place liquid in refrigerator.
8. When layer of fat has solidified over the refrigerated cooking liquid, gently pull off in sections and discard.
9. Reduce the remaining liquid over a rapid boil till it is “syrupy” in viscosity.
10. Take liquid off the heat and whisk in half stick of cubed butter.
11. When ready to serve, gently reheat the beef and vegetables in the oven.
To plate, divide the beef between 4 plates and scatter the mushrooms, and vegetables over top. Spoon over the sauce and finish with a little chopped parsley. Serve immediately.