Over the past several months we have brought you updates, photos and recipes from our team at Isle of Capri Casino Hotel in Boonville, Mo., as they opened our newest buffet concept, Farmer’s Pick Buffet. The key to Farmer’s Pick is using fresh, local ingredients from farmers operating in our own backyard. From time to time we like to feature our local vendors as they are our “partners in delicious-ness.”
Isle of Capri Boonville is currently featuring Les Bourgeois Vineyards, a central Missouri winery that produces a variety
of delicious wines served and used for cooking at Farmer’s Pick Buffet and Farraddays’ Bistro. Sous Chef Jason Shreves of the Boonville culinary team shares this delicious recipe for braised Missouri Legacy Beef short ribs, which uses Fleur Du Vin wine from Les Bourgeois. Fleur Du Vin is a semi-dry red wine that reveals the uniqueness of the Missouri St. Vincent grape.
BRAISED BEEF SHORT RIBS
Start to finish: 2 hours
Servings: 4
2 ounce vegetable oil
4 each beef short ribs, deboned (Legacy Beef)
1/2 teaspoon salt
1/2 dash ground black pepper
Flour
6 ounces pearl onion, whole
2 ounce garlic, slivered
4 tablespoons flour
4 ounces of Fleur Du Vin Red Wine (Les Bourgeois)
48 ounces beef stock, well flavored (can purchase from store or made with soup bones)
2 each bay leaf
2 sprigs fresh thyme
2 teaspoons whole black peppercorns, crushed
8 each parsley stems
4 each whole cloves
4 ounces tomato puree
Assorted vegetables (optional)
- Season the beef with salt and pepper and dredge it in the flour.
- Heat a heavy bottom skillet until very hot and add the oil. Add short ribs to the pot, browning well on all sides. Do not over crowd the skillet. If necessary, cook the beef in several batches, then remove.
- Add the onions and garlic and sauté until the onions are slightly browned.
- Add the 4 tablespoons of flour and cook to make a roux. Brown the roux lightly. (Remove pot from stove before adding red wine)
- Add the Fleur Du Vin Red Wine and beef stock slowly, stirring to prevent lumps. Then add the short ribs back into skillet.
- Tie the bay leaf, thyme, peppercorns, parsley stems and cloves in cheese cloth. Add the bundle of herbs and spices and the tomato puree. Bring to a simmer and cover. Place in a 325° degree oven and cook until the beef is tender (approximately 1 1/2 to 2 hours). Skim excess grease from the surface of the braise as needed. Remove the cheese cloth prior to serving.
- Vegetables such as potatoes, turnips, carrots, and celery can be added 30 minutes before short ribs are finished.
