Slow Roasted Gin Short Ribs with Braising Jus and Rutabaga-Sage Mash

I have noticed of late many instances of short ribs featured on bistro-style menus around town. There have been various presentations and quite creative renditions, some very delicious. This dish and variations there of, in addition to a varying list of others, is easing its way into the gourmet dining circuit. Here’s a little twist on the typical “meat and potatoes” dish. I remember my mom preparing short ribs when I was young. She would boil them the day before serving them, leave them to refrigerate over night, then finalize the cooking process in the early afternoon as to have them ready for supper. I’m sure this contributed to both the richness and tenderness I remember.

Rutabagas, on the other hand, are not something I recall as being a part of my childhood culinary experience. Their origin is rather recent. The first mention of a rutabaga appears to have been around 1620. The word “rutabaga” has Swedish roots, and this vegetable is sometimes referred to as a Swedish turnip, though it is believed to be a hybrid of a turnip and some form of cabbage. Rutabagas have a rather interesting flavor, surprisingly sweet, and not quite as starchy as one may anticipate. They are an excellent source of vitamin C and potassium, are known to reduce the risk of cataract formation and support the structure of capillaries, contribute to the lowering of high blood pressure and help to decrease stroke mortality.

Rutabagas are yet another member of the cruciferous vegetable family that can be easily and tastefully added to one’s diet. They are extremely versatile as they can be prepared steamed, boiled, sautéed, mashed, baked or roasted. I have discussed before the health benefits Brassica vegetables offer when made a customary inclusion into one’s diet. The rutabaga is a bit unique from other Brassicas in that it is a distinct species. Though there are many similarities between turnips and rutabagas, the individual plant characteristics do differ, as do their growth patterns. Additionally, rutabagas tend to grow best in colder weather; therefore, they have been primarily cultivated in countries located within the northern latitude.

I find that the flavors of rutabagas pair nicely with the noticeable juniper essence found in this unusual version of a short rib dish. As I lingered in my kitchen initially preparing this dish, I was mindful of the botanical history of both gin and vermouth. I reflected that at some point in time, each served as a tincture, and stood in a possibly attractive glass jar upon an apothecary shelf, which was most likely lined with many others of its kind, and was reserved for those served by the local physician in curing that which ailed them. I took a moment to fully absorb each with my olfactory senses as to thoroughly digest its unique fragrance. The gin strong with juniper, an aroma unmistakably “green”, the vermouth laced with herbs dancing around the scent of an old-world wine.

Savor the flavors, which await you in this dish, which await you in each moment, which await you in life.

Enjoy!

Slow Roasted Gin Short Ribs with Braising Jus

4-5 # natural beef short ribs (organic if possible)

2 t. sea salt

½ t. freshly ground organic pepper

½ c. gin + 2 t.

1/3 c. dry white vermouth

water as needed

20-30 organic juniper berries

1 organic onion, coarsely sliced

1 - 2 T. organic olive oil

2 organic shallots, thinly sliced

1 head of organic garlic, cloves crushed

Preheat over to 325 degrees.

Place short ribs in a heavy-bottom casserole or Dutch oven. Add the onion, 1 t. sea salt and about 10 juniper berries. Bring to a boil then simmer on medium to medium-low for 1 hour. Remove the short ribs and place them on holding plate. Skim the onions and juniper berries from the broth and reserve for future re-incorporation. Retain the broth and allow it to rest and cool so the fat will settle upon the surface. Place the Dutch oven or casserole back onto a medium flame and add a bit of olive oil.  Strategically place the short ribs within the pan to allow each to fit as to attain efficient browning on all sides. Add the garlic, shallots, along with the onions and juniper berries during this process. If needed, add just enough of the reserved broth as needed to deter over drying; however, do not add so much as to defer the browning process.

Once the short ribs have browned on all sides, add the gin and vermouth, as well as another 10 – 15 juniper berries.  Keep up the flame for 3-5 minutes to burn off the alcohol. By now, adequate time should have passed as to allow the fat to settle to the top of the reserved both; skim the fat and decant enough to just cover the short ribs. Add another 1 t. sea salt and the freshly ground organic pepper. Cover and bring to a medium boil, then transfer the covered pan to the preheated oven and allow the ribs to braise for 1 ½ to 2 hours, turning once.  If desired, prepare the Rutabaga Mash as indicated below.

When the short ribs are tender, remove them from the oven, transfer to an oven-safe platter and place in a warm oven. Increase the flame to medium-high, add 2 t. gin and reduce the braising jus to a total volume of about 2 cups. Spoon the braising jus over the short ribs and drizzle a bit over the Rutabaga Mash just before serving. Sautéed Dandelion Greens complement this pair famously. Try a little glass of red wine on the side and enjoy a few tastes of divine living.

Rutabaga-Sage Mash

2 ½ # organic rutabagas

1 t. sea salt

water to cover

1 ½ - 2 T. organic coconut oil

¼ c. organic hemp milk

3 organic sage leaves, crumbled and torn, stems removed

Peel the rutabagas and chop or slice into reasonably sized pieces. Place the rutabagas in a 3- to 4-quart stockpot and add enough water as to cover them; add the sea salt. Bring to a boil and cook until the rutabagas are tender, about 30 minutes depending upon the size in which they are cut.

Drain the rutabagas and return them to the stockpot. Add the coconut oil and allow it to melt. (The pan should still be warm enough to facilitate this.)  Add the hemp milk, freshly ground pepper and sage; blend with a hand mixer until smooth. If desired, add additional sea salt.

Bon appetite!

©2010 Taylor Donovan

source: www.taylorstable.com