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  • Total time: 90 mins
  • Active time: 60 min
  • Yield: 4 Portions

Short Ribs

4 (6 - 8 oz. portions)
Beef short ribs
1 can
Sprite
1 each
Lemons, juiced and zested
¼ cup
Flour
¼ cup
Olive oil (for braising)
½ cup
Onions, chopped
½ cup
Carrots, chopped
½ cup
Celery, chopped
¾ cup
Red wine
1 qt.
Beef stock or broth
1 sprig
Rosemary, stems removed
2 each
Bay leaves
1 sprig
Thyme, stems removed

Method

  1. Marinate short ribs in Sprite, lemon juice and zest for 30 minutes to tenderize.
  2. Remove short ribs from marinade and coat with flour. In large saucepot, heat olive oil. Sear short ribs for 2 minutes on one side. Turn short ribs, add carrots, celery and onions, and cook for 3 minutues.
  3. Deglaze* pan with red wine; cook off alcohol for 2 minutes.
  4. Add brown stock, rosemary, bay leaves, and thyme and bring to boil and then reduce to simmer for 45 minutes or until bones pull easily away from meat.
  5. Remove meat and strain braising liquid through strainer; return braising liquid to heat and reduce to 1 pint.
  6. Remove bones from meat and keep meat and reduced brasising liquid warm for plating.

*Use wine to scrape crispy bits off bottom of pan for base of the sauce.

Halibut

2 oz.
Dried porcini mushrooms
1 sprig
Rosemary, stems removed
1 sprig
Thyme, stems removed
½ Tbl.
Black pepper
4 (4-oz. portions)
Halibut
1 tsp.
Salt
4 Tbl.
Melted butter

Method

  1. Grind dry porcini, rosemary, thyme and black pepper to fine powder using spice grinder.
  2. Pat fish filets dry and season each lightly with ⅛ tsp. salt. Coat both sides of fillets in porcini dust.
  3. Preheat sauté pan, add melted butter and sauté fish until firm to touch (medium).

Tuille of Taro Root and Yukon Gold Potato

1 lb.
Yukon Gold potatoes
1 lb.
Taro root, large
½ stick (4 Tbl.)
Butter
1 tsp.
Salt
½ tsp.
Pepper

Method

  1. Peel potatoes and taro root.
  2. Using mandolin or vegetable slicer, cut out potatoes and taro root to ½-inch thick.
  3. Alternate 4 slices of potatoes and 4 slices of taro slightly overlapping one another in a 6-inch sauté pan that has been greased with ½ oz. clarified butter. Season each with ⅛ tsp. salt and pepper and fry for 2 - 3 minutes; then finish in oven until golden brown.

Puree of Parsnip

1 lb.
Parsnips
½ lb.
Cauliflower florets
¼ cup
Celery,diced
¼ cup
Onion, diced
2 Tbl.
Butter
½ cup
Milk
¾ cup
Cream
1 sprig
Thyme, stems removed
1 tsp.
Salt
½ tsp.
Pepper

Method

  1. Peel and dice parsnips ½-inch
  2. Sweat diced parsnips, cauliflower, onions and celery with butter in small saucepan for 5 minutes.
  3. Add milk, cream and thyme and simmer until parsnips are fork tender (approx. 15 minutes). Add more milk if dry.
  4. In food processor, puree contents of saucepan until smooth. Season with salt and pepper as needed.

Vanilla-Glazed Carrots

12 each
Carrots, peeled baby
½ stick (4 Tbl.)
Butter
2 Tbl.
Sugar
½ pod
Vanilla bean

Method

  1. In small pot, combine butter, sugar, vanilla bean and carrots. Cook over low heat until tender (approx. 10 minutes).

Plating

  1. On half of the plate place potato tuille and top with one short rib portion; deglaze short rib with 2 oz. reduced braising liquid.
  2. On the other half of the plate, spoon parsnip puree.
  3. Fan 3 carrots to the left of the parsnip puree and top with the halibut.
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