Yield: 8 servings
For the Braised Short Ribs:
1/2 TBL Kosher Salt
1/2 TSP Black Pepper, ground
1/8 TSP Cloves, ground
4 (4 in) Short Ribs, meaty, and
wide (about 6 â€“ 7 lbs)
2 Onions, large, chopped
2 Carrots, large, peeled, chopped
2 Celery stalks, large, chopped
2 Garlic cloves, large
1 Bunch Thyme
4 Plum Tomatoes, chopped
1 small Bay Leaf
2 Lbs. CulinArtÃ©' Veal Demi Glace dissolved in 4 Cups Boiling Water
2 Cup Cabernet Wine
1 Orange, use peel only, peeled with potato peeler
Combine salt, pepper, and cloves. Season ribs generously with this mix and roast for 45 minutes until browned. Layer roasting pan with carrots, onions, celery, garlic, thyme, orange peel, bay leaves and tomatoes. Lay short ribs on top of vegetables. Heat wine and stock to a boil. Pour over ribs. Cover with aluminum foil. Bake at 350Â°F for approximately 3 â€“ 4 hours or until ultra soft and fork tender. Remove ribs to plate. Strain remaining braising liquid. Skim off all fat. Pour into saucepan and bring to a boil. Adjust
seasoning (salt, pepper, clove or possibly a few drops of balsamic vinegar or orange juice).
Note: If only chicken stock is available, caramelize carrots, onions, celery and garlic in a saute pan with 2 TBL butter to add color to braising liquid.
Chill short ribs until firm. Cut meat off the bone and cut 4 inch dice.
For the Mushrooms:
4 Extra Large Paua Mushrooms
1 TBL Extra Virgin Olive Oil
3 Cups Diced Braised Short Ribs (see recipe)
1 lg. Ciaoggia Beet
2 Lbs. Fava Beans, Shelled, blanched and
peeled of skin
1/2 TBL Walnut Oil
1/2 Lbs Summer Squash, baby,
halved and blanched
2 Cups Dry Sherry
1 Lb. CulinArte' Veal Demi Glace
Herb Sprigs and a chopped Chive
Salt and Black Pepper
1 Cup Granny Smith Apple, small, diced
1 TBL Fresh Ginger , fine diced
3 Fine Diced Shallots
1 Cup Braising Liquid for Short Ribs
1 TBL Butter
1 Bunch Tarragon, coarse chopped
1/2 Cup Corn starch
For the Stuffing:
Saute the shallots and ginger in butter for three minutes on medium heat. Add apples and cook for two minutes more. Add short Rib meat and braising liquid and cook until liquid is absorbed but not dry. Add Tarragon. Adjust seasoning. Cool.
For the Mushrooms:
Select extra Large Paua mushrooms and slice 1/8 inch across the largest section. This will produce 4 â€“ 6 4x3â€ slices. Brush with olive oil and sprinkle with salt. Roast in 350Â°F oven for 10 â€“ 15 minutes until pliable but not dry.
For the Beet Chips:
Peel beet and slice on meat slicer to thickness of a potato chip. Toss in corn starch. Tap off the excess cornstarch and deep fry at 350Â°F, turning occasionally. Crisp completely but do not brown. Drain. Salt.
For the Sherry Syrup:
Reduce the Sherry to 2 Cup. Add CulinArtÃ©' Veal Demi Glace and reduce again to syrup consistency. Adjust seasoning to taste. Keep Warm.
Place mushroom on a cutting board. Spoon in 2 TBL stuffing. Roll mushroom closed, and place in half sheet pan with the open edge facing down. Continue rolling cannelloni and press one next to the other to hold them closed and in place. Warm through in a 350Â°F oven.
Place Two cannelloni in center of the plate. Toss the baby squash and fava beans in walnut oil. Season with salt and spoon around cannelloni. Sauce around the plate. Garnish with a beet chip between the cannelloni and with an herb sprig or chopped chives.