Balsamic Vinegar of Modena P.G.I.-Braised Short Ribs in a Dutch Baby

Makes 4 servings

Ingredients

Short Ribs

  • Kosher salt, as needed
  • 1/4 cup olive oil
  • 2 lb bone-in short ribs
  • 1 medium onion (about 10 oz), medium diced
  • 5 oz carrots, medium diced
  • 3 oz celery, medium diced
  • 4 cloves garlic, minced
  • 6 sprigs thyme
  • 1 bay leaf, crushed
  • One (1-inch) strip lemon peel
  • 2 tablespoons all-purpose flour
  • 6 tablespoons Balsamic Vinegar of Modena P.G.I.
  • Freshly ground black pepper, as needed
  • 1 1/2 cups beef broth, plus more as needed

Dutch Baby

  • 6 eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup melted butter
  • 1/4 bunch flat leaf parsley, chiffonade

Directions

  1. Salt the short ribs on all sides, and place on a rack fitted over a baking sheet. Refrigerate uncovered up to 24 hours.
  2. Preheat the oven to 350°F.
  3. Heat the oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides and remove to a tray, as done. To the same pan, add the onion, carrot, celery, garlic, thyme, bay leaf, and lemon peel. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.
  4. Sprinkle the vegetables with the flour and stir to coat. Nestle the short ribs on the vegetables, meat-side down. Add the vinegar, pepper, and enough beef stock to just barely cover the ribs.
  5. Cover the pot, and transfer to the oven. Cook until the meat has released from the bones and is fork tender, 2 1/2 to 3 hours.
  6. Transfer the meat to a tray. Once cool enough to handle, discard the bones. Carefully remove any membranes from where the bone was attached. Reserve in the braising liquid.
  7. For the Dutch baby, place a 12-inch cast iron pan or 4 individual gratin dishes on a baking sheet. Transfer to the middle rack of a cold oven, then preheat the oven to 425°F for 15 minutes.
  8. Meanwhile, in a large blender, combine the eggs, milk, flour, salt, and sugar until completely smooth. This can be done up to one day in advance.
  9. Carefully remove the hot pan from the oven. Pour in the melted butter and then immediately add the batter.
  10. Bake until the Dutch baby is puffed and golden brown, 20 to 25 minutes.
  11. Lower the oven to 300°F and bake for an additional 5 minutes. Turn off the oven and only remove the Dutch baby when you are ready to serve.
  12. To serve, spoon the hot short rib stew into the center of the Dutch baby. Garnish with parsley and serve right away.

CIA FOODIES


Balsamic Vinegar of Modena P.G.I.-Braised Short Ribs in a Dutch Baby

Balsamic Vinegar of Modena P.G.I.-Braised Short Ribs in a Dutch Baby
Makes 4 servings

Ingredients

Short Ribs
  • Kosher salt, as needed
  • 1/4 cup olive oil
  • 2 lb bone-in short ribs
  • 1 medium onion (about 10 oz), medium diced
  • 5 oz carrots, medium diced
  • 3 oz celery, medium diced
  • 4 cloves garlic, minced
  • 6 sprigs thyme
  • 1 bay leaf, crushed
  • One (1-inch) strip lemon peel
  • 2 tablespoons all-purpose flour
  • 6 tablespoons Balsamic Vinegar of Modena P.G.I.
  • Freshly ground black pepper, as needed
  • 1 1/2 cups beef broth, plus more as needed
Dutch Baby
  • 6 eggs
  • 3/4 cup milk
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup melted butter
  • 1/4 bunch flat leaf parsley, chiffonade

Directions

  1. Salt the short ribs on all sides, and place on a rack fitted over a baking sheet. Refrigerate uncovered up to 24 hours.
  2. Preheat the oven to 350°F.
  3. Heat the oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides and remove to a tray, as done. To the same pan, add the onion, carrot, celery, garlic, thyme, bay leaf, and lemon peel. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.
  4. Sprinkle the vegetables with the flour and stir to coat. Nestle the short ribs on the vegetables, meat-side down. Add the vinegar, pepper, and enough beef stock to just barely cover the ribs.
  5. Cover the pot, and transfer to the oven. Cook until the meat has released from the bones and is fork tender, 2 1/2 to 3 hours.
  6. Transfer the meat to a tray. Once cool enough to handle, discard the bones. Carefully remove any membranes from where the bone was attached. Reserve in the braising liquid.
  7. For the Dutch baby, place a 12-inch cast iron pan or 4 individual gratin dishes on a baking sheet. Transfer to the middle rack of a cold oven, then preheat the oven to 425°F for 15 minutes.
  8. Meanwhile, in a large blender, combine the eggs, milk, flour, salt, and sugar until completely smooth. This can be done up to one day in advance.
  9. Carefully remove the hot pan from the oven. Pour in the melted butter and then immediately add the batter.
  10. Bake until the Dutch baby is puffed and golden brown, 20 to 25 minutes.
  11. Lower the oven to 300°F and bake for an additional 5 minutes. Turn off the oven and only remove the Dutch baby when you are ready to serve.
  12. To serve, spoon the hot short rib stew into the center of the Dutch baby. Garnish with parsley and serve right away.

Copyright © 2022 The Culinary Institute of America