Savory and Glistening Short Ribs with Brown Butter Mashed Potatoes and Spiced Carrots
Short Rib Ingredients:
4 pounds of beef short ribs, cut into equal squares (about 8-10 short rib cuts)
3.5 cups of beef stock
1 onion, diced
24 cloves of garlic, minced
1 dried pepper (if you can't find this use 1/2 tsp Ancho chili powder)
1/3 cup flour
3 TBSP bacon fat
Salt, pepper, allspice, Chinese Five spice
3 TBSP butter
2 TBSP Worcestershire
2 TBSP honey
2 TBSP dark soy sauce
2 TBSP red wine vinegar
1 TBSP beef bouillon
Directions:
1. Heat the bacon fat in a large dutch oven. Rub the spices all over the short ribs. Heavy on the salt and pepper and light on the allspice and five spice.
2. Sear the short ribs on 4 sides and place in a slow cooker. You may have to brown them in stages depending on how big your dutch oven is. Don't crowd the pan.
3. To that same dutch oven, lower the heat to medium and add the onion. Scrap up brown bits for about 3 minutes.
4. Then add a sprinkling of a little more salt, pepper, allspice and five spice and garlic and cook for 2 minutes.
5. Add 3 TBSP butter and melt. Add the flour and stir constantly until dark blonde color - about 5 minutes.
6. Whisk in the beef broth, then add the soy, vinegar, bouillon, Worcestershire, honey, and a little more spice. Bring it to a bubble and stir and combine.
6. Pour liquid goodness over the shorts in the slow cooker.
7. Cook on high for 1 hour.
8. Cook on low for 5.5 hours.
9. Turn to warm setting for up to 2 hours for serving
Brown Butter Mashed Potatoes
Boil 8 Yukon gold potatoes, chopped. Add a good amount of salt. Take a whole stick of butter and cook on low heat in a cast iron skillet. Stir constantly until fragrant and slightly brown. Drain the potatoes and immediately add the brown butter 1/3 cup of milk, salt and white pepper. Stir and mash and taste for seasoning. I added 2 more TBSP of regular butter here. Keep warm until ready to serve.
Tri Color Petite Carrots:
1. In the same cast iron pan that you browned the butter in, heat another 2 TBSP of butter. Add your carrots and then sprinkle with salt, pepper, cumin, and allspice. Toss over medium high heat. Cover and let cook for 2-3 minutes. Stir, cover for another 2-3 minutes. Add 1 TBSP of brown sugar and a pinch more salt. Taste and serve if to your liking.
Wine Paring:
Trapiche
Oak Cask Malbec
2017
6. Whisk in the beef broth, then add the soy, vinegar, bouillon, Worcestershire, honey, and a little more spice. Bring it to a bubble and stir and combine.
6. Pour liquid goodness over the shorts in the slow cooker.
7. Cook on high for 1 hour.
8. Cook on low for 5.5 hours.
9. Turn to warm setting for up to 2 hours for serving
Brown Butter Mashed Potatoes
Boil 8 Yukon gold potatoes, chopped. Add a good amount of salt. Take a whole stick of butter and cook on low heat in a cast iron skillet. Stir constantly until fragrant and slightly brown. Drain the potatoes and immediately add the brown butter 1/3 cup of milk, salt and white pepper. Stir and mash and taste for seasoning. I added 2 more TBSP of regular butter here. Keep warm until ready to serve.
Tri Color Petite Carrots:
1. In the same cast iron pan that you browned the butter in, heat another 2 TBSP of butter. Add your carrots and then sprinkle with salt, pepper, cumin, and allspice. Toss over medium high heat. Cover and let cook for 2-3 minutes. Stir, cover for another 2-3 minutes. Add 1 TBSP of brown sugar and a pinch more salt. Taste and serve if to your liking.
Wine Paring:
Trapiche
Oak Cask Malbec
2017
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