Submissions Thread for F&DB Beef Short Ribs Challenge - Nov. 24, 2020

I figured with beef ribs there would be a fair amount of braised and BBQ'ed dishes so I wanted to find something a little off the beaten path like my other entries. I had seen this dish a while back and have been wanting to try it out.

Not sure what it would be called, maybe a Boneless Short Rib Terrine with a Pea mash and whipped potatoes....sous vide style.

First the slab of beef!






Fat trimmed (that I used for my second entry if allowed) and seasoned up with some AP rub that is a mix of salt pepper garlic and some other spices. Ready to get vacuumed packed and into the Sous Vide for 16hours at 180 degrees. Brown water while we wait...








16 hours later we are cooking down some shallots and garlic to add to the beef ribs, working on the whipped potatoes, and rendering down the short rib fat to make beef tallow for later use.








Potatoes are done and into a bag so I can cut the corner and pipe it out later.







Beef tallow ready










Out comes the ribs, they are so tender it's hard to keep them together. Bones come out with zero resistance and it shreds perfectly. I went through and picked out any big chunks of fat left or silver skin. At this point, I added the shallots and garlic and gave it another hit of the AP.






Now to form the log by laying out some plastic wrap and rolling it up tight getting out as much air as possible. Then into the freezer to get solid for cutting and frying later.








While it was in the freezer I made the pea mash. I sauteed some more shallots and put in some frozen green peas. Cooked them until soft and added some salt and pepper to taste. Off to the food processor to puree it up with some olive oil to make it creammy. I added a little more salt and some garlic at this point too.










After a few hrs in the freezer it was go time so out it comes, sliced, battered, and ready to swim in some oil. I wanted to try seasoned bread crumbs and panko, we liked the panko better. I used my small electric fryer so I could keep the temp more dialed in.










Time to plate it up! A good smear of pea mash, a few dollops of whipped potatoes, topped with a crunchy Medalion of short ribs. I did not get a fork picture because it was late and we were starving.

Thanks for looking

Great creativity.

So IF yall will allow this as an entry this is my second use of "beef short rib" fat If yall decide its not a good entry we can delete this post so it doesn't cause confusion.

I was trying to find something to do with the tallow and came across this desert. I have made very little deserts in my life so I was interested in trying this out...besides it has bourbon it

Beef Short Rib Tallow Chocolate Tortes with Bourbon-salted Caramel Sauce

So taking the beef tallow from the short ribs you melt it with some bittersweet chocolate. The recipe calls for a lower cocoa content but we had this in the pantry. It's not my favorite so next time id use something else. After the chocolate and oil are melted and mixed I added in some Rum Chata and vanilla extract. Set aside to cool.









Whip the hell out of some eggs until frothy then lower the speed to mix in the chocolate mixture. Now you have your batter ready. Into the oven at 275 for about 30 min until done.






Now it's time to make the bourbon salted caramel. Melt the sugar and then add in some heavy whipping cream, bourbon, and sea salt. Mix good and cook on low for about 10 min until creamy and delicious.










Now it's time to plate.








Thanks for looking...again

Surf n’ turf. Seared scallops, short ribs, butternut squash purée, pine nuts.

What is the sauce/reduction on the short rib?

I braised the short ribs in red wine and veal stock that I had frozen and various herbs, garlic, celery, carrots, onion, etc. After the braise, I strained and scooped off any fat. Then just cooked it medium-high until reduced, about 30-45 mins. Then a couple TBSP butter and a smidge of extra cream and black pepper.

Braised Short Rib Empanadas with a salsa criollo on A Bordelaise sauce
Floured the ribs in seasoned flour and them seared them off

Added in the braising liquid which was red wine, chicken stock, and veal demiglace

Two hours at 350 and they were ready to shred

While the meat was cooling, I made my empanada doug and divided it up into six balls


I filed each piece of dough with about 3 tablespoons of meat

Then into the fryer set at 350 until golden brown

Finally, the finished product

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voting is going to be very difficult

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Yea I figured this protein would bring out some great dishes by some of the early replies

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Don't you have some numbers to be crunching

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yes

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Where did you find the time to do all that?

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Really tho its not AS bad as it seems. Once you trim the ribs and vac pack them its hands off cooking in the Sous Vide. I made the desert this morning for breakfast

Dude, do the board a favor and delete that post for now and come back and post it with 5 minutes left in the competition, otherwise aint nobody else going to post