Red Wine-Braised Short Rib Tomahawk with Burrata Whipped Aligot Potatoes, Whiskey-Glazed Carrots, and Braising Jus
Recipe courtesy of Tim Recher CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club, Naples, Fla.
Ingredients
- vegetable oil - 3 Tbsps.
- bone-in short ribs* - 4 ea.
- Wondra flour - 2 Tbsps.
- salt and black pepper - as needed
- onion - 1 ea., chopped
- carrots - 2 ea., chopped
- celery stalks - 2 ea., chopped
- garlic - 1 head, halved horizontally
- tomato paste - 2 Tbsps.
- dry red wine - 1 bottle
- veal stock - 1 qt.
- thyme, bay, rosemary, parsley stems, peppercors - 1 sachet
- *Chef’s Note: We butcher our short ribs into a “chop” shape allowing us to cook and serve on the bone and enhance the presentation.
- ingredients for Braising Jus:
- reserved braising liquid
- butter - 1 Tbsp.
- salt and pepper - to taste
- ingredients for Aligot Potatoes:
- russet potatoes - 1 lb.
- soft unsalted butter - 4 ozs.
- heavy cream - 1/2 cup
- burrata cheese - 8 ozs.
- salt and freshly ground white pepper - to taste
- ingredients for Whiskey-Glazed Carrots:
- light olive oil - 1 Tbsp.
- heirloom carrots - 12 ozs., peeled and cut as desired
- whiskey - 4 ozs.
- chicken stock - 2 ozs.
- honey - 1 tsp.
- whole unsalted butter - 2 ozs.
- chives - 1 Tbsp., minced
- Italian flat leaf parsley - 1 Tbsp.
- salt and freshly ground black pepper - to taste
Instructions
Procedure:
- Heat oil in a rondeau or braising pan.
- Aggressively season short ribs and dust in flour.
- Sear on all sides and remove, setting aside.
- Add mirepoix and sauté until deeply caramelized.
- Add tomato paste and cook until paste starts to separate and takes on a rusty color.
- Deglaze with red wine and reduce by half.
- Add stock and sachet, bring to a boil.
- Add ribs back to pot along with any juices that collected.
- Cover with a cartouche and foil.
- Braise in a 300°F oven for at least 2-2.5 hours, until ribs are fork tender.
- Remove from oven and allow to cool to room temperature.
- Remove ribs gently from liquid into a pan and strain the sauce over them.
- Wrap and rest in liquid overnight.
- Next day, peel accumulated fat from the top of the sauce and warm gently until hot throughout.
- Strain liquid and use for sauce. Reserve short ribs for service.
- To plate: Brush hot short ribs with sauce and glaze in oven. Plate aligot potatoes in center of hot coupe bowl. Place short rib chop in center. Spoon jus over dish. Add vegetables. Garnish with additional chiffonade of parsley or chives if desired. Sprinkle with maldon sea salt to finish.
Procedure for Braising Jus:
- Add jus to a small sauce pot and reduce over medium heat until sauce reaches deserved consistency.
- Whisk in butter to enrichen and season. Strain through a chinois. Taste and re-season as needed. Reserve for service.
Procedure for Aligot Potatoes:
- Bake potatoes in a 350°F oven until very soft. Chef’s note: We bake instead of boil as boiling results in a very dry potato.
- Immediately split potato skins and open to allow steam to escape as they cool just enough to handle. Cut in half and press through a tamis.
- Place hot, sieved potato flesh in a heated mixing bowl and stir in butter and cream, a piece at a time, to emulsify the mixture.
- Add cheese a piece at a time, stirring aggressively until it’s mixed evenly, and the cheese is melted completely. When you lift the spoon out of the potatoes, you should see cheesy strings as you pull away from the potatoes.
- Taste and adjust seasonings as needed. Reserve for service.
Procedure for Whiskey-Glazed Carrots:
- Heat oil in a sauté pan.
- Add carrots and sauté until just starting to color on the edges.
- Add whiskey and chicken stock.
- Allow carrots to simmer and cook to fork tender as liquid reduces.
- Add honey and toss. Emulsify in butter to thicken, enrich, and glaze carrots. Add herbs and season.
- Taste and adjust seasonings as needed. Reserve for service.