Short Rib Terrine

Name: Short Rib Terrine
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 liters finely chopped cooked short rib meat (reserved from rich beef broth); 8 larges garlic cloves, peeled; 118 milliliters extra-virgin olive oil; 2 teaspoons hot Spanish smoked paprika; 1 teaspoon salt; 1 slice Accompaniments: thin of crusty bread; caper berries; sea salt

Short Rib Terrine is a gluten free, dairy free, and primal main course. This recipe serves 12. One serving contains 859 calories, 29g of protein, and 82g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 hours. Head to the store and pick up pepper, garlic cloves, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.

Ingredients you will need

Paprika

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Cutting Board

Slotted Spoon

Frying Pan

Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop.

Ingredients you will need

Garlic Paste

Paprika

Meat

Cooking Oil

Equipment you will use

Bowl

Serve at room temperature.

Terrine can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Equipment

Ingredients

Servings:

1teaspoons

black pepper 1liters

finely chopped cooked short rib meat (reserved from rich beef broth)8larges

garlic cloves, peeled 118milliliters

extra-virgin olive oil 2teaspoons

hot Spanish smoked paprika 1teaspoon

salt 1slice

Accompaniments: thin of crusty bread; caper berries; sea salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.