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

Where are your pictures?

Braised Beef Short Ribs with Blueberry Sauce

Balsamic vinegar and honey not pictured, but used.







For the blueberry sauce, the recipe said to use the pan drippings, but after I seared the short ribs, I wanted the pan drippings to remain, so I used about half a cup of the jus from the braise. To that I added a heaping cup of blueberries and got it simmering until the blueberries started to burst. Added a splash or two of some balsamic vinegar, a tablespoon(ish) of honey, and a little fresh lemon juice at the end, once I determined it could use some acid. I also added a little bit of salt.




Over mashed cauliflower

Participating is fun! Submit yours!

Thanks, MD!

I did some kalbi style short ribs on the grill for Vietnamese style lettuce wraps.

Marinated the short ribs for 5 hours in a marinade of: fish sauce, lemon grass, shallots, garlic, cilantro, honey (blended all in Vitamix)

Quick Pickled some carrot match sticks. Prepared some rice noodles and cooled. Chopped mint, cilantro, and green onions for serving.

Grilled the short ribs on a screaming hot grill. Removed from the bone and cut into chunks. Served as lettuce wrap with Nuoc Cham sauce on top/dipped (fish sauce, sugar, garlic mixture)

Green marinade remnants



Ribs out of the marinade and ready to grill:



Hot of the grill, ready to remove bones and slice.



Ready to eat. Build your own.



10/10 would do again. Grilling this cut of short rib is
Charred, crispy, beefy, chewy, goodness.

NOLAGT, I will edit it into the post. I just wanted to be sure to get the pics in.

The recipe said to use the pan drippings, but after I seared the short ribs, I wanted the pan drippings to remain, so I used about half a cup of the jus from the braise. To that I added a heaping cup of blueberries and got it simmering until the blueberries started to burst. Added a splash or two of some balsamic vinegar, a tablespoon(ish) of honey, and a little fresh lemon juice at the end, once I determined it could use some acid. I also added a little bit of salt.

It went amazingly well with the beef.

Slow Roasted Short ribs with Garlic and Truffle Potato Puree, Sautee Brussels Sprout Leaves & Mushroom-Brandy Glace

Short Rib

One full slab of short ribs, either from the plate or chuck
Salt
Pepper
Butcher’s twine
Aluminum foil

Remove excess fat, sinew, center bone(s) and intercostal meat. Make an incision across the length of the slab and down the opposite end bone. Remove ½ of each bone from, leaving other ½ completely intact.

Trim and clean any excessive fat and sinew from the meat and season well with salt and pepper.

Roll meat around bone and secure with butcher’s twine. Should resemble a Stielhandgranate (German hand grenade)


Cook over charcoal @250°F for 4-6 hours, until a thermometer reads 200°F in the thickest part & next to the bone.



Mushroom-Brandy Glace
2ea Short Rib Bones, left over from butchering the short ribs
8oz Short rib trimming
#3 Beef
#2 Button Mushrooms
#1 Crimini
¼c Shallots
1t Garlic
4-6 sprigs Thyme
2C Brandy (can substitute any fortified wine)

Roast the short rib bones and trimmings separately @400°F until nicely browned. Cover with water and simmer 8-12 hours. Allow to cool and place in refrigerator to allow fat to cool and solidify. Remove fat and reserve.

Brown #1.5 of meat in beef fat and then add chopped button mushrooms.

Deglaze with 4oz of beef stock once a nice fond begins to form on the bottom of the pan. Scrape and allow liquid to reduce and form more fond on bottom of pan. Add more stock to deglaze and repeat until ½ of the sock is used up. This will take 4-6 additions of stock. Brown second #1.5 of meat and repeat steps above. On the last addition of stock, allow contents to return to a boil, then immediately kill the heat. Strain entire contents of pan and press on meat to extract maximum quantity of liquid. Should end up with 2-3 cups.

Mise for finishing the sauce.

Sautee sliced crimini mushrooms in butter until golden brown. This may need to be done in batches as to not over crowd the pan and promote browning. Once mushrooms are browned, remove them from the pan and reserve.

Sautee shallots and garlic until fragrant and softened.

Add thyme and allow to infuse. Deglaze with Brandy, flambé optional, and reduce au sec.

Remove thyme and add meat juice and bring to simmer. Add sauté mushrooms back in and simmer 5-8 minutes. Remove from heat and pour sauce into a metal bowl. Place in refrigerator to allow to cool. Remove fat layer before use.


Potatoes
#5 Yukon Gold Potatoes
2c Milk
¼c Garlic Confit Puree
1ea Sprig Rosemary
2T Truffle Salt (or more to taste)
4oz Fromager d'Affinois Truffes (Truffle double cream cheese) rind removed


Make an incision around the circumference of the length and one along the width of the potatoes (this will make them easier to peel) and place them in pot large enough to allow the potatoes to lay at the bottom in a single layer. Cover with enough cold water, 2 inches above the potatoes, bring to a boil, and cook 15-20 minutes or until the largest potato is tender enough to allow a tooth pick to pass through it.

Strain the potatoes and gently remove the skin. Pass the potatoes through a food mill fitted with the plate with the medium sized holes.

Then pass the milled potatoes through a fine mesh tami to remove any lumps and create a velvety potato puree.

Meanwhile, add garlic confit puree & rosemary to the milk and bring to a simmer. Shut off heat & cover for 10-15 minutes to allow the flavors to infuse.

Remove rosemary spring before continuing to next step. Bring milk back to a simmer and add potatoes, whisking gently to incorporate with the milk. Once incorporated, add cheese and truffle salt, taste and adjust seasoning. Reserve warm.

Brussels Sprouts

#1 Brussels Sprouts (8-12)
2T Butter
¼c Shallots
2-3 Garlic cloves
2-3t Bourbon Cask Aged White Balsamic Vinegar

Set up a pot of boiling hot water for blanching and an ice bath for shocking. Trim Brussels sprouts and remove heart/ core using the tip of a paring knife. Allow water to come to a boil and add BS to pot. Cook 40-60 seconds them remove and immediately plunge them into the ice bath to halt the cooking process. Remove outermost leaves and reserve. Allow blanching liquid to recover and return to a boil, then repeat the steps above over again until leaves of BS are completely separated. In a small sauce pot, melt butter over medium heat and sautee shallots and garlic until fragrant and translucent. Add BS leaves and heat just to warm leaves. Adjust salt and pepper, then add white balsamic vinegar. Reserve warm.


I messed around with two different plating formats


Nouveau:




Classical: Sans mushrooms, this plate was for my wife



On the Fork


This one was fun!

It's like a meat all-day sucker!

Gotta get this in before my phone dies since I’m not home. I did a mustard cream braise and made it into a pie.





















Now you do your heavy cream and grain mustard and capers.





My ugly little baby

Looks amazing LL! I need to get more creative than I have been. NOLAGT's post was stunning!