Bubbyswhollycow’s Weblog

Grass Fed Beef Short Ribs and Wild Ramp Pie
May 17, 2008, 1:44 pm
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Since Gerry has an abundant wild ramp field, I decided to use the short window to use ramps with the beef. Here is the recipe for Grass Fed Beef Short Rib and Wild Ramp Pie (Filling)
4 Lbs Beef Chuck Short Ribs seasoned with salt, black pepper, a little cinnamon, pinch of clove, and a splash of olive oil. Sear the ribs in a very hot pan until very very caramelized. Place in a deep enough pan with 1 cup each chopped onion, carrots, celery. Add 2 cups red wine, 1 cup water, a sprig of thyme, a sprig of rosemary, and a sprig of tarragon.

Cover with foil and cook at 300-325 for about 5 hours, until the meat is very tender. Let that cool and sit overnight. Then, remove the meat from the bones, making sure to get all the connective tissue and cartilage, then pull the meat so it is fine. Remove the layer of fat, and the herb sticks from the vegetables and juice, then add the pulled meat. Heat all that back together and thicken with a little (I used a cup) mashed potato. Let that cool and toss it in a pie crust. Oh My God! It was so delicious.


2 Comments so far
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Ramps?? How many, how prepped, when added?

Comment by marciever

4 Cups cooked ramp greens. You can steam them or saute them in a little butter.

Sorry about leaving out the ramps. But e had a lot of them this year. We cut all the bulbs for pickling, and used all the leaves for cooking. A key omission indeed!

Comment by bubbyswhollycow

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