Beef Short Ribs with Corn Risotto

This is one of the best-sellers at the Ancaster Mill; loved for its tenderness, depth of flavour, and timeless appeal. Try it at home, or on their menu this fall!

Corn Risotto

Ingredients:

• 1 box Arborio rice
• 2 litres vegetable stock
• 2 fl oz Canola oil
• 1 oz salt
• 4 oz butter
• (1 oz corn puree / 3 oz for the dish)
• 3 oz Parmesan
• 1 white onion
• I bunch of parsley
• 1 bunch of chives
• 3 cups of corn niblets ( 2 cups for puree / 1 cup for final dish)

Directions: 

1. Dice the onion into small, even pieces.
2. In a large shallow pot, cook the onions slowly in oil over low heat for 20 minutes, taking care not to let them develop any colour.
3. Add in arborio rice and toast for 5 minutes, stirring often.
4. Slowly add the vegetable stock, just enough to cover the onion and rice mixture.
5. Stir frequently, gradually adding more liquid until the rice is al dente, soft but still maintaining a slight bite.
6. For the corn purée, sauté 2 cups of corn niblets in 1 oz of butter until tender. Transfer to a blender and purée until smooth.
7. To finish the risotto, keep heating the rice until it begins to bubble. Add the corn puree and continue to stir. Remove from the heat, then add in the remaining corn niblets, butter and parmesan. Finish with diced parsley and chives. Season with salt to taste.

Beef Short Ribs

Ingredients: 

• 5 lb beef short ribs
  ( 2x 2.5 lb pieces )
• 1 oz salt
• 1 oz pepper
• 2 litres beef stock
• 5 oz butter
• 5 oz flour

Directions:

1.  Season the ribs with salt and pepper.
2. Sear on all sides to achieve a deep golden brown colour.
3. Add beef to vacuumed sealed bag and cook in a water bath with a thermal circulator at 169 Degrees Fahrenheit for 16 hours.
4. Once cooked, cool the bags in an ice water bath. Portion into 7 oz servings, trimming away any excessive fat. Each portion should be shaped into large squares or rectangles.
5. Heat beef stock in a large pot. In a separate pan, melt butter and add flour. Cook over low heat until flour taste has disappeared.
6. Add roux to the stock and simmer while stirring until it thickens and resembles a gravy.
7. Reheat the short rib portions in thickened sauce when ready to serve.

To Finish the Dish

1. Spoon the risotto into the centre of the plate. Place the hot short rib on top and glaze the meat with the finished sauce.
2. Garnish as desired. Suggested accompaniments include crispy onions, grilled asparagus, and smoked tomatoes.

Recipe courtesy of:
Ancaster Mill
548 Old Dundas Rd, Ancaster
905.648.1828 
ancastermill.ca