Braised Short Rib
4 lbs short rib 1 large carrot , chopped 1 white onion , chopped 1 celery stalk , chopped ΒΌ c red wine 1 tbsp garlic , finely chopped
Heavy sear short ribs in a large pan . Remove the short ribs and add mirepoix of carrots , celery , onion and garlic to the pan . Let the vegetables absorb all the fond on the pan . Deglaze with the red wine . Add all the short ribs and vegetables to the pan and braise in the oven at 250 degrees for 6-8 hours . For the sauce , strain the short ribs once cooked and remove the liquid . Reduce the liquid in a pot for 4-5 hours until the sauce has been fortified .
Truffle Potato Puree
5 medium-sized Yukon Gold potatoes 1 c heavy cream 4 tbsp butter 2 tbsp truffle oil 1 tbsp chives Salt and pepper to taste
Peel and cut potatoes into slices . Gently boil potatoes until they are soft , between 45 minutes and 1 hour . Strain and add to a large mixing bowl . Add the butter , cream , salt and pepper and use a hand mixer to blend until smooth . Add the truffle oil and chives .
Gremolata Seasoning
1 piece of bread , toasted and crushed into a fine powder 3 tbsp parsley , chopped 1 tbsp lemon zest 1 tbsp lemon juice
To finish , lay short ribs atop a bed of truffle potato puree and sprinkle gremolata seasoning across the top for a delicious braised short rib creation .
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