SHORT RIB
Davion Allen | Executive Chef | Courtyard Allen
Ingredients
10 Lb boneless Short Rib ¼ cup Grapeseed Oil Salt/Pepper to taste 2 large Onions chopped 2 stalks Celery chopped 2 Carrots chopped 15 Garlic Cloves rushed 5 Bay Leaves 8 –10 sprigs of Thyme 2 sprigs of Rosemary 2 cups Red Wine 2 qts Beef Stock 2 qts Demi Glaze 2 tablespoons Tomato Paste 1 Jalapeno Pepper
Instructions
1.Generously season all sides of short rib and sear on all sides 2-3 mins per side. Remove short rib from pan and add vegetables and sauté 3-4 mins add garlic and sauté another minute or until garlic becomes fragrant. 2. 3.Add tomato paste and cook until it becomes a deep rust color. 4.Deglaze with red wine and reduce 75%. 5.Add both stocks, thyme, bay leaf, rosemary and bring to a boil. 6.Add short ribs and cover with plastic and foil. 7.Place in oven 300 degrees for 3 hours or until meat is tender. 8.Allow it to cool completely in cooler. 9.Remove chilled beef and skim off all fat left in pan. Reduce leftover liquid until it thickens and coat the back of a spoon (you can blend in the veggies to thicken more if needed). 10. 11.Add ¼ stick of cold butter and stir until incorporated.
12.Trim short rib to desired size and shape. 13.Place in liquid until it comes to temperature.
Atrium Hospitality | Food & Beverage
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