Recipe: Short Rib Terrine with Herb Vinaigrette


From Citrus' Michel Richard


12 pounds lean short ribs


Freshly ground black pepper

2 stalks celery, coarsely chopped

2 carrots, coarsely chopped

1 head garlic, unpeeled, cut in half crosswise

1 onion, coarsely chopped

3 tomatoes, coarsely chopped

2 bay leaves

10 sprigs thyme

2 quarts chicken stock

Coarse salt

Assorted steamed vegetables

Herb Vinaigrette


Season short ribs to taste with salt and pepper. Place in 8- to 10-quart roasting pan. Scatter celery, carrots, garlic, onion, tomatoes, bay leaves and thyme over ribs. Make second layer of ribs if necessary. Pour in chicken stock to cover ingredients. Place over high heat and bring to boil. Cover with foil and bake at 350 degrees 3 hours.

Cool cooked ribs just enough to handle. Remove bones, fat and gristle from short ribs, leaving meaty portions in 1 piece. Line 8x4-inch loaf pan with plastic wrap, letting wrap extend over edges. Place hot meat pieces lengthwise in pan as close together as possible. Layer until pan is filled. Fold plastic wrap over meat to cover.

Place second 8x4-inch loaf pan on top, pressing down firmly to remove any air pockets. Pour off excess fat or juices. Place weight in top loaf pan and chill until firm. Remove top pan, unwrap surface of terrine and invert pan onto work surface. Lift off loaf pan and plastic wrap. Cut terrine into 1/2-inch slices. Place on oven-proof serving plates and reheat until warm, sprinkling little coarse salt over each slice. Accompany with steamed vegetables and spoonful of Herb Vinaigrette. Terrine may also be served cold. Makes 12 servings.

Herb Vinaigrette

1 or 2 shallots, minced

1 egg yolk

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1/4 cup olive oil

1 teaspoon chopped chives

Combine shallots, egg yolk, mustard and vinegar in bowl. Blend in olive oil. Fold in chives. Cover and set aside until needed. Makes about 2/3 cup.