Barolo braised beef short rib and farro risotto

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Braised Beef Short Rib     

Ingredients:

Beef Boneless Short Rib
spanish onions  peeled, rough cut
carrots washed, rough cut
celery  washed, rough cut
garlic peeled, rough cut
bay leaves  washed, whole
parsley stems washed
whole thyme crushed
black peppercorns  whole
8 oz Borolo, Dry Red Wine
8 liter veal stock
t.t.  Kosher salt

Directions:           

1.)    In a large rondeax, sear the short rib until well browned on top and bottom, remove and set aside

2.)    Using the same large rondeax, sweat all together except the stock and Beef

3.)    Add the stock, wine and submerge the seared Beef

4.)    Bring all to a simmer and cover with butter paper and a lid fit for the rondeax

5.)    Allow to braise at a light simmer or in an oven at approx 130C for about 2 hours

6.)    Remove the beef from the braising liquid and cool fully before portioning

7.)    strain the braising liquid to store the short rib in.

Farro Risotto

Ingredients

50 ml evoo
25 gr shallots  minced
15 gr fresh garlic  minced
375 gr Farro Grains
250 ml white wine
.4 lt chicken stock simmering
t.t. salt
t.t. white peppercorns freshly ground
50 ml evoo
25 gr shallots minced
15 gr fresh garlic minced
375 gr Farro Grains
250 ml white wine
.4 lt chicken stock simmering
t.t. salt
t.t. white peppercorns freshly ground

Directions:              

1.)  In an appropriate pan, heat the oil and sweat the shallot and garlic until translucent

2.) Add the rice and toast until nutty aroma, NO COLOR

3.) Add the white wine and simmer off

4.) Continuously stirring add the chicken stock in intervals just enough to cover the rice each time until boiled off

5.) Season appropriately with the salt and pepper

6.) Cook only to a PAR state, retaining a "crunch" inside the grains

7.) Cool quickly, store as directed, use as directed

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