36-Hour Braised Short Rib and Aged Gruyère Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Short Ribs:</li><li class="ingredients-single-item">1.2kg beef short ribs, bone-in</li><li class="ingredients-single-item">15ml olive oil</li><li class="ingredients-single-item">2 medium carrots, roughly chopped</li><li class="ingredients-single-item">2 celery stalks, roughly chopped</li><li class="ingredients-single-item">1 large onion, roughly chopped</li><li class="ingredients-single-item">4 garlic cloves, crushed</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">250ml dry red wine</li><li class="ingredients-single-item">500ml beef stock</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">3 sprigs fresh thyme</li><li class="ingredients-single-item">1 sprig fresh rosemary</li><li class="ingredients-single-item">5g black peppercorns</li><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">60-75ml ice-cold water</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">200g aged Gruyère cheese, grated (18-24 months aged)</li><li class="ingredients-single-item">50g Parmigiano-Reggiano, finely grated</li><li class="ingredients-single-item">1 small shallot, finely diced</li><li class="ingredients-single-item">2 teaspoons fresh thyme leaves</li><li class="ingredients-single-item">1/4 teaspoon freshly grated nutmeg</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or large heavy-bottomed pot with lid</li><li class="equipment-single-item">Sous vide machine and vacuum sealer bags (alternative method)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">25cm (10-inch) quiche dish or deep pie dish</li><li class="equipment-single-item">Ceramic baking beans or pie weights</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Fine mesh strainer or cheesecloth</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin the short ribs 36 hours before you plan to serve the quiche. Preheat your oven to 150°C. Season the short ribs generously with salt and pepper on all sides. In a Dutch oven, heat the olive oil over medium-high heat until shimmering. Working in batches if necessary, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. This caramelization is crucial for developing the deep flavor profile of the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Remove the ribs and set aside. Reduce heat to medium and add the carrots, celery, and onion to the same pot. Cook until softened and beginning to brown, about 8-10 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly (this develops umami flavors).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful brown bits. Bring to a simmer and reduce the wine by half, about 5 minutes. Add the beef stock, bay leaves, thyme, rosemary, and peppercorns. Return the short ribs to the pot, ensuring they're mostly submerged. Bring to a simmer, cover tightly, and transfer to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cook for 6 hours, turning the ribs once halfway through, until the meat is extremely tender and nearly falling off the bone. Remove from the oven and allow to cool completely. Once cool, refrigerate the entire pot (with the ribs and braising liquid) for 24 hours. This resting period allows the flavors to develop and meld beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>The next day, prepare the pastry. In a food processor, combine the flour, butter, and salt. Pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets will create flaky layers during baking). Gradually add the ice water through the feed tube, pulsing until the dough just begins to come together. Turn onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the short ribs from the refrigerator. The fat will have solidified on top; carefully remove and discard it. Take out the ribs, which will be surrounded by a rich, gelatinous sauce. Remove the meat from the bones and shred it into bite-sized pieces, discarding any excess fat or connective tissue. Strain the braising liquid through a fine-mesh sieve and reserve 120ml for the filling, saving the remainder for another use (it makes an excellent soup base).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat the oven to 190°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and line your quiche dish, leaving a slight overhang. Prick the base all over with a fork, line with parchment paper, and fill with ceramic baking beans or pie weights. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5-7 minutes until the base is dry and just beginning to color. Reduce the oven temperature to 170°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, cream, milk, reserved braising liquid, salt, pepper, and nutmeg until well combined. The addition of the gelatinous braising liquid not only adds flavor but also contributes to the silky texture of the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle half of the grated Gruyère over the bottom of the par-baked crust. Distribute the shredded short rib meat evenly over the cheese, then add the diced shallot and fresh thyme leaves. Pour the egg mixture carefully over the filling, ensuring even distribution. Top with the remaining Gruyère and the Parmigiano-Reggiano.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the quiche dish on a baking sheet to catch any potential overflow. Bake in the center of the oven for 35-40 minutes, or until the center is just set but still has a slight wobble (it will continue to set as it cools). The top should be beautifully golden and puffed. If the crust begins to brown too quickly, cover the edges with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool for at least 30 minutes before serving. This resting period is crucial as it allows the custard to set properly and the flavors to settle. The quiche can be served warm or at room temperature, accompanied by a simple green salad dressed with a light vinaigrette to balance the richness.</li></ol>