WSVN — Tender, juicy beef served up on fresh crusty bread, all from a fabulous Fort Lauderdale hotspot! That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Nicolay Adinaguev
The Restaurant: Steak 954 inside the W Fort Lauderdale
The Dish: Braised Short Ribs Sandwich
Ingredients:
Short Ribs
5 pounds boneless beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml. bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
12 large Ciabatta Rolls
Horseradish Cream
1/2 cup Crème Fraiche
1/2 cup mayonnaise
1/2 cup squeezed and dried prepared horseradish
1 lemon juiced
Salt and pepper to taste
Pickled Onions
2 red onions
½ cup red wine vinegar
½ cup water
½ cup sugar
Method of Preparation:
– For Short Ribs, preheat oven to 350° and season short ribs with salt and pepper. Then, heat the oil in a large Dutch oven over medium-high. Working in 2 batches, brown the short ribs on all sides, about 8 minutes per batch. Then, transfer the short ribs to a plate. Pour off all, but 3 tbsp. drippings from pot.
– Add onions, carrots, and celery to the pot and cook over medium-high heat, stirring often, until onions are browned, for about 5 minutes. Then, add flour and tomato paste; cook, stirring constantly, until well combined and deep red, for 2-3 minutes. Stir in wine, and then, add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2-2½ hours. Transfer short ribs to a platter. Strain sauce from pot into in to a container and set aside. Cool short ribs and slice in ¼ inch slices and reserve.
– For Horseradish Cream, simply put all the ingredients together in a bowl, mix well and reserve.
– For pickled red onions, cut onion to thin slices and place in heat proof container. Bring all other ingredients to a boil and pour in to container with onion. Allow onions to cool to room temperature and then move to the refrigerator for storage.
– To make the sandwich, put slices of short ribs in a pot and baste with reserved sauce. Slice Ciabatta rolls in half and toast and spread on horseradish cream. Put 4 to 5 slices hot short ribs on to each toasted Ciabatta roll, and top with a handful of baby arugula, tomato, pickled red onion, a splash of olive oil and salt and pepper.
To Plate:
Serve the Short Ribs Sandwich with Dirty Potato Chips
Serves: 8-10
Steak 954
W Hotel
401 North Fort Lauderdale Beach Blvd.
Fort Lauderdale, Florida 33304
954-414-8333
http://www.starr-restaurant.com/steak954.com/