Cabernet Braised Beef Short Ribs

We're cooking Cabernet Braised Boneless Beef Short Ribs with Chef Robbin Grover of Iron Works Tavern .

Iron Works Tavern has been with Roger Williams Park Zoo's "Zoobilee" event for three years. They are making this dish for their event this year.

INGREDIENTS
3-20 oz Short Ribs (Bone Removed) Cut In Half
2 Cups Olive Oil
2 Cups Diced Spanish Onions
2 Cups Diced Carrots
2 Cups Diced Celery
1 Cup Chopped Garlic
2 Cups Good Quality Cabernet
4 Bay Leaves
2 Cups Beef Stock
Chopped Fresh Rosemary, Thyme & Sage
Kosher Salt & Fresh Ground Black Pepper To Taste
4 lbs Red Bliss Potatoes
1 Stick Of Unsalted Butter 
1 Pint Of Heavy Cream
3 lbs Whole Leaf Spinach

STEPS
Heat oil in a roasting pan on top of stove on medium high heat, browning meat on both sides.

Season with salt, pepper, red pepper & fresh herbs to taste.

Add chopped garlic, reserving 2 tablespoons for spinach. Add onions, celery, carrots & brown.

Deglaze with cabernet & bring to simmer, then add beef stock & bring to a simmer again.

Cover with aluminum foil, then place in pre-heated oven. After 3 ½ hours of cooking, cover potatoes with cold water then cook until tender (45 minutes).

Combine butter & cream in a medium sauce pan & heat to melt butter (don’t boil).

Drain potatoes, whip with cream & butter, then season with salt & pepper to taste. Reserve in a warm place.

Check meat to fork tender doneness. When ready, remove meat from pan & strain juices.

Discard vegetables (or save for making a soup with leftovers).

Return juices into a pan & reduce by half.
When making juices are reduced, heat a saute pan with olive oil, brown garlic & quickly saute spinach until wilted.

Season with salt, pepper & red pepper flakes.

To plate, make a bed of mashed potatoes & spinach.

Top with short rib, add sauce & then garnish.

Mash together until combined, reserve.

When cool, coat tops of cod loin with an even layer of potatoes.

Place potato side down on a non-stick pan and bake at 350 for 10-12 minutes, or until just cooked through.

More about Zoobilee:

Zoobilee is a unique adults-only evening at the Zoo where guests can feast on food from dozens of the area’s hottest restaurants and enjoy live music and dancing along with a number of other fun surprises.

This year marks the 20th anniversary of Zoobilee!

Zoobilee partygoers will feast on fine food and drink from over 40 local favorites such as The Capital Grille, El Rancho Grande, Not Your Average Joes, PF Changs, Hemenway's, Haruki Restaurant, Ironworks Tavern, Union Station Brewery, India, and many more.

The Zoo is also hosting an online silent auction now through July 2, with a wide variety of unique items and experiences up for bid, click here to browse and bid.

To purchase tickets, visit https://www.rwpzoo.org/404/zoobilee , e-mail zoobilee@rwpzoo.org or call (401) 941-3910 x453