Larkspur Restaurant, in Vail, Colorado, showcases an outstanding soup recipe in the Ski Town Soups cookbook - Celery and Leek Potage with Glazed Short Rib, Lentil Du Puy and Tuscan Oil. In this soup presentation, you stylishly ladle some lentils into the center of the soup bowl and place warmed short rib cubes on top. You continue by garnishing the short rib with finely diced celery, extra virgin olive oil and sea salt. Finally, you drizzle olive oil around the lentils in the soup bowl and pour the hot celery and leek potage into the bowl and serve. Look for the soup recipe in the Ski Town Soups cookbook. Enjoy the Glazed Short Rib recipe.
Glazed Short Rib
2 lbs. bone-in Certified Angus Beef Short Rib
2 quarts dry red wine
4 quarts veal stock
2 jumbo carrots, roughly chopped
3 yellow onions, roughly chopped
4 celery stalks, roughly chopped
1 garlic head, halved
3 ½ - 4 Tbsp. thyme, picked
4 bay leaves
Overnight, marinate short rib in red wine, carrots, celery, onion and aromatics (thyme, peppercorn, bay leaf and garlic). Sear short rib on all sides and reserve. Strain aromatics from red wine marinade; roast marinade without aromatics in the oven at 350 degrees for 10 minutes. Red wine will reduce by a third. Skim impurities from top. Combine red wine reduction, veal stock and aromatics into roasting pan. Add short rib to pan and cook in a 300 degree oven for 2 - 3 hours. Braise until soft. Set aside and cool. Debone the short rib and slice into bite-size cubes. Strain all solids from braising liquid and reduce to sauce consistency (on a stove top or in the oven).