Dietzler Farm’s Short Ribs Cooked 48 Hours in Hay – Pickled Ramps, Micro Red Mustard, Sauce Gribiche

This is the short rib presentation as we’ve been sending out on our tasting menus… it hasn’t been added to the menu yet, but should be on later in the week as another batch just came out of the oven. It isn’t overly elaborate, as I felt it important that the flavors of the short ribs speak for themselves and not be overwhelmed by an over thought presentation. To do this I  think about how I might serve this if I were the chef of a bistro in Lyon. In other words, keep it simple!!! 

The technique for cooking the short ribs is featured in this post.

 As you can see from the above photo, cooking it at such a low temperature did wonders on maintaining a beautiful color (though to be fair, this was photographed immediately upon removing it from the oven). The beef is to be served only slightly warmed.

The pickled ramps were made using 3/4 cup each of Grenache vinegar, sugar, and water heated up and poured over 1# of cleaned ramps. To this 1/2 cup of toasted mustard seeds was added along with a tablespoon of salt. It then was refrigerated for 2 days to complete the pickling.

Sauce gribiche is a mayonnaise based sauce made with the addition of chopped capers, cornichons, boiled and chopped eggs, Dijon mustard and chopped parsley.

Finally, the micro red mustard leaves are tossed with a whole grain mustard vinaigrette.

The below presentation was the 1st take we were serving and goes to show that the readers on this blog can have some influence over our creations. In the bottom of  the post describing the technique, I challenged our readers to come up with a preparation. Two answered the call, and each with good thoughts.  Kenny’s idea of the the shoestring onions prevailed in the fried leeks of the below photo.

By the way… Dietzler Farm’s beef in 4 presentations will be a course in the Veggie U benefit dinner we have scheduled for 4/21. Make your reservations at 312-917-3404. Once again it’s $95 and that includes wine, tax & tip, and even feeling like you did something good… other than eating great food!