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Restaurants›Oscar's Steakhouse›Braised Short Rib ‘rossini’ Recipe

Braised Short Rib ‘rossini’ Recipe

Inspired by Oscar's Steakhouse

Time3h 30m

Serves4

bloomsdale spinach, Hudson valley foie gras

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Ingredients

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Short Ribs

4 pieces Beef short ribs

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup Carrot, diced

1 cup Onion, diced

1 cup Celery, diced

4 cloves Garlic, minced

2 cups Red wine

2 cups Beef broth

5 pieces Thyme sprigs

2 leaves Bay leaves

Bloomdale Spinach

4 cups Bloomsdale spinach

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Foie Gras

8 oz Hudson Valley foie gras

to taste Celtic sea salt

to taste black pepper

1 tbs olive oil

Method

Cooking Short Ribs

1

Prepare the Short Ribs

Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper.

2

Sear the Ribs

In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

3

Sauté Vegetables

In the same pot, add carrot, onion, celery, and garlic. Sauté until softened, about 5 minutes.

4

Deglaze and Braise

Pour in the red wine, scraping up the browned bits from the bottom. Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours until tender.

Cooking Spinach and Foie Gras

5

Sauté Spinach

In a skillet, melt butter over medium heat. Add the Bloomsdale spinach, salt, and pepper. Sauté until wilted, about 3-4 minutes.

6

Prepare Foie Gras

Slice the foie gras into ½ inch thick pieces. Season with salt and pepper. In a pan, heat olive oil over medium-high heat and sear the foie gras for about 30 seconds on each side until golden brown.

7

Plate the Dish

On a plate, create a bed of sautéed spinach, place the braised short rib on top, and elegantly arrange the seared foie gras alongside.