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Braised beef short rib, vermont rice, wild watercress, gremolata

by Nathan Rich
Vermont, United States
 

When I moved to Vermont, I was surprised to learn the rice is produced in the northern part of the state. It has an amazing texture with a nutty flavour. I was thrilled that rice would be the Krug Single Ingredient for 2022, because it meant we could showcase our local variety.

Braised beef short rib, vermont rice, wild watercress, gremolata

  • STARTER
    4 PERS.
  • timing
    9H
  • preparation time
    1H
  • Cooking time
    8H

INGREDIENTS

RICE
240ml Vermont rice (or another short-grain white rice)
480ml water Salt
Butter, optional

BEEF SHORT RIBS
4 beef short ribs, 300g each
1.5 tsp each salt and pepper
2 tbsp olive oil
3 garlic cloves, chopped
1 large onion, white, chopped
2 celery ribs, chopped
2 carrots, chopped
2 tbsp tomato paste
500ml dry red wine
500ml beef stock
2 sprigs of thyme
2 bay leaves
Wild watercress (garnish)

GREMOLATA
1 bunch Italian flat-leaf parsley
1 clove garlic, peeled
Lemon zest
Kosher salt
Ground black pepper
Olive oil
 

METHOD

1 — RICE
Rinse the rice until the water runs clear. Drain in a strainer and set aside. In a medium saucepan, bring the water to a boil. Add the salt, stir, and then add the rinsed and drained rice. Stir with a fork. Reduce the heat, cover the rice, and let it simmer for 20 minutes. Remove from the heat, add butter, fluff with a fork, and transfer into a serving dish.

2 — BEEF SHORT RIBS
Preheat oven to 160°C (320°F). Season beef with salt and pepper. Sear beef short ribs on all sides. Add onion, garlic, carrot, and celery into the same pot and cook for 2 minutes. Add tomato paste and cook for 1 minute. Add wine, broth, thyme and bay leaves. Return beef ribs into liquid, arranging them so they are submerged. Cover with lid and transfer to oven for 3 hours, or until tender. Remove beef carefully, strain sauce and reduce till thick.

3 — GREMOLATA
Finely chop the flat-leaf parsley, mince the garlic. Add olive oil. Season with salt and pepper.

SERVING INSTRUCTIONS
Glaze the braised short ribs with the sauce. Place rice in the bowl and add the ribs. Garnish with wild watercress and a small amount of the gremolata.
 

The richness of the braised beef and the nuttiness of the rice complement the flavours and aromas of Krug Grande Cuvée 170ème Édition, while the gremolata deliciously accentuates the freshness of the Champagne.
 
Krug Grande Cuvée
Krug Grande Cuvée
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