We received this recipe from executive chef David Contreras from the Fairways Restaurant at the Westin Abu Dhabi Hotel. “Short ribs are very versatile for cooking. I like this dish because it has a homey feeling of cooking yet it can be presented in a very stylish way,” he said. And we are certain you would agree with one look at this dinner. Bon Appetit!
Ingredients:
- 1,200g boneless beef ribs
- 15g maldon salt and 5g thyme
- 5g black peppercorns
- 500g celery root, cubed
- 300g baby asparagus
- 300g baby carrots
- 200g sugar snap peas
- 150g baby turnip and 20g mixed cress
- 1,000ml veal jus or brown beef stock
- A sprinkling of black truffle shavings
- 500g mirepoix (mixture of carrot, celery, onion and leek diced)
- 50ml extra virgin olive oil
- 50g butter and 50 ml milk
Method:
- Trim excess fat from the flank side of the ribs (Bolar Blade may be used as a substitute for ribs)
- Season with maldon salt, thyme, crushed black pepper and let it rest in the fridge overnight
- On a baking tray, place diced vegetables (mirepoix) over beef and pour the jus on top until partially covered
- Bake ribs in a low temperature oven at 90 to 110 degrees for four hours or until very tender
- Strain jus and reserve. Cover meat with another tray and place weight (approx 3kg) on top to shape whilst cooling in fridge overnight
- Once firm, cut into rectangles and pan fry in olive oil until warm. A little jus can added for shine
- Cook celery in milk and with peppercorn seasoning until tender. Strain and puree mixture, adding milk and butter to help reach desired consistency
- Blanch vegetables in salted water and saute in olive oil
- With remaining jus, reduce mixture by half on low heat and add truffle shavings
Makes four servings
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