Wagyu Beef Short Ribs with Foie Gras, Braised in Guinness, with Celery Root Purée, Grilled Asparagus and Pearl Onions
Recipe courtesy of Peter Angelakos, Executive Chef, The Ridgewood Country Club
Ingredients
- Ingredients for Braised Wagyu Short Ribs:
- boneless wagyu beef short ribs - 4 lbs., trimmed and cut into 10-oz. pieces
- garlic - 6 cloves, minced
- carrots - 2 ea., roughly chopped
- onion - 1 ea., roughly chopped
- celery - 4 ribs, roughly chopped
- tomato paste - 2 Tbsps.
- Guinness stout - 3 cups
- veal stock - 6 cups
- salt - to taste
- pepper - to taste
- Ingredients for Celery Root Purée:
- whole milk - 3 cups
- water - 3 cups
- kosher salt - 1 Tbsp.
- celery root - 40 ozs., peeled and cubed
- russet potato - 10 ozs., peeled and cubed
- onion - 1 ea., small, peeled, quartered
- butter - 5 Tbsps., cut into 5 pieces
- kosher salt - to taste
- pepper - to taste
- Ingredients for Roasted Pearl Onions:
- pearl onions - 1 cup, peeled
- extra virgin olive oil - 1 Tbsp.
- fresh thyme - 2 sprigs
- salt - to taste
- pepper - to taste
- Ingredients for Seared Foie Gras:
- grade A foie gras - 6 slices, approximately 2 ozs. each
- salt - to taste
- pepper - to taste
Instructions
Procedure for Braised Wagyu Short Ribs:
- Pat short ribs dry and season with salt and pepper.
- In a heavy pot, heat oil over moderately high heat until hot and brown ribs in batches, transferring with tongs to a sheet pan.
- Add chopped vegetables and garlic to pot and cook over moderate heat, stirring, until golden.
- Add beer, tomato paste and stock, and bring to a boil. Season liquid with salt and pepper.
- Add ribs including any juices that have accumulated in bowl and bring to a simmer.
- Cover and place in preheated 325°F oven for 1 1/2 to 2 hours or until meat is tender.
- Transfer meat to a large sheet pan. Strain and simmer braising liquid, stirring occasionally, until slightly thickened.
- Return meat to pot and cook over low heat, stirring occasionally, until heated through.
Procedure for Celery Root Purée:
- Add celery root, potato and onion in in heavy saucepan and bring to boil.
- Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Drain, discarding cooking liquid.
- Combine vegetables and butter in processor and puree until smooth.
- Pass through a sieve and season to taste with salt and pepper.
Procedure for Roasted Pearl Onions:
- Toss onions with remaining ingredients and place on a sheet pan.
- Cook at 425°F until lightly charred (approximately 20 minutes).
Procedure for Seared Foie Gras:
- Make small crisscross cuts in each slice before seasoning them with salt and pepper.
- Sear the in a large cast-iron pan that has been preheated over high heat. The pan should be dry and extremely hot. The slices should be seared until they are golden brown, this usually takes 30 to 60 seconds per side.
- Remove, place on a paper towel, and lightly season them with salt and pepper.
To Assemble:
- Pipe out celery root puree in a circle.
- Place short rib on the edge of the circle and slowly pour the sauce over the meat so it cascades down into the circle and creates a pool.
- Cut three blanched jumbo asparagus crosswise from the fat end into coins, leaving about 3 inches intact. Tie the three asparagus with blanched chives. Sprinkle the coins onto the pool of sauce and stand up the tied asparagus on the opposite side of the meat, in the celery root circle.
- Scatter a few roasted pearl onions around the sauce.
- Place the seared foie gras on top of the beef.
- Garnish with micro greens/flowers and/or savory tuiles.
