{volume 7}  
Braised Beef Short Ribs "Churrasco"
Chef E. Michael Reidt, WISH at The Hotel, Miami Beach-Miami, FL
Adapted by StarChefs

Yield: 4 servings


    Braised short ribs:
  • 4 beef short ribs (2 bones 2" x 4" each)
  • 1 carrot, sliced
  • 1 pineapple, sliced
  • 1 onion, sliced
  • 1 bottle of red wine
  • 8 cloves of garlic, smashed
  • 3 celery, chopped
  • 3 cups veal stock
  • 1 cup Tamari sauce (soy sauce will do)
  • 6 pieces of bacon, chopped
    Red Cabbage:
  • ½ head red cabbage, thinly shaved
  • ½ onion, diced
  • 3 pieces of bacon, chopped
  • 1 apple, julienned
  • ½ cup red wine
  • ½ cup red wine vinegar
  • 1 cup apple juice
  • ¾ cup sugar
  • 1 Yukon potato, grated with a box grater
    Carrot Purée:
  • 1 onion, sliced
  • 10 carrots, chopped
  • 1 Tablespoon cumin
  • ¼ pound butter
  • 1 vanilla bean, split and scraped
  • Salt to taste
  • 4 cups apple cider
  • 2 cups braising liquor
  1. To prepare braised short ribs: Season and sear short ribs on all sides and set aside. In a large braising pan, sauté garlic; add bacon after 1 minute. After 2 minutes, stir in onion, carrot, pineapple and celery. Sauté for 4 minutes. Add red wine, orange juice and soy sauce. Bring to boil, then add veal stock and bring to boil again. Simmer for 20 minutes. Add short ribs, cover and cook for 3 hours at 300 degrees.
  2. To prepare cabbage: Sweat the onion and bacon until rendered. Add the red cabbage, season, and sauté until wilted (about 3-4 minutes). Fold in apple and potato. Add wine, juice, vinegar, and sugar. Bring to a boil and bake covered at 300 degrees until tender (about 30 minutes).
  3. To prepare the carrot purée: In a stockpot, combine onions, cumin and oil. Sweat onions until translucent. Add carrots and barely cover with water. Add vanilla bean to the carrots and season. Bring to boil and then simmer until tender (about 45 minutes). Strain ½ liquid, then purée in butter with hand blender until smooth. Add salt to taste.
  4. To prepare glaze: Reduce apple cider and braising liquor to glazed consistency.
  5. To plate: Assemble cabbage and carrot purée in center of plate. Place short ribs on top and glaze with cider sauce.

Recommended wine pairing: Ruffino, Chianti Classico, "Reserva Ducale", Pontassieve, Italy 1998