The wine list at Portland City Grill showcases elegant Oregon Pinot Noirs, the wonderful wines of Washington State and other finds from around the world, while the food is focused on steak with a Northwest- and Asian-inspired seafood menu. Here's a guest favorite from the hot spot you can make at home.
Short Rib Ravioli with Black Plum Chili Sauce
Recipe courtesy Amanda Sullivan, chef de cuisine at Portland City Grill, Portland, OR
1 tablespoon butter
3 tablespoons canola oil, divided
1 cup diced yellow onion
½ cup diced leek
Salt, to taste
2 cups shredded, braised short ribs (recipe below)
1 cup shaved Midnight Moon Gouda
1 tablespoon fresh thyme
All-purpose flour, for dusting
12 wonton wrappers or pasta sheets
2 tablespoons olive oil
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
3 cups Black Plum Chili Sauce (recipe below)
Bulls blood greens, for garnish
Dried currants, for garnish
In a medium sauté pan set over a medium flame, heat the butter and 1 tablespoon of the canola oil. Add the onion and leek and season with salt to taste. Cook the mixture until tender, approximately 15 minutes.
In a medium bowl, combine the onion-leek mixture, shredded short ribs, Gouda and thyme. Mix ingredients until well incorporated.
Lightly dust a countertop with flour. Lay the wonton wrappers on the prepared surface and evenly divide the filling among each wrapper. Fold each wrapper corner to corner, forming a triangle to enclose the filling. Press the edges firmly to ensure a tight seal.
Bring a large pot of salted water to a boil. Add the ravioli to the water and cook until they float to the surface, about 2–3 minutes. Strain the ravioli in a colander and toss with the olive oil.
In a small bowl, combine the mustard, balsamic vinegar and 2 tablespoons of canola oil. Stir until emulsified and season with salt to taste. Toss the bull’s blood greens with the vinaigrette.
To finish, pour a small pool of the black plum-chili sauce in the center of each plate. Place 3 ravioli on top of the sauce and garnish with the tossed greens and dried currants. Serves 4.
Short Rib Braise:
1½ pounds bone-in beef short ribs
1 carrot, cut into 3 pieces
2 celery stalks, cut into 3 pieces
1 leek, halved
5 garlic cloves
¼ cup tomato paste
5 cups beef stock
1½ cups Cabernet Sauvignon
1 bunch fresh thyme
10 bay leaves
Salt, to taste
Preheat an oven to 350˚F.
In a large braising pan set over high heat, sear the beef short ribs, about 7 minutes per side. Remove the short ribs to a holding platter. Add the carrot, celery stalks, leek and garlic cloves to the braising pan. Allow ingredients to caramelize, about 5 minutes. Stir in the tomato paste and cook for 3 minutes, then return the short ribs to the pan. Add the beef stock, wine, thyme and bay leaves, making sure all of the ingredients are submerged in the liquid. Transfer the braising pan to the preheated oven and continue to cook covered for 3½ hours. When the meat has finished cooking, use a fork to shred the meat from the bone.
Black Plum Chili Sauce:
2 cups cranberry juice
½ cup red wine vinegar
¼ cup Lingham’s Hot Sauce
1 cup sugar
1 tablespoon minced Ginger
1 teaspoon lime zest
⅛ cup Black Currant or Plum Purée
1½ tablespoons slurry (equal parts cornstarch and water)
In a medium pot set over a high flame, combine all of the ingredients except the slurry. Bring the mixture to a slow, rolling boil, stirring occasionally. Strain the sauce and return it to the pan. Over medium heat, slowly add the slurry to thicken the sauce enough to slightly coat a spoon.