JAR RETAURANT - POT ROAST USING BONELESS SHORT RIBS
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.
Provided by Chicagoland Chef du
Categories Meat
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 33
Steps:
- Set rack to the lower third of the oven. Preheat oven to 375 degrees.
- Dry beef with paper towels, season with salt and pepper.
- Set a Dutch oven on high heat until it is very hot; add oil and heat until just smoking. Sear beef until it is a deep, rich brown, about 3 to 5 minutes a side.
- Remove beef from pot; discard all but a teaspoon of fat.
- Add sherry to pot and reduce by half, about 4 minutes, while scraping up flavorful brown bits with a wooden spoon.
- Put all vegetables into pot and cook until slightly soft, about 5 minutes. Add bay leaf and beef, with any accumulated juices, then pour on chicken stock until the beef is three-quarters covered.
- Cover pot with tin foil or a tight-fitting lid and place in oven.
- Check after 15 minutes to make sure liquid is simmering lightly; adjust heat as needed.
- Continue cooking for a total of three hours. Allow the meat to cool in the liquid. 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.
- To serve, place a colander over a large bowl. Remove meat from liquid. Strain the liquid, pressing down on vegetables to remove all the juice. Discard vegetables.
- Return the meat to the liquid and reheat. Cut meat into portions and place each in a pasta dish; spoon a generous portion of the braising liquid around the beef. Top with a spoonful of caramelized onions and a roasted carrot. Sprinkle with parsley.
- Serving options: Serve with Caramelized Onions, Roasted carrots, Horseradish Cream. Recipes noted below.
- Caramelized Onions (Yield: 8 servings - Active Time: 12 minutes).
- Heat a fry pan until very hot; add oil, then the onions. Sprinkle with salt and pepper, and, using tongs, toss occasionally. Cook for about 10 minutes until onions are golden brown and very soft. If onions begin to burn, add 2 to 3 tablespoons of water, reduce heat and continue cooking.
- Roasted Carrots (Yield: 8 servings - Active Time: 2 minutes - Cooking Time: 10 minutes).
- Preheat oven to 425 degrees. Heat a fry pan until very hot; add oil, then the carrots. Add thyme, salt and pepper. Agitate the pan to allow the carrots to brown slightly on all sides, about 2 minutes. Move pan to oven and roast for about 20 minutes, until carrots are tender.
- Creamy Horseradish Sauce (Yield: 8 servings - Active Time: 5 minutes).
- In a large bowl, whisk together all ingredients. Taste; add more fresh and prepared horseradish, lemon and Tabasco to taste. Refrigerate.
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Daniel Washington
[email protected]This recipe was too complicated and the end result was not worth the effort.
Ghaith Mohamad
[email protected]This pot roast was a disappointment. The meat was tough and the vegetables were overcooked.
Cinah Mohlouoa
[email protected]This is my go-to pot roast recipe. It's easy to make and always turns out great. The meat is always tender and the vegetables are perfectly cooked.
Sondos Ben
[email protected]I made this pot roast for a special occasion and it was a huge success! The short ribs were melt-in-your-mouth tender and the sauce was divine.
R Orr
[email protected]This pot roast is a great way to use up leftover short ribs. The meat is tender and flavorful, and the sauce is rich and savory.
Md Younuskhan Md Younuskhan
[email protected]I've made this pot roast several times and it's always a crowd-pleaser. The meat is always tender and juicy, and the sauce is flavorful and delicious.
Kingdom knowledge
[email protected]This recipe was a hit at my dinner party! The short ribs were cooked to perfection and the sauce was rich and savory. I highly recommend this recipe.
Malikaslam Karloo
[email protected]Delicious and easy! I used a chuck roast instead of short ribs and it still came out great. The sauce was flavorful and the meat was cooked perfectly.
adeel iqbal
[email protected]This pot roast was easy to make and turned out great! The meat was fall-apart tender and the vegetables were perfectly cooked. I will definitely be making this again.
Hami Khokhar
[email protected]My family loved this recipe - the short ribs were so tender and the sauce was perfect! I served it over mashed potatoes and everyone went back for seconds.