Operating instructions

36
Braised Short Ribs
Makes 6 Servings
INGREDIENTS
1 bottle Cabernet Sauvignon
2 tablespoons vegetable oil
6 portions beef short ribs, trimmed
1 teaspoon black peppercorns,
crushed
salt
Fine matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled,
trimmed, rinsed, split, and dried
2 medium carrots, peeled,
trimmed, and cut into 1-inch lengths
METHOD
1 Pour the wine into a large saucepan set over medium heat. Carefully
set wine aflame when it is heated. Let the flames die out, then
increase the heat to a boil and let the liquid reduce by half. Remove
from the heat.
2 Center a rack in the oven and preheat it to 350°F STANDARD BAKE.
3 Heat the oil to medium-high heat in a Dutch oven or a casserole
large enough to hold the 6 portions of ribs. Season the ribs all
over with salt and crushed pepper. Dust the ribs with about 2
tablespoons of matzoh meal. When the oil is hot, slip the ribs into
the pot and sear for 4 to 5 minutes on each side, until well browned.
4 Transfer the browned ribs to a plate. Remove all but 1 tablespoon of
fat from the pot. Lower heat to medium and toss in vegetables and
herbs. Sauté the vegetable mixture until lightly browned, 5 to 7
minutes. Stir in the tomato paste and cook for 1 minute to blend.
5 Add the reduced wine, browned ribs, and stock. Bring to a boil and
cover the pot tightly. Slide it into the oven, and cook until the ribs
are tender enough to be easily pierced with a fork, about 2 1/2
hours. Every 30 minutes or so, lift the lid, skim and discard fat that
has bubbled to the surface.
6 Carefully transfer the meat to a heated serving platter, cover, and
keep warm. Boil the pan liquids until thickened and reduced to
approximately 1 quart. Season with salt and pepper and pass
through a fine-mesh strainer. Discard solids. Pour the sauce over
the meat.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
2 stalks celery, peeled, trimmed,
and cut into 1-inch lengths
1 medium leek, white and light
green parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock
or chicken stock
Freshly ground white pepper
35
Fennel Garlic Pork Roast
4 servings
INGREDIENTS
3 pounds pork loin, rib end, ready to cook
2 tablespoons Dijon mustard
6 cloves garlic, chopped
1 tablespoon kosher salt
1 tablespoon pepper blend or fresh cracked pepper
1 tablespoon fennel seeds
1 teaspoon crushed red pepper (optional)
METHOD
1 Rinse the roast and pat dry with paper towels.
2 Place roast on a platter, rub entire roast with Dijon mustard.
3 Combine the remaining ingredients. Press them firmly on
entire roast.
4 Insert the Rotisserie Spit through center of roast. Pierce each end of
roast with the Rotisserie Forks. When forks are secure in roast,
tighten the screws.
5 Insert Rotisserie Spit in oven.
6 Set the FUNCTION control to ROTISSERIE, the TEMP to 400°F and
the TIMER to 80 minutes. Press the ON/OFF button.
7 When timer goes off, test the pork with a thermometer for a reading
of 170°F.
8 Remove roast from oven with Rotisserie Removal Tool; let rest at
least 10 minutes before carving.
Warning: Never use your Rotisserie without the Drip Pan in the lower
rails of the oven.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
TSC_PizzaOvenManual 8/12/09 10:06 AM Page 35