Nanna Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Beef Short Ribs

   Preheat the oven to 325°F (160°C). Season the beef short ribs with salt and black pepper. In a large ovenproof pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

2. 2

   Make the Mirepoix

   In the same pot, add chopped onion, carrot, and celery. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.

3. 3

   Deglaze and Braise

   Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Bring to a boil and let it reduce by half. Add the beef broth and return the short ribs to the pot. Cover and transfer to the oven. Braise for about 2.5 to 3 hours, until the meat is tender.

4. 4

   Prepare the Sauce Supreme

   Once the ribs are cooked, remove them from the pot and strain the liquid. Return the liquid to the pot and simmer until reduced by half. Stir in the chopped tarragon and heavy cream. Whisk in the butter until melted and smooth.

5. 5

   Prepare the Pommes Boulangere

   In a baking dish, layer thinly sliced potatoes (about 2 lbs) with some of the strained braising liquid and season with salt and pepper. Cover with foil and bake at 375°F (190°C) for about 1 hour until tender.

6. 6

   Sauté the Mushrooms

   In a skillet, melt 2 tablespoons of butter over medium heat. Add the wild and tame mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

7. 7

   Serve

   Plate the short ribs with Pommes Boulangere and sautéed mushrooms. Drizzle with Sauce Supreme and garnish with additional tarragon if desired.