Trevor Hoyte's recipe for tender, braised beef short ribs will have you licking your chops..
Ingredients2 16-ounce pieces boneless short rib Kosher salt and freshly ground pepper Vegetable oil, for searing 6 stalks celery, chopped 2 carrots, chopped 1 large white onion, chopped 1/2 cup tomato paste 750 milliliters red wine Veal stock, to cover -Sweet Potato Puree 1 lb sweet potatoes, peeled and cut into large dice 2 tsp salt 1/2 stick (4 oz) unsalted butter, cubed 2 cups whole milk -Pink Lady Apples 2 cups water, juice from 1 lemon (mix and reserve) Peel apples and slice into quarter wedges (reserve in lemon water mixture) Citrus brown butter -Baby Red Oak 2 heads of baby red oak (clipped and cleaned, reserve a few sprigs for garnishing)
Sweet Potato Puree
- Place potatoes, 2 cups whole milk and salt into medium sauce pan with a lid.
- Bring to a boil and return to a simmer, cover and cook until very tender, about 20 minutes.
- Add potatoes, but not the liquid, to a blender, and puree until smooth.
- Add butter to the puree, and blend again until all ingredients are incorporated and smooth.
- Check seasoning and hold until ready to plate.
Citrus Brown Butter
- Melt 1 lb butter in a 12-inch to 14-inch sauté pan and continue cooking until golden brown color appears in the thinnest liquid of the butter, let cool and add juice from 3 lemons and set aside.
Pink Lady Apples
- Warm citrus brown butter in a small sauce pan on low medium. Take apples out of liquid and pat dry, add to citrus brown butter and cook for 5 minutes. Remove until ready for plating.
Baby Red Oak
- Sauté 1 head of baby red oak with vegetable oil and season with salt and pepper. Reserve for plating.
- Preheat the oven to 300 degrees F.
- Sprinkle the short ribs liberally with salt and pepper.
- Heat a large pot over high heat, and then pour in vegetable oil.
- Once the oil is hot, sear the ribs on all sides until well browned, and then remove from the pot.
- Add the celery, carrots and onions into the pot and cook until browned, and then add red wine to deglaze and reduce by half, stir in the tomato paste and cook for 5 minutes until the liquid is thick.
- Return the ribs to the pot and cover by two-thirds with veal stock.
- Cover with parchment paper and foil.
- Transfer to the oven to braise until the ribs are tender, about 6 hours.
- Strain the braising liquid.
- Make a sauce by reducing the braising liquid; skim off any access fat that may be floating on the top.
- Continue to reduce until it thicken and coat the back of a spoon, season to taste if needed.
- Reserve for plating.