As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!
Bon Appétit’s Short Ribs
As vice president of strategy at Bon Appétit Management Company, Maisie Greenawalt has been instrumental in shaping the company’s numerous commitments to social and environmental responsibility. Most recently, Bon Appétit announced a comprehensive animal welfare plan, including switching to 100% humanely raised ground beef (effective immediately) and to phasing out all pork raised with gestation crates by the aggressive date of 2015.
Today, she shares a recipe for Savannah River Farms Hungarian Beef Short Ribs with Jasmine Rice and Tri-Colored Carrots from Bon Appétit chef Emanuel May.
Savannah River Farms Hungarian Beef Short Ribs with Jasmine Rice and Tri-Colored Carrots
By Emanuel May, Bon Appétit Management Company Executive Chef
For the short ribs
3 lbs short ribs
1 c flour
¼ c extra virgin olive oil
2 carrots, peeled and diced
2 onions, diced
2 celery stalks, diced
4 c heirloom tomatoes, diced
5 to 6 sprigs thyme
1 c Temperanillo wine
2 T red wine vinegar
2 T Hungarian paprika
16 oz beef stock
¼ tsp caraway seeds
½ T kosher salt
Season the short ribs with salt and pepper. Dust with flour, shaking off any excess flour. Add 1/4 c olive oil to a skillet and sear all sides of the short ribs. Remove from skillet.
Add diced carrots, onions, celery, tomatoes, and thyme and sauté for 2 – 3 minutes. Deglaze the pan with the wine, vinegar, and beef stock. Add the caraway seeds, paprika and 1/2 tsp salt.
Place the short ribs on the bed of vegetables and bring to a boil. Cover tightly and place in 300 degree oven for 2 – 3 hours. Check after 2 hours to see if the ribs are fork tender. Adjust the cooking time if needed.
When the ribs are falling off the bone they are ready. Strain the braising liquid and reserve 2 c for the sauce.
For the carrots
20 tri-colored small carrots
1 T extra virgin olive oil
Parsley for garnish
Clean and peel the tri-colored baby carrots. Blanch in boiling water for approximately 4 minutes. Transfer to an ice bath to stop the cooking process.
When the carrots are completely cool, remove them from the ice bath and place on a towel to absorb the excess water.
Gently heat the carrots in olive oil. Season with salt and pepper and garnish with parsley.
For the jasmine rice
2 c jasmine rice
4 c water
In a pot, bring 4 c of water to a boil.
Add the rice.
Bring the water back to a boil and cover the pot. Reduce heat and simmer for 6 – 8 minutes.
Turn the heat off, keeping the pot covered. Let the rice steam and cook until light and fluffy.
For the sauce
1 T extra virgin olive oil
1 Vidalia onion, julienne
2 red bell peppers, julienne
1 green pepper, julienne
2 c braising liquid (reserved from cooking the short ribs)
½ c butter, cubed
Salt and pepper for seasoning
Sauté the Vidalia onions and red and green peppers for 4 – 5 minutes in a hot skillet with olive oil. Add the reserved braising liquid and bring to a boil.
Remove from heat and whisk in the butter to finish the sauce.
Salt and pepper to taste.
Place a bed of rice on each plate with 4 to 5 carrots on the side. Place short ribs on top of rice and spoon sauce over plate. Top with a sprig of thyme and freshly ground pepper — and enjoy.
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