Rodney Scruggs, the new executive chef of the recently renovated historic Occidental restaurant in Washington, D.C., came up with this version of surf and turf using calamari and short ribs. It has become one of the most popular dishes at the restaurant.
2 pound beef short ribs
1 medium carrot, diced 1/4 inch
2 stalks celery, diced 1/4inch
1/2 sweet onion, diced 1/4 inch
2 sprigs thyme
4 cloves garlic
5 cups red wine
8 cups beef stock
Salt and pepper
2 tablespoons butter
8 calamari tubes
1 bottle red wine (approximately 5 and 1/2 cups)
In a deep skillet, sear short ribs seasoned with salt and pepper over medium heat until brown on all sides.
Remove ribs from pan and set aside.
Add carrots, celery, onion, thyme and garlic and sauté until tender. Add short ribs and wine to pan, reduce liquid by half. Add beef stock, reduce heat, cover and cook until meat is fork tender, approximately 1 to 2 hours.
Once ribs are done, remove and allow to cool completely.
Strain liquid and separate vegetables. Place liquid in saucepan on medium-high heat and reduce until slightly thickened.
In a bowl, shred beef and add vegetables and season with salt and pepper.
Stuff calamari with mixture and close the end with toothpicks
In sauté pan over medium heat, place 2 tablespoons butter and calamari, cook for 3 minutes, turning once.
Add red wine and cover, reduce heat and simmer about 5 minutes or until filling is hot. Take calamari out of pan and remove toothpicks.
Place calamari in serving dish and pour sauce over.
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