Beef Short Ribs, Red Rice, Calabrian Chile, Orange, and Cumin Aïoli

Adapted by StarChefs.com
May 2015
Yield: 50 servings

INGREDIENTS:

Marinade
1 quart olive oil
5 onions, thinly sliced
5 carrots, thinly sliced
2 heads garlic, cloves separated, peeled, and thinly sliced
1 quart red wine
Peels of 5 oranges
3 tablespoons cumin seed
3 tablespoons coriander seed
3 cups Calabrian chiles
2 ounces Sherry vinegar
4 ounces tomato paste
Short Ribs
8 ounces sugar
12 ounces salt
20 pounds short ribs
Red Rice
3 quarts red rice
6 quarts water
4 tablespoons salt
2 bay leaves
Puffed Red Rice
oil for frying
salt
Dried Tomatoes
16 ounces San Marzano tomatoes
Orange Jam
4 pounds oranges, thinly sliced
2 quarts water
2 pounds , plus 11 ounces sugar
80 grams Calabrian chiles, diced small
20 grams cumin seeds
7 grams thyme leaves
Charred Red Onion
5 red onions, peeled
olive oil
salt
Cumin Aïoli
5 egg yolks
3 tablespoons ground cumin, toasted
Zest and juice of 2 lemons
3 tablespoons water
3 cloves roasted garlic
1 quart plus ½ cup blended oil
salt
To Assemble and Serve
oil for frying
olive oil
Dried cherries, finely chopped
salt
Fresh Origins Cilantro flowers
Watercress leaves

METHOD:

Marinade

In a large pot, heat olive oil and sweat onions, carrots, and garlic until soft. Add the remaining ingredients and simmer 1 hour. While hot, purée with an immersion blender, until smooth.

Short Ribs

In a bowl, combine sugar and salt. Place short ribs in a large, nonreactive container and rub with salt-sugar mixture, then rub with Marinade. Cover the container and refrigerate overnight. Add short ribs to vacuum bags and seal. Heat the water bath of an immersion circulator to 138°F and cook 40 hours. Remove from bath and plunge in ice water to cool.

Red Rice

To a rice cooker, add red rice and cover with water. Add salt and bay leaves. Cook until fluffy and all the water has been absorbed.

Puffed Red Rice

Place 10 cups cooked Red Rice on a dehydrator tray. Set dehydrator to medium heat and run until rice is dry. In a deep fryer, heat oil to 375°F. Fry rice until puffed; this will happen almost immediately. Remove from fryer, drain on paper towels, and season with salt.

Dried Tomatoes

Drain tomatoes and place onto dehydrator racks. Set dehydrator to medium heat, and dry tomatoes until slightly chewy. Chop into small pieces.

Orange Jam

In a large pot, combine oranges and water, bring to a simmer, and cook until water has evaporated. Add the sugar and cook until consistency becomes sticky. Remove from stove and, while warm, add chile, cumin, and thyme. Cool to room temperature and chop into small pieces.

Charred Red Onion

Heat oven to 350°F. Toss onions in olive oil and salt. Wrap each onion in foil and cook until tender. Heat a plancha. Remove onions from foil and char on the plancha. Chop into a paste.

Cumin Aïoli

In a food processor, combine yolks, cumin, lemon, and process while slowly drizzling in oil, until the mixture is thick and creamy. Season with salt.

To Assemble and Serve

Heat oil to 350°F. Cut Short Ribs into 6-ounce portions. Fry Short Ribs until outside is crispy and inside warmed through. Remove from fryer, drain on paper towels, and cut into 4 slices. Heat a pan on medium-high flame, add 1 tablespoon Charred Red Onion and a little olive oil. Add ½ cup cooked Red Rice and toss to coat. Once warm, add 1 tablespoon Orange Jam, 1 tablespoon Dried Tomatoes, and 1 teaspoon dried cherries. Season with salt. Toss with 1 tablespoon Puffed Rice right before plating. On a plate, place a small amount of Cumin Aïoli and top with Short Rib slices. Spread red rice salad around meat, and finish with cilantro and watercress.