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PRIME FILET AND BRAISED SHORT RIBS WITH PEAS AND SPINACH


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Member since 2014

Serves 8 | Prep Time | Cook Time

Ingredients

Eight 3 bone short ribs cut 1" thick by 4" long
Four 4 ounce prime filet mignon steaks, seasoned with sea salt, pepper, olive oil
Sea salt to taste
Freshly ground pepper to taste
Dry mustard
Paprika
Flour
1/3 cup olive oil
1 red onion, chopped
4 cloves garlic, whole, unpeeled
3 cloves garlic, peeled, minced
1 leek, chopped
1 carrot, peeled, chopped
2 tablespoons olive oil
2 tablespoons butter
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2 tablespoons olive oil
1 red onion
1/4 cup cognac
1/2 cup cream
2 cups spinach, cooked
1 cup peas, blanched


Season short ribs with sea salt, pepper, dry mustard, paprika, and flour. Heat 1/3 cup olive oil in a large skillet; brown short ribs on all sides. Remove short ribs from skillet and place in roasting pan. In the skillet where ribs were browned, sauté vegetables and cook until very brown. Remove from skillet and add the vegetables to the roasting pan where the meat is now.


Add water to skillet to where meat and vegetables were cooked in. Bring to boil; pour water over short ribs to cover. Cover with tin foil. Bake 350 degrees for 2 hours. Reduce heat to 275 degrees and bake 3 hours more. Add in broth. Strain and reduce to 1 cup with minced garlic. Strain into pan and swirl in butter.


The next day, remove all fat from liquid and meat. Strain broth into a skillet and reduce to 1½ cups.


When ready to serve, heat medium skillet with 2 tablespoons olive oil. When hot, sauté fillets until very brown on all sides. Remove to plate and keep warm. Add remaining onions to skillet and sauté until very brown. Deglaze pan with cognac. Add reduced broth and cream. Reduce until slightly thickened. Slice fillet 1/8" thick. Heat short ribs until hot. Place in large soup bowl. Place slices of steak next to rib. Garnish with spinach and peas. Pour sauce around and serve. Enjoy!


Pairs Well With


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