Rocky Ridge Reduction

The Rocky Ridge Reduction is a classic culinary delight that is famous for its rich and complex flavors. Originating from the rugged terrains of the Rocky Mountains, this dish has evolved over time to become a favorite among food enthusiasts who seek a hearty and satisfying meal.

History of the Rocky Ridge Reduction

This dish traces its roots back to the early settlers and indigenous people of the Rocky Mountain region who relied on game meat and the natural herbs and spices found in abundance around them. The reduction sauce, a sophisticated blend of flavors, reflects the creativity and ingenuity of these early cooks who were inspired by their surroundings.

Ingredients

• Beef Shank: 2 lbs
• Onion: 1 large, diced
• Carrot: 2, chopped
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced
• Rosemary: 2 sprigs
• Thyme: 1 tsp dried
• Beef Broth: 4 cups
• Red Wine: 2 cups
• Butter: 2 tablespoons
• Olive Oil: 2 tablespoons
• Flour: 2 tablespoons
• Salt and Pepper to taste

Preparation Steps

Preparing for the Rocky Ridge Reduction requires a few vital steps. Firstly, ensure your beef shank is at room temperature, which allows even cooking. Then, finely chop the onion, carrot, and celery so they will sauté evenly in the pan.

1. Season the beef shank generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Sear the beef shank until browned on all sides. Remove from pan and set aside.
4. Lower the heat to medium and add the butter to the pan.
5. Once the butter has melted, add the onion, carrot, and celery. Sauté until vegetables are fragrant and translucent.
6. Add the garlic and cook for another minute.

Cooking Process

1. Sprinkle the flour over the vegetables, stirring to combine and cook off the raw flour taste.
2. Slowly stir in the red wine, scraping up any browned bits from the bottom of the pan.
3. Return the beef shank to the pot.
4. Add the rosemary sprigs and thyme, then pour in the beef broth.
5. Bring the mixture to a simmer and cover.
6. Transfer the pot to a preheated oven and cook at 300°F (150°C) for 3 hours, or until the beef is tender and falling off the bone. Use a cooking timer to track your simmering process.

Serving Suggestions

Once removed from the oven, allow the Rocky Ridge Reduction to rest briefly. Shred the beef shank and serve it piping hot, nestled in a bed of creamy mashed potatoes or alongside crusty bread to soak up the succulent sauce. Garnish with freshly chopped herbs for an added touch of elegance.

Enjoying the Rocky Ridge Reduction

The Rocky Ridge Reduction is best enjoyed on a cold evening, reminiscent of a log cabin dinner after a long day of exploring the great outdoors. Pair this dish with a robust red wine to complement its deep flavors, and revel in the warmth and heartiness that this mountainous meal offers.