Braised Short Ribs
'The Long & The Short Ribs Of It' by Chef Michelle Bernstein
4 short ribs of beef, center cut, trimmed of excess silver skin and fat
Short Ribs Cure
1 cup light brown sugar
1 tablespoon cardamom
1 tablespoon ground coriander
1 tablespoon ground ginger
2 tablespoons kosher salt
Mix the ingredients together. Toss the ribs in the cure, place in refrigerator overnight.
2 tablespoons safflower, or grapeseed, or olive oil
2 carrots, peeled, small dice
2 celery ribs, small dice
1 Spanish onion, small dice
3 cloves garlic, minced
Zest of 1 orange
2 quarts chicken stock
1 quart demi glace
1 cup dry red wine
1 tablespoon butter, to finish the sauce
Take the ribs out of the cure, do not rinse off. In a large roasting pan on medium heat, sear the ribs on all sides. Remove ribs from the pan and carefully remove almost all of the oil, keep about 1 tablespoon of oil/fat in the pan. Add the vegetables and cook until the onions are translucent. Add all other ingredients. Allow to come to a boil, reduce to a simmer, place the ribs back into the pan. Cover and place in a 375°F oven (for about 2½-3 hours.) Check every 30 minutes to make sure the liquid in the pan covers at least 2/3 up the ribs. When tender, carefully remove the ribs from the liquid. Cool the liquid over an ice bath and remove all the fat off the top.
When serving, reduce the liquid until it coats the back of a spoon and swirl in the butter.
1 Granny Smith apples, sliced very thinly on a Japanese mandolin
1 celery rib, sliced very thinly on a Japanese mandolin
1-2 tablespoons freshly grated horseradish, using a micro plane
¼ cup celery leaves, only the light green ribs from the center of the celery
Juice of half a lemon
1 tablespoon olive oil
Sea salt to taste
Combine all ingredients in a bowl. Season to taste with sea salt.
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