Bone-In Short Rib with Roasted Autumn Vegetables and Cider Jus
Ingredients:
- 1 package Sear & Serve Bone-In Short Rib
- 1 lb Butternut Squash
- 1 ea Red Onion
- 1 lb Brussel Sprouts
- 1 lb Multicolor Carrots
- 1 cups Walnuts
- 1 tbs Rosemary
- 1 tbs Sage
- 1 tsp Salt
- 2 tbs Olive Oil
- 2 cups Hard Cider (Dry)
- 1 cup Bone Broth (Low Sodium)
- 2 tbs Butter
- Cornstarch
Directions:
- Preheat oven to 400 ºF
- Prepare Sear & Serve Bone-In Short Rib as described on package
- Peal and dice squash, onions, and carrots into 1-inch pieces
- Cut brussels sprouts in half
- Chop rosemary and sage
- Toss veggies and herbs in a bowl with salt and olive oil to coat
- Transfer to roasting pan and roast at 400 ºF for 15 minutes and remove from heat
- Stir in walnuts and return to oven for another 15- 20 minutes until fork tender.
- When done transfer to heat safe serving dish.
- Deglaze roasting pan with 1 cup cider and use spatula to scrape off crispy veggie bits stuck to pan.
- Pour cider from roasting pan back into measuring cup, add cider to get back to one cup liquid. Drink remaining cider.
- Transfer cider into saucepan over medium heat reduce by about 75%
- Whisk cornstarch into cold bone broth to create slurry When cider is reduced, whisk cornstarch bone broth slurry into boiling cider, return to a boil whisking constantly.
- Remove from heat and whisk in butter. Continue whisking until butter is completely melted.
- Strain through mesh sieve into gravy boat.