Montanas Nevadas, Argentina

What? You can’t make it to Argentina next week? Well, how about making one of the dishes?  Chef Mark Ayers of TusCA Ristorante at the Hyatt Regency Monterey has graciously shared his recipe for “Braised Short Ribs with Black Truffle” which he will be preparing at the Masters of Food & Wine.  As Chef Ayers says, “These boneless short ribs are braised in veal stock and pinot for several hours. They are served over celery root puree, sauced with a reduction of the braising liquid and garnished with shaved black truffle.”.

Braised Prime Beef Short Ribs with Black Truffle, Pinot Noir Reduction

Chef Mark Ayers, TusCA Ristorante at the Hyatt Regency Monterey 

Short Ribs

• 5 lbs. Prime Beef Short Ribs (boneless)
• 12 oz Onion, Diced
• 8 oz Carrot, Diced
• 8 oz Celery, Diced
• ¼ bunch Thyme
• ¼ bunch Parsley
• 1 bottle Pinot Noir
• 1 gallon Veal Stock
• 1 cup Blended Olive oil 

1. Clean short ribs, butterfly and tie.

2. Season with salt and pepper and sear in very hot oil until nicely browned on all sides.

3. Remove and place in braising pan, set aside.

4. In the same pan in which the ribs are seared, caramelize vegetables and deglaze with pinot, reduce.

5. Add vegetables/wine to braising pan with the ribs and cover with veal stock.

6. Bring to a simmer over low heat, add herbs and cover with tight fitting lid or foil.

7. Braise at 300 degrees for 5-5½ hours or until tender.

8. Carefully remove from liquid and refrigerate before portioning.

9. Strain liquid and simmer, skimming often.

10. Reduce liquid by about 3/4, to desired consistency.

11. Reheat ribs in sauce and adjust seasoning 

Celery Root Puree

• 2 lbs. Celery root
• 2 qt. Cream
• 4 oz. Butter
• 4 oz.  Crème Fraiche, whipped
• To Taste. Salt and Pepper

1. Peel celery root and dice into large cubes.

2. Place celery root in small saucepan and add enough cream to cover.

3. Place on low flame and bring to a simmer. Cook until tender.

4. Drain and pass through food mill and then tamis.

5. Fold in butter and crème fraiche.

6. Adjust seasoning to taste.

Presentation

Place celery root puree in the center of the plate.  Place rib on celery root and drizzle with sauce. Season with sea salt if desired. Shave black truffle and garnish with chervil. 

About Masters of Food & Wine South America

This is the second annual Masters of Food & Wine South America, an unparalleled gastronomical gathering that brings together top Latin American culinary talent and a few celebrated global chefs to showcase their expert skills using local ingredients and produce, paired with the acclaimed wines of Argentina. The event is taking place in both the beautiful Park Hyatt Buenos Aires and in private wineries at the base of the Andes throughout Mendoza, Argentina from February 12–16, 2008. For more details goto: www.mfandw.com.ar