Jar Retaurant Pot Roast Using Boneless Short Ribs

Description

Chef suzanne tracht, whose restaurant jar has received myriad honors since opening in 2001, has become nationally known for her pot roast.the beef is an unusual cut: a denuded short rib, which is a big piece of short rib with the bones and exterior fat removed. It can be ordered from a butcher; alternatively, costco sells boneless short ribs sliced into portions. Serving options: serve with caramelized onions, roasted carrots, horseradish cream. Ingredients & recipes noted below. From the wsj http://online.wsj.com/article/sb123819733281561707.html?mod=slideshow_overlay_mod#articletabs%3darticle
allow more time if you are using some of her serving suggestions. These can be done while the meat is cooking. Enjoy.

Ingredients

• Canola Oil
• Kosher Salt
• Rib
• Carrots
• Onion
• Celery
• Leek
• Bulb Of Garlic
• Bay Leaf
• Sherry Wine
• Chicken Stock
• Parsley
• Caramelized Onion
• Onions
• Salt
• Black Pepper
• Carrot
• Fresh Thyme Leave
• Horseradish Sauce
• Sour Cream
• Horseradish
• Prepared Horseradish
• Ground Black Pepper
• Heavy Cream
• Tabasco Sauce
• Worcestershire Sauce
• Lemon

Instructions

1. Set rack to the lower third of the oven
2. Preheat oven to 375 degrees
3. Dry beef with paper towels, season with salt and pepper
4. Set a dutch oven on high heat until it is very hot
5. Add oil and heat until just smoking
6. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side
7. Remove beef from pot
8. Discard all but a teaspoon of fat
9. Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon
10. Put all vegetables into pot and cook until slightly soft, about 5 minutes
11. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered
12. Cover pot with tin foil or a tight-fitting lid and place in oven
13. Check after 15 minutes to make sure liquid is simmering lightly
14. Adjust heat as needed
15. Continue cooking for a total of three hours
16. Allow the meat to cool in the liquid
17. When cool, degrease, either by using a degreasing pitcher or by chilling in the refrigerator and removing most of the hardened fat from the surface of the liquid
18. To serve, place a colander over a large bowl
19. Remove meat from liquid
20. Strain the liquid, pressing down on vegetables to remove all the juice
21. Discard vegetables
22. Return the meat to the liquid and reheat
23. Cut meat into portions and place each in a pasta dish
24. Spoon a generous portion of the braising liquid around the beef
25. Top with a spoonful of caramelized onions and a roasted carrot
26. Sprinkle with parsley
27. Serving options: serve with caramelized onions, roasted carrots, horseradish cream
28. Recipes
29. Caramelized onions
30. Heat a fry pan until very hot
31. Add oil, then the onions
32. Sprinkle with salt and pepper, and, using tongs, toss occasionally
33. Cook for about 10 minutes until onions are golden brown and very soft
34. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking
35. Roasted carrots
36. Preheat oven to 425 degrees
37. Heat a fry pan until very hot
38. Add oil, then the carrots
39. Add thyme, salt and pepper
40. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes
41. Move pan to oven and roast for about 20 minutes, until carrots are tender
42. Creamy horseradish sauce
43. In a large bowl, whisk together all ingredients
44. Taste
45. Add more fresh and prepared horseradish, lemon and tabasco to taste
46. Refrigerate