For those of you who missed Chef Bull’s entertaining (and tasty) culinary demo at The Fair yesterday–we thought we would be nice and share the fabulous Short Rib recipe he prepared. Looking to enhance your skills in the kitchen and stock pile a few hit recipes before the holidays?

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Bolla at The Stoneleigh Hotel & Spa
Texas State Fair Cooking Demonstration
Executive Chef David Bull
www.stoneleighhotel.com
                           

Braised Beef Short Ribs
Golden Potato Puree – Grain Mustard – Fried Onion Salad
Serves 8-10

For the Assembly
Warm the beef short rib cubes in the reserved braising liquid until heated throughout.  Place the ribs on to a kitchen towel and allow to drain. Sprinkle with Maldon sea salt to taste.  On four large dinner plates,  spoon a dollop of the potato puree in the center of each plate and spread until it forms a 4-5 inch circle.  Place the short rib on the potato puree slightly off center, place the fried onion salad next to the short rib and serve.

For the Braised Beef Short Ribs
5 # - (3 Bone) Short Rib
Salt to taste
Pepper to taste
3 cups  All Purpose Flour
½ cup  Canola oil
2 cups  Onions, chopped
1 cup  Carrots, chopped
1 cup  Celery, chopped
3 each  Garlic cloves, chopped
2 each  Bay Leaves
4 ounces Tomato Paste
2 quarts   Red Wine
2 quarts  Beef Stock
3 each  Thyme sprigs
5 each  Parsley sprigs or stems
Place the short rib in a large container and season with salt and pepper liberally on all sides.  Add the flour and coat the rib on all sides.  Over low-medium heat, add the oil to a large Dutch oven or sauce pan.  Shake off the excess flour and gently sear the rib for 8-10 minutes on the top (side opposite the bones). Turn the rib over and sear for another 5-6 minutes.  Remove the rib and place into a deep baking dish. In the same sauté pan, add the onions and caramelize over high heat for 8-10 minutes or until dark brown.  Add the carrots and caramelize for 6-8 minutes or until dark brown.  Add the celery, garlic, and bay leaves and sauté for 2-3 minutes.  Add the tomato paste and allow to caramelize for 4-5 minutes.  Deglaze with red wine and bring to a boil.  Reduce the red wine by half and add the beef stock.  Bring the beef stock to a boil and turn down to a simmer and cook for 10-15 minutes.  Add the thyme and parsley sprigs.  Gently pour the entire mixture over the short rib making sure to completely cover the rib.  Wrap tightly in two layers of plastic wrap and then tin foil.  Bake in a preheated 255 degree oven for 6 hours.   Remove the ribs and place on a sheet pan to cool.  Strain the liquid through a fine mesh sieve and place in a sauce pan.  Place on the  stove over low-medium heat and reserve warm for assembly.  Remove the bones from the short rib and place into the refrigerator for 2-3 hours or until completely chilled.  Cut off all excess sinew and fat, and then cut the rib into 2 inch x 2 inch cubes.

For the Golden Potato Puree
2 pounds (4 cups) Yukon Gold Potatoes peeled and cut into even pieces
Water as needed
Salt to taste
1 stick (4 oz)  Butter
2-3 cups  Heavy Cream
Salt to taste
Preheat oven to 350 degrees. Place the potatoes into a sauce pot and cover with water.  Add 2-3 teaspoons of salt.  Bring mixture to a boil over high heat and cook the potatoes until fork tender. Drain the potatoes and place on a sheet pan into a preheated 350 degree oven for 5-6 minutes or until dry. In a small sauce pot add the butter and heavy cream and bring to a boil.  Place the potatoes into a high speed blender and add two-thirds of the butter cream mixture.  Puree until smooth and add more butter cream mixture until a smooth semi-thick consistency is reached. Season with salt to taste, and reserve hot for assembly.

Grain Mustard Vinaigrette
¼ cup  Olive oil
¼ cup  Sherry Wine Vinegar
2 tablespoons Whole Grain Mustard
1 tablespoon Lemon Juice
Salt to taste
Combine all ingredients and mix well – season with salt to taste.
Fried Onion Salad
1 cup  Canola Oil
1 each  Small Red onion, sliced into extra thin strips
½ cup  Flour
1 cup  Parsley leaves
½ cup   Blue Cheese crumbles
½ cup  Mustard Vinaigrette
Salt and Pepper to taste
In a medium size sauté pan, add the oil over medium heat and bring oil to 275 degrees.  Dredge the onions in the flour and season with salt and pepper to taste.  Shake off the excess flour and carefully fry the onions in the oil for 3-4 minutes or until golden brown.  Season with salt again and allow to drain on a paper towel until cool.  In a mixing bowl, combine the onions with the parsley and blue cheese crumbles.  Add the grain mustard vinaigrette and toss to coat.