smoked beef short rib with cauliflower purée, spicy chimichurri and crispy shallots
Recipe courtesy of Daniel Fish, Executive Chef of Bear Creek Golf Club (Murrieta, Calif.)
- Smoked Beef Short Rib
- bone-in short rib - 4 lbs.
- kosher salt - 1/4 cup
- black pepper - 1/4 cup, ground
- apple cider vinegar - 1 cup
- oak and pecan wood chips
- Cauliflower Purée
- unsalted butter - 2 Tbsp.
- yellow onion - 1 ea., thinly sliced
- garlic - 4 cloves, minced
- cauliflower - 1 head, trimmed and cut into florets
- heavy cream - 1 cup
- chicken stock - 1 cup
- thyme - 1 sprig
- kosher salt - to taste
- Spicy Chimichurri
- cilantro - 1 bunch
- Italian parsley - 1/2 bunch
- dried oregano - 3 1/3 tsp.
- red wine vinegar - 3 1/3 Tbsp.
- chili flake - 3 1/3 tsp.
- olive oil - 2/3 cup
- ginger - 1 2/3 tsp., grated
- jalapeños - 3 ea.
- lime juice - 3 1/3 Tbsp.
- green onions - 3 ea., finely chopped
- cilantro and parsley - to taste, fine chopped
- salt - to taste
- Crispy Shallots
- shallots - 2 ea., sliced into thin rings
- Trim short ribs of any unwanted fat and take the silver skin off the underside of the ribs.
- Season both side of ribs with kosher salt and black pepper
- Preheat smoker to 275°F. Place short ribs in the smoker. After 1 hour in the smoker, start spraying the ribs with apple cider vinegar every hour until the meat reaches internal temp of 203°F.
- Wrap short ribs in foil and put in a cooler to rest until ready to serve. The ribs should take 6-8 hours to smoke.
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes. Do not let brown.
- Add cauliflower, heavy cream, stock and thyme. Cover, bring to a simmer, and cook until cauliflower is tender, 5-6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, or about 20 minutes. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower into a liquid to form a very smooth purée. Season with salt.
- Heat canola oil to 350°F and toss the shallots in and cook until golden-brown. Toss with salt.
- Take 4 oz. of cauliflower purée and spread it on the bottom of plate in a circle. Cut the short rib and remove the bone.
- Cut the meat in half. Lay the meat on the cauliflower purée. Top with the spicy chimichurri and garnish with cilantro leaves, crispy shallots and thinly sliced Fresno chilies.