Australian Beef Short Ribs, Black Garlic, Broccoli, and Cheddar

Adapted by
June 2013
Yield: 6 Servings


Australian Beef Short Ribs
3 boneless Australian beef short ribs
black pepper
4 ounces canola oil
4 ounces butter, diced
4 sprigs thyme
Burnt Ends
8 ounces salt
4 ounces brown sugar
2 ounces coarsely ground black pepper
2 ounces coarsely ground coriander seeds
2 ounces garlic powder
2 ounces onion powder
1 pound beef brisket
Black Garlic Jus
2 tablespoons canola oil
2 ounces onion, diced
4 ounces carrot, diced
2 ounces celery, diced
4 sprigs thyme
1 cup brown Red wine
16 ounces black veal stock
6 ounces garlic, smashed
black pepper
Banyuls vinegar
Broccoli Purée
10 ounces broccoli florets
1 cup milk
1 clove garlic
Cheddar Powder
8 ounces aged white cheddar, grated
2 to 4 ounces tapioca maltodextrin
1 ounce urfa, or Turkish peppercorn
maldon salt
Cheddar Foam
canola oil
4 ounces Spanish onion, thinly sliced
1 cup stout beer
60 ounces heavy cream
12 ounces cubed aged white cheddar
2.2 percent methocel
0.05 percent xanthan gum
To Assemble and Serve
canola oil
12 broccoli florets with stem, blanched
1 ounce urfa, or Turkish peppercorn


For the Australian Beef Short Ribs:
Salt beef aggressively and cure it, uncovered, in the walk-in overnight. Heat the water bath of an immersion circulator to 72°C. Season beef with pepper. Heat canola oil in a large sauté pan over high heat and sear beef on all sides. Remove from heat and chill. In a vacuum bag, combine beef, butter, and thyme. Seal and cook sous vide 36 hours. Remove from water bath and chill. Heat a CVap to 61˚C. Cut each rib in ½-inch slices, place into hotel pans with juices from the bag, and warm in oven 20 minutes.

For the Burnt Ends:
In a bowl, combine salt, sugar, pepper, coriander, garlic powder, and onion powder. Cover beef with spice mixture, place in a vacuum bag, and compress on high. Cure in refrigerator 24 hours. Heat the bath of an immersion circulator to 72˚C. Cook beef sous vide 24 hours. Remove from water bath and chill. Preheat oven to 350˚F. With a meat slicer, cut brisket into 1½-inch slices. Place beef on a parchment-lined sheet pan. Bake in oven until crispy.

For the Black Garlic Jus:
In medium sauce pot, heat oil and lightly caramelize onion, carrot, celery. Add thyme and deglaze with red wine. Add veal stock, smashed black garlic, and reduce by half. Strain though a chinois and return to heat. Reduce to proper sauce consistency and season with salt, black pepper, and Banyuls vinegar.

For the Broccoli Purée:
Bring a large pot of seasoned water to a boil. Blanch broccoli 3 to 4 minutes, until tender. Remove from water and shock in an ice bath. In a saucepot, combine milk and garlic and scald. Remove from heat and discard garlic. In a blender, purée broccoli florets, adjusting with warm milk to achieve a smooth, thick consistency. Pass through a chiniois into a bowl set over an ice bath. Chill.

For the Cheddar Powder:
Place grated cheddar in the dehydrator for 24 hours, until dry. In a food processor, combine dehydrated cheddar with tapioca maltodextrin and blitz to form a powder. Season with urfa and Maldon salt.

For the Cheddar Foam:
In medium saucepot, heat canola oil and lightly sauté onions until translucent. Deglaze with beer. Reduce by half and add cream. Bring cream to a simmer and add cheddar. Whisk until smooth and season with salt. Scale mixture, and with an immersion blender, add methocel and xanthan gum. Shear for 2 minutes. Strain though chinois, place into a whipper, and charge twice with cream chargers. Set aside and keep warm.

To Assemble and Serve:
Preheat oven to 400°F. Remove Australian Beef Short Ribs from CVap and place into oven 4 to 5 minutes to heat. In a medium sauté pan, heat canola oil and sauté broccoli florets until golden brown. Remove from pan and drain on paper towels. In small saucepot, heat Broccoli Purée. In a deep bowl, place a swipe of Broccoli Purée and 2 broccoli florets. Cut short rib in half and place in bowl, dust with Cheddar Powder and a piece of Burnt End Brisket. Sauce beef with Black Garlic Jus. Plate a dollop of Cheddar Foam next to beef and sprinkle it with urfa and sea salt.