Holiday Braised Wagu Beef Short Rib
- 3 lbs Wagu boneless short ribs*
- 1 package of brown sauce
- 1 bottle Scott Harvey’s 2015 InZINerator
- 8 peeled cloves garlic
- 1 box Orzo
- 2 cups roasted Acorn Squash pieces
- 2 cups shredded Parmesan cheese
- 1/3 cup EVOO
- 1/2 cup fresh grated horseradish
- 1 cup chopped fresh Italian parsley
- 1 tsp salt
- 1/2 cup Fig preserves (available in most good cheese departments)
*Note: This cut is very hard to find at retail, so you will get great results from using the Choice boneless
short ribs from Costco. Pick the most marbled ones you can find in the display case!
Method:
Cut the boneless short rib into 6oz pieces. Place into a large ziplock and pour ½ the bottle of InZinator into the bag and hold at room temp for 1 hour. Preheat oven to 400, the take a large roasting pan and place the marinated meat and the remaining wine into the roasting pan. Fill up the pan with water to just cover the meat and mix in the dried brown sauce mix and the garlic. Cover and roast for 1 hour then lower the oven to 250 and continue for 3 more hours.
Mix the shredded horseradish, chopped parsley, and the salt together and hold for service Make the Orzo according to the package directions and then strain the water out and put the cooked Orzo into a large bowl. Add the olive oil, squash, cheese and salt, and pepper to taste and mix quickly while hot, cover and keep warm.
To Serve:
Use 6 warmed pasta bowls and using a large ice cream scooper, place a scoop into the center of the bowl, then place the braised short rib on top of the orzo. Ladle some of the braising liquid over the meat then top with the gremolata and serve with Scott Harvey’s 2011 J&S Reserve Old Vine Zinfandel.
