Beef Short Ribs with Chocolate Gastrique
Chef: Cindy Pawlcyn, Cindy’s Backstreet Kitchen
six servings, 45 min prep, 3.5 hour cook time
6 beef short ribs 2” x 5” pieces
1 piece of celery rib chopped
1 carrot peeled & chopped
1 onion peeled & chopped
1 oz. olive oil
1 cup dry red wine (or more to cover)
2 bay leaves
2 tsp. Juniper berries
4 cups veal or chicken stock (enough to cover)
2 oz. golden raisins, soaked (30 minutes) and drained
4 oz. prunes, soaked (15 minutes), drained and diced
3 tbsp of butter
1/3 cup sugar
2 tbsp. water
1/3 cup red wine vinegar
3 cloves garlic, minced
2 oz. small chips semi-sweet chocolate
Pine Nut Gremolata
1/4 cup parsley, minced, rinsed and squeezed dry
1/4 cup pine nuts, toasted
1 tbsp. fresh garlic minced
1/4 cup chives, minced
Kosher salt, to taste
Garlic Mashed Potatoes
4 lbs. russet potatoes
7 cups water
1/2 lb. butter cubed
1/2 tsp. minced garlic
3/4 cup + 1 tbsp. whole milk
1 tsp. kosher salt, extra to taste
1/2 tsp. pepper, extra to taste
- Mix all ingredients in a small bowl. Taste and adjust seasoning as needed. Refrigerate in a non-aluminum container until needed.
Note: Gremolata is one of those things that really benefits from some time for the flavors to mesh. Consider making this first and allowing it to sit in the fridge for the day before serving.
- Place meat and vegetables in a snug non-aluminum container. Cover with red wine and marinade for 24 hours.
- Remove meat and vegetables from the marinade and drain well. Reserve liquid. Pat meat dry.
- Ensure ribs are well dried before searing all sides in olive oil. Remove ribs and set aside.
- Add marinaded vegetables and brown. Deglaze with reserved marinade liquid.
- Add ribs and drippings back to pan. Add juniper berries, bay leaves, and veal stock. ‘
- Cover and bring to a simmer. Slow cook for 2–3 hours in 350˚ oven until tender, but ribs still hold their shape.
- Remove and reserve the short ribs. Strain the braising liquid into an appropriate size pot or pan. Leave a couple of ounces of braising liquid with ribs to reheat later. Cover the ribs to keep warm.
- Slowly, reduce the braising liquid by half.
- Season and adjust as needed.
- In a small saucepan, combine sugar with water and cook until it reaches a caramel color.
- Add the vinegar, stirring to dissolve. Watch out for splatter. Reduce by 1/4.
- Remove from heat and add chocolate. Stir until melted and the sauce emulsifies.
- Peel potatoes and cut them into equal 2-3” chunks.
- Add potatoes to a large pot and cover with water. Bring to a simmer and cook until tender but not mushy.
- Drain potatoes and transfer to a stand mixer bowl or use a potato ricer for extra light and fluffy mashed potatoes.
- Add remaining ingredients and mix on low speed to combine—if you riced the potatoes, mix with a large spoon or spatula instead of stand mixer. Careful not to overmix with the stand mixer. The starch in your potatoes will start to take a “gluey” texture.
- Adjust seasoning with salt and pepper to taste.
- Ensure all items are hot (except gremolata).
- In a small saucepan, add two tablespoons of chocolate gastric, dried fruit, and 2-3 tablespoons of butter. Stir on medium heat to emulsify butter into gastrique and remove from heat.
- Place a short rib on each plate with 6-8 ounces of braising liquid and a portion of garlic mashed potatoes.
- Add tablespoon of chocolate gastrique and sprinkle with two tablespoons of pine nut gremolata to finish.