- Yield: 12 servings
Bone-In Short Ribs
Recipe courtesy of Gerardo Martinez, Sous Chef, Houston Country Club
Ingredients
- Bone-In Short Ribs
- bone-in short ribs - 10 lbs., at least 1 ½-in. thick
- kosher salt - to taste
- freshly ground pepper - to taste
- garlic - 1 large head, halved crosswise
- onion - 1 ea., medium, chopped
- celery - 4 ribs, chopped
- carrots - 2 ea., medium, chopped
- tomato paste - 3 Tbsp.
- dry red wine - 2 cups (about half a bottle)
- beef stock or bone broth - 2 cups (Chef’s note: Try to fortify your beef stock for stronger-flavored sauce.)
- thyme - 4 sprigs
- parsley - 1 cup, coarsely chopped
- chives - 1/2 cup, finely chopped
- sundried tomatoes - 1 cup
- mushrooms - 2 cups
- Italian Salsa Verde
- parsley - 1 bunch, minced
- capers - 1 Tbsp., drained and minced
- garlic - 2 cloves, minced
- lemon - 1 ea., zested and juiced
- red pepper flakes - 1/2 tsp. (or to taste)
- kosher salt - to taste
- fresh black pepper - to taste
- blended virgin olive oil - 1/2 cup
- Mushroom Conserva
- extra virgin olive oil - 2 cups plus 2 Tbsp., divided
- mixed fresh wild mushrooms - 4 cups (Chef’s note: I used shiitake, flammulina velitipes, hen of the wood, chanterelles.)
- kosher salt - 2 1/2 tsp., divided
- fennel seeds - 3 tsp.
- shallot - 1 ea., cut thinly into rings
- Champagne vinegar - 1/2 cup
- fresh thyme leaves - 2 Tbsp.
- garlic - 2 cloves, minced
- granulated sugar - 2 tsp.
- crushed red pepper - 1/2 tsp.
- Horseradish Mashed Potatoes
- Yukon potatoes - 3 lb., peeled and chopped
- kosher salt - to taste
- butter - 1/2 cup, plus more for serving
- heavy cream - 1/2 cup
- sour cream - 1 cup
- horseradish - 3 Tbsp., prepared
- white pepper - to taste, freshly ground
Instructions
Procedure for bone-in short ribs:
- Heat oven to 300°F. Heat oil in a large sauté pan over medium-high heat. Season short ribs on all sides with fresh salt and pepper. Sear short ribs on all sides until deeply and evenly browned. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Reduce heat to medium and add garlic. Cut side down and cook, undisturbed, until golden-brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Also sauté your mushrooms but after your mire quox is nice and caramelized. Add your sundried tomato and finish cooking until softened, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes. After using a wooden spoon, scrape up any browned for more flavor.
- Using tongs, add the short ribs to 4-in. hotel pan. Add beef stock and any extra liquid from the pan you cooked your vegetables in for more flavor. Cover your pan with plastic wrap and foil. Transfer to oven.
- Cook, for 3 ½ hours until short ribs are meltingly tender and falling off the bone. (Chef's note: Be careful, as you still want the meat attached to the bones.)
- In a large sauce pot, reduce sauté your shallots, black peppercorn, thyme, bay leaves with the shallots until golden. Add two bottles of red wine until the wine reached almost a syrup consistency. While the reduction is working, use the tongs to remove the ribs from the pan after cooking them for 3 ½ hours. (Chef's note: Do not to let the bone slip out. They will be very tender.) When you are done removing the short ribs from the pan, grab your strainer to strain the liquid you used to cook the short ribs into the reduction. Reduce your liquid by half to get the most flavor possible.
Procedure for Italian salsa verde:
- Chop the parsley until finely minced and place in a large bowl. (Chef's note: Be sure to wash the parsley thoroughly.)
- Mince the capers and garlic and add to the parsley.
- Zest the lemon, then juice. Add both the juice and zest to the parsley, capers and garlic.
- Add the red pepper flakes and the blended olive oil to the bowl and mix until incorporated. Taste for seasoning and add salt and pepper, as needed.
Procedure for mushroom conserva:
- Heat 2 Tbsp. oil in a large skillet over medium heat. Add mushrooms. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.
- Add fennel seeds to skillet; toast over medium heat, stirring often so they don’t burn. Remove skillet from heat and let cool slightly, about 2 minutes. Stir in shallots, vinegar, thyme, garlic, sugar, crushed red pepper, remaining 1 cup of oil and remaining 2 tsp. salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is warm, 3 to 5 minutes. Cool down and store your mushrooms until service.
Procedure for horseradish mashed potatoes:
- In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes are soft and you’re able to break it down with a fork. Drain and return to pot. Use a potato masher to mash potatoes until smooth.
- Meanwhile, in a small saucepan over medium heat, melt butter with heavy cream until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish, then season with salt and white pepper. If needed, add more butter. Garnish the potatoes with fresh parsley.
