Directions
- 1Season the short ribs with salt and pepper.
- 2Sear the short ribs in a frying pan.
- 3In the same pan, sauté the shallots, garlic and tomato paste.
- 4Deglaze the pan with cabernet.
- 5Reduce the sauce by half.
- 6Add the beef stock to the pan.
- 7Return the short ribs to the pan.
- 8Add thyme and bay leaf.
- 9Cover and simmer for two hours.
- 10Add carrots and celery.
- 11Rice the potatoes for the mash.
- 12Fold in dairy, chives and horseradish into the mashed potatoes.
- 13After three and a half hours, remove from heat and let rest for at least 40 minutes.
- 14Plate the short rib, mashed potatoes, pearl onions, carrots, and turnip.
- 15Season with Maldon salt and drizzle with reduced braising liquid.
Ingredients
- 6 Super Marble Short Ribs
- 1 pinch salt
- 1 pinch pepper
- 4 shallot
- 1 garlic
- 2 tablespoons tomato paste
- 1 glass cabernet
- 1 glass beef stock
- 1 sprig thyme
- 1 bay leaf
- 3 carrots
- 1 stalk celery
- 2 cups potatoes
- 2 tablespoons butter
- 1 tablespoon chives
- 1 tablespoon horseradish
- 6 pearl onions
- 3 airloom carrots
- 3 turnip
- 1 pinch Maldon salt
Equipment
frying panbowlgraterspoon
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