- Yield: 10 entrée portions
Chicken Fried Short Rib with Summer Fruit Panzanella and Romesco
Recipe courtesy of Colby Newman, Executive Chef, Amarilla (Texas) Country Club.
Ingredients
- For Chicken Fried Short Ribs
- beef short ribs - 10 lbs.
- yellow onions - 10, large dice
- carrots - 6, large dice
- celery - 10, large dice
- garlic cloves - 10
- fresh sprig thyme - 20
- plums - 4, large dice
- peaches - 4, large dice
- red wine - 4 bottles
- kosher salt - 4 Tbsps.
- black pepper - 2 Tbsps.
- smoked pepper - 2 Tbsps.
- granulated garlic - 2 Tbsps.
- flour - 6 Tbsps.
- vegetable oil - 6 Tbsps.
- For Breading
- flour - 3 cups
- kosher salt - 3 Tbsps.
- black pepper - 3 Tbsps.
- smoked paprika - 1 Tbsp.
- granulated garlic - 1 Tbsp.
- egg - 4, large
- milk - 1 cup
- For Summer Fruit Panzanella
- peaches - 4, medium dice
- plums - 4, medium dice
- scallions - 3, white and light green parts only, slice thin on bias
- orange - 2, juice
- lime - 2, juice and zest
- bleu cheese - 3 ozs., crumbled
- parsley - 2 Tbsps., minced
- ciabatta bread loaf - 2, medium dice
- thyme sprigs - 6
- garlic cloves - 3, smashed
- olive oil - 12 Tbsps.
- almonds - 1/2 cup, sliced, toasted in oven
- sugar - pinch
- For Romesco Sauce
- red bell peppers - 2, large, roasted
- garlic cloves - 2, smashed
- almonds - 3/4 cup, sliced, oven-roasted
- tomato puree - 1/2 cup
- parsley - 4 Tbsps., minced
- plum vinegar - 4 Tbsps., sub red wine vinegar
- smoked paprika - 1 Tbsp.
- olive oil - 1 cup
- kosher salt - to taste
- black pepper - to taste
Instructions
For Chicken Fried Short Ribs
- Preheat oven to 325°F.
- Season short ribs with salt, pepper, smoked paprika, flour and granulated garlic. Let sit at room temperature for 30 minutes.
- Heat vegetable oil on high heat until smoking hot. Working in batches, sear the short ribs on all sides until golden brown. Remove short ribs from pan and let cool.
- In the same pan add mirepoix, garlic, plums and peaches. Sauté until tender. Add wine and deglaze the pan. Place short ribs in deep braising pan and pour the wine and vegetable mixture over short ribs making sure ribs are fully submerged. Add in fresh thyme and cover with foil and braise for 4-6 hours in the oven, until fork tender.
- Remove from oven and place short ribs on the cooling rack, strain remaining braising liquid and place in a saucepan. Cook on medium heat until reduced by half, skimming top to remove fat.
- Refrigerate short ribs until completely cooled.
- Prepare your breading station. Mix the eggs and milk together. Mix all dry ingredients together. Cut the bones off the short ribs including the muscle tissue in between the ribs and meat.
- Dredge short ribs in flour mixture then into the egg mixture then back into the flour mixture. Shaking off excess flour mixture. Deep fry at 325 degrees until internal temperature reaches 145 degrees. (7-10 minutes).
For Summer Fruit Panzanella
- Heat 3 Tbsps. of olive oil in a sauté pan over medium heat. Place smashed garlic and thyme sprigs in the pan. Swirl oil to infuse flavor. Place bread in the pan and cook until all sides are toasted.
- Mix all ingredients in a large bowl and season with salt, pepper and a pinch of sugar.
For Romesco Sauce
- Place all ingredients except olive oil in a food processor and blend on high. Slowly drizzle olive oil in while the motor is still running. Season with salt and pepper.
