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U.S Beef Short Ribs
French and European Cuisine
Calories
N/A
Servings
5
Level
Medium
Ingredients
- 1: Us beef short ribs braised
- 21.2 kg U.S. Beef Short Ribs
- 35 g Carrots
- 45 g Onions
- 51 leaf Thyme
- 65 g Celery
- 72 cloves Garlic
- 81 Tbsp Tomato paste
- 92 cups Beef Stock
- 10To Taste Salt and Pepper
- 1110 g Olive Oil
- 12: US Beef Tenderloin Crust with Garlic Crumble
- 131 leaf Thyme
- 142 Tbsp Salt and Pepper
- 152 Tbsp Olive Oil
- 16: Mashed potatoes
- 1720 g Potatoes
- 182 Tbsp Cream
- 195 g Butter
- 202 Tbsp Parmesan Cheese
- 21To taste Salt and Pepper
- 22: Artichoke Pure
- 2310 g chopped Onion
- 241 leaf Thyme
- 251 clove Garlic
- 261 tsp Butter
- 27: Vegetables
- 282 Baby Carrot
- 293 g Romanesco Broccoli
- 303 g Honey glaze pumpkin with thyme
- 31: Mushroom and cheese croquettes
- 325 Mushroom
- 33chopped Taleggio Cheese
- 341 tsp Whole Egg
- 351 pc Panko bread crumbs
- 362 Tbsp Flour
- 37Dust Salt and Pepper
- 38To taste Frying Oil
- 39: Beef Stock
- 40200 g Beef Bones
- 411 pc Beef scraps
- 421 stick Celery
- 432 White Onions
- 442 Carrots
- 45. Water
Directions
- Sear the short ribs. Add to an oven dish along with vegetables. Add thyme, tomato paste and after the beef stock. Cook in the oven at 175 °C (347 °F) for 4 to 5 hours until soft and tender.
- Sear the beef with olive oil, thyme and garlic. Cook in the oven at 180 °C temperature for three minutes. Roll the beef over garlic crumbs and cook again in the oven for one minute.
- Bring a pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and mash the potatoes. Add cream, parmesan, salt and pepper.
- Boil artichokes, onion, thyme, butter, garlic in vegetable stock. Once vegetables are soft, blend and strain.
- Boil baby carrots and Romanesco broccoli in vegetable stock for 2 minutes. Cook in a pan with butter, salt and black pepper.
- Mix together the chopped mushrooms and Taleggio cheese. Shape into round balls. Then dust with flour, coat with egg and apply the panko bread crumbs. Deep fry at 175°C (347 °F) until golden brown.
- Roast beef bones in oven at 200 °C (392 °F) for at least 1 hour. In a heated medium size pot, sauté the vegetables and the beef scraps. Once the vegetables are golden brown, add the roasted bones and cover with water. Boil on medium heat for at least 45 min.