Lunchbreak: Ovie Bar and Grill’s short ribs and root vegetables

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Ovie Bar and Grill
120 N Canal Street

Short Ribs

5# beef boneless short rib
1 pint red wine
1 spanish onion
2 carrots
3 celery ribs
1 clove garlic
1 oz fresh thyme
1 bay leaf

Preheat oven to 350. Poke the potatoes with a fork and place in the oven, cook until tender. Season the short rib with salt and pepper. In a large sauté pan sear the out side of the short rib until well caramelized. Remove and reserve in a large braising pan. Add the celery, onion and carrot and quickly sauté for 2 minutes, Add the red wine and reduce to almost dry, Pour the reduced red wine over the short rib and cover the rest with cold water by 1 inch above, the thyme and bay leaf. Bring to a boil, cover and place in the oven, cook until tender ( about 3-4 hours). When the short ribs are done remove and cool, portion when cool. Strain the braising liquid through a china cap and reduce to nape slowly while skimming the top. Strain the sauce through a fine mesh strainer and reserve.
Root Vegetables

1 lb baby carrots
1 lb parsnips
1/2 lb pearl onions
1 butternut squash

Peel and cut parsnip and butternut squash into sizes quarter size pieces. Peel baby carrots and pearl onions. Toss all of the vegetables in a bowl with salt, pepper, evoo, and fines herb. Place on a baking sheet pan with a piece a wax paper and place in the oven. Cook until tender, remove and reserve
2 Idaho Potatoes
4 lemon zest (whole lemon)
1 oz fresh chives
2 oz Grana Cheese (grated)
3 Whole Eggs
1/2 lb all-purpose flour
Bring water to a boil in a medium size pot, once water is boiling reduce heat so water is simmering. Remove the pulp from the potato and put through a food mill. Mix in the whole eggs while potato are hot. Add grana cheese, lemon zest and chopped chives, salt and pepper to taste, continue to mix (be careful to not over mix , this will make the gnocchi tough). Mix in flour, adjust as need be. Take a handful of the dough and roll to the size nickel, cut in ½ inch pieces, take the back of a knife and make a indentation in the middle of the gnocchi. Place the gnocchi in the simmering water, when the gnocchi float remove using a spider and place on a lightly oiled baking pan, Repeat process until all dough is cooked. Reserve for service.

To serve:
Portion the short rib into 7-8 ounce portions and reheat in the oven in a pan covered with foil. In a separate pan heat the vegetable until hot. Add gnocchi and continue heating. Place the gnocchi and vegetable medley in the middle of the plate. Place the short rib on top of the medley, pour 2 ounces of the sauce over the top. Top with chopped chive and serve.

Roasted Butternut Squash Soup
Serves 8

3 butternut squash
1 Spanish onion (rough chop)
4 ribs celery (rough chop)
1 clove garlic (chopped)
1 oz fresh thyme
1 oz fresh sage
2 qt chicken stock (or water)
3 oz whole butter
1 pt heavy cream
1/2 tsp allspice
salt and pepper to taste
1 oz chives

Split the squash in half (length wise) remove seeds. Place face down on a baking sheet with parchment paper and roast in a 350 oven. Cook until tender to the touch. When the squash is tender, scoop the pulp and reserve. In a large sauce sweat the onion, celery and garlic until translucent. Add the squash pulp, sage, thyme, and allspice to the cooking onions and celery stirring constantly, cook for 1 minute. Be careful not to let it burn. Add the chicken stock, and bring to a boil. Chop chives and reserve. Add the cream and bring to a boil and season with salt & pepper. Puree in a mixer little by little (fill only half way use low speed with a cover). Pass though a strainer if a creamier viscosity is desired. Serve while garnishing with the chop chives.

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