Braised Short Ribs, Ratatouille – Bruno Albouze

Indulge in the ultimate comfort food experience with my succulent braised short ribs, served with a side of flavorful ratatouille and creamy pomme purée. In this mouthwatering recipe, I’ll show you how to achieve tender, fall-off-the-bone short ribs with a rich and savory sauce that pairs perfectly with the vibrant ratatouille and velvety smooth mashed potatoes. Get ready to elevate your dining experience with this delicious and impressive dish that will surely impress your family and friends.

To get the full recipe go to https://brunoalbouze.com/braised-short-ribs/
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Get ready for my culinary Journey with my second brazed short ribs recipe served with a side of flavorful upscale ratou kdi and pom puree mashed potatoes F Joel Robo hey Bruno Alo here let’s get started so short ribs are a cut of beef taken from the brisket Chuck plate or

Rib areas of the beef cattle the meat off of these bones isn’t as tender as the meat of a steak but it has much more flavor brazed short ribs is an affordable option and it never disappoints so for the marinade I am going to use ponir and a ruby Port note

That alcohol used in marinades should be cooked off indeed when using wine in marinade if alcohol is burned off first the meat meat will absorb the full flavor of the fruits of the wine and condiments then I’m going to throw in there the chopped carrots uh leaks

Onions garlic and aromatics bring to a boil and cool that off then place the meat in a cool pot or large container and cover with a room temperature marinade and refrigerate for up to 24 hours now we have plenty of time to take care of the ratua ratou is a French

Provinal dish of chunky stewed summer vegetables such as zucchini eggplant Tomatoes but also onions garlic herbs and olive oil the version I am going to make now is inspired by the Pixar movie ratya a more sophisticated approach that will definitely impress your guest or customers first I’m going to char

Peppers whichever you like you can also roast them in the oven wrapped in foil let them sweat for about 10 minutes then peel and remove the seeds and membranes minced garlic and chop peppers next I am going to chop some onions celery stalks and carrots that is called M I’m going

To saut the mea with butter olive oil and herbs for about 10 minutes then I’m going to throw in there the garlic and cook until fragrance and peppers and tomatoes season to taste with salt pepper and sugar and cook for 20 minutes then I’m going to add some fresh basil

And you want to break this mixture down pead with the food processor do not over mix return to the stove and cook again for an hour until most of the moisture is gone and set aside to follow I am going to show you how to make the perfect vegetable ch

To do so I am going to cut thinly yellow squash and zucchini into 2 mm slices using the mandoline and then I’m going to cut the eggplants and tomatoes to the same thickness but with a sharp knife instead to make the T overlap a row of tomato eggplant yellow squash and

Zucchini and repeat four more times that’s going to be for one serving and continue until the done gorgeous season with salt pepper crushed garlic fresh thyme and a good drizzle of olive oil great news you can make your vegetable CH in advance and refrigerate it for up

To 24 hours before cooking all right so a day has passed and we are going to take care of the short ribs I’m going to take them out from the marinate pat dry and I’m going to seal them meat on all sides in a hot touch oven with a drizzle

Of grape seed oil and salt once the meat is seared I am going to saute the vegetables from the marinade for 5 minutes Next Step you want to remove the vegetables from the pot put the meat back in cover with the vegetables and add the wine from the marinade and the

Ve demig glass or reduced beef Stu St this is going to be fabulous bring to a boil cover and cook in the oven for 3 hours at 225° F 110 C I have to confess that I have tried the Sid method but quite frankly this oldfashioned way of cooking

Ribs that are fully immersed in their juice at all time produces the best result take texture wise and taste wise give it a shot and let me know what you think remove meat from the pot and discard veggies and aromatics pass cooking liquid through a seeve and

Refrigerate the fat will rise to the surface and solidify so all you have to do is break up the top with a knife discard the fat and finish the sauce carefully arrange meat on a baking tray lined with parchment paper and top with the weight in order to press down the

Meat during chilling and after one night in a refrigerator you are going to end up with this beautiful and perfectly even slab of meat trim and cut into desired portions needless to say that you want to save the trimmings for your next uh pasta dish parmon eggs soup you

Name it so for better handling and conservation you may want to use your vacuum sealer to store the portioned meat otherwise store in sealed container and refrigerate for a few days note that most cooked foods will only stay fresh in a refrigerator for uh a couple of

Days when vacuum sealed cooked foods can last in a fridge for up to 2 weeks and can also be stored in a freezer for up to 6 months all right so next in the agenda let’s let’s finish the sauce so remember the fat is already gone so you

Want to reduce the cooking liquid by half then whisk together port and cornstarch to make a smooth slurry thicken the sauce readjust seasoning and right before serving whis skin a couple of chunks of butter next let’s focus on the pom puree recipe that made Chef Joel rushon famous for creamy buttery simply

Excellent first off use the best potatoes such as lat or yuken gold and cook them skin on pass hot peeled potatoes through a food meal and add the butter gradually over the stove and when the fat is completely absorbed by the potatoes you want to incorporate the hot

Milk with the Whisk look at this amazing texture this is what we call in French la mline definitely kids favorite adults too all right so let’s plate this meal out and see what it looks like and taste reheat the meat and glaze it with the sauce and flush bake then mold out the

Hot peeper rod and top with the roasted vegetable T spoon out pu mline and add the glazed short ribs to get the full recipe visit my blog Bruno alo.com if you like the the video please give me a thumbs up and click down below to the Subscribe button have a gorgeous day

Bona see you soon