Recipe created by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York, USA.
Image by Diana DeLucia.
Root Vegetable Purée
Red Wine Reduction
Lay the short ribs on a sheet pan and season with salt and pepper a bit on the heavy side.
Heat a heavy soup pot with the lid on over medium-high heat. Add the olive oil and warm through.
Add as many short rib pieces to the pot as you can fit in a single layer without overcrowding the pot. Sear, turning occasionally until the meat is uniformly golden brown all over, including the sides. Transfer the meat to a plate and repeat until you’ve browned all the short ribs.
Add the onions to the same pot that you seared the short ribs in and cook over medium heat until lightly caramelized, about 10 minutes. Add the carrots, celery, cinnamon and star anise and cook for an additional 5 minutes. Stir in the tomato paste and garlic.
Heat the oven to 325°F.
Pour the wines and veal stock into the pot.
Bundle the thyme, rosemary branches and bay leaves with kitchen twine then drop into the pot. Bring the mixture to a simmer and cook over medium heat until the liquid has reduced by half, about 15 minutes. Stir and scrape the bottom of the pot.
Return the short ribs to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook at 325°F, turning short ribs every 30 minutes until the meat is fork tender, about 3-3½ hours.
Transfer the short ribs to a plate. Spoon off the fat from surface of the pan juices and discard (there will be a lot of it).
Strain the juice and place back on heat and reduce until it coats the back of a spoon evenly.
Place the short ribs in a pan and cover with the reduced liquid and let cool.
Root Vegetable Purée
Keep all the vegetables separate and steam until fork tender.
In a high-speed blender combine an equal amount of each vegetable until the blender is ¾ full.
Add a ½ cup of the heavy cream and ½ of the butter to the blender.
Start off slow and with a rubber spatula to help the purée start. Continue to raise speed to high, adding just enough liquid and butter to get the purée smooth. Be careful not to add too much liquid as the purée will be too loose.
Scrape the purée into a bowl and add the truffle peelings, truffle oil, salt and pepper.
Red Wine Reduction
Preheat the oven to 450°F and lightly oil 2 large shallow roasting pans with the canola oil.
In the roasting pans arrange the veal bones in one layer and roast until a dark brown, about 1 hour.
In a 14 qt. stockpot place the bones and water. Discard the fat from the roasting pans. Immediately add a ½ cup of water to each pan, scraping up the brown bits and adding to the stockpot. Bring the liquid to a soft boil.
While the stock is cooking, cut the carrots, onions and the white and pale green parts of the leeks into 1-inch pieces separately.
In an oiled large shallow roasting pan arrange the carrots, onions, and leeks in one layer then roast in the middle of the oven at 450°F until golden brown, about 20-30 minutes.
Add the roasted vegetables and remaining ingredients to the stock and boil softly for 14 hours. During the 14 hours skim off any fat and froth.
Separately reduce the 2 bottles of red wine in half then add to the stock. Reduce until the back of a spoon coats evenly.
Line a ½ sheet pan with parchment paper and coat with 1 cup of the extra virgin olive oil then sprinkle some course salt and sugar.
Deseed the tomato then lay the tomato petals throughout the sheet pan in a uniform manner.
Place the thyme, rosemary and garlic cloves randomly throughout the sheet pan but not on top of the tomatoes.
Sprinkle some course salt and sugar on the tomatoes, making sure each tomato has been seasoned. Sprinkle the remaining cup of olive oil to coat the tomatoes.
Heat the oven to 190-200°F then place the sheet pan in for 2 hours. Open the oven every 20 minutes to let the steam out so the tomatoes will start to wrinkle.
Using a spatula place the tomatoes in a small container. Strain the oil and place on top of the tomatoes.
Place the smooth vegetable purée in the middle of a plate then smooth with the back of a spoon to make a 6 inch circle.
Place 3 tomato petals on top of the vegetable purée to resemble a peace sign.
Place the braised short ribs on top at an angle so that you can still see all 3 tomato pieces.
Spread the red wine reduction around the vegetable purée.
Chateau Montelena, Napa Valley, Californio, 2011.
The clubhouse at Sebonack Golf Club, Southampton, New York, USA. Image by Larry Lambrecht, courtesy Sebonack Golf Club.