Tender falling off the bone short ribs, paired with warm potato cakes and spicy bok choy.
With kosher salt and pepper, season all sides of the short ribs.
In a large pot, add oil and heat over medium high heat. Add the short ribs in batches and sear on all sides. Remove from the pot on set on a plate. Continue until all short ribs are seared.
Remove the oil from the pot and add 2 tsp of butter. Slowly cook the onions and carrots until soft, but not browned.
Add the sliced garlic cloves and tomato paste and cook until fragrant, approximately 30 seconds.
Add the tomato sauce and red wine and herbs. Pour in beef stock until short ribs are covered. Cover the pot and reduce the heat to simmer. Cook for 3.5 hours on simmer.
After 3.5 hours, remove short ribs from the sauce. Add the button mushrooms to the sauce and cook for 5 minutes. Mix together the cornstarch and water and add to the sauce. Stir to combine. Keep the sauce on low heat until serving.
In the microwave or the oven, bake the potatoes. When they are tender, cut them in half and scoop out the flesh, discarding the skin.
Add butter and buttermilk to the potatoes and mix to combine. Add thyme, salt and pepper.
Heat a pan over medium high heat with the canola oil. Take a scoop of the potato mixture, and form it into a ball. Flatten it out to approximately 1/2″. Coat the outside of the potato cake with flour and place in oil. Fry until both sides are golden brown.
Remove from oil and drain on a paper towel. Serve warm.
In a bowl, mix all ingredients except 2 tsp of olive oil and bok choy.
Trim and wash the bok choy. Add the bok choy to a plastic bag and add the marinade. Seal the bag and move the marinade around, coating the bok choy.
Refrigerate for 2 hours.
Remove bok choy from the marinade and pat dry with paper towels.
Heat 2 tsp of oil in a large skillet over mediu. Add the bok choy and saute for 3 minutes. Remove from heat and serve hot.
Ingredients
Directions
With kosher salt and pepper, season all sides of the short ribs.
In a large pot, add oil and heat over medium high heat. Add the short ribs in batches and sear on all sides. Remove from the pot on set on a plate. Continue until all short ribs are seared.
Remove the oil from the pot and add 2 tsp of butter. Slowly cook the onions and carrots until soft, but not browned.
Add the sliced garlic cloves and tomato paste and cook until fragrant, approximately 30 seconds.
Add the tomato sauce and red wine and herbs. Pour in beef stock until short ribs are covered. Cover the pot and reduce the heat to simmer. Cook for 3.5 hours on simmer.
After 3.5 hours, remove short ribs from the sauce. Add the button mushrooms to the sauce and cook for 5 minutes. Mix together the cornstarch and water and add to the sauce. Stir to combine. Keep the sauce on low heat until serving.
In the microwave or the oven, bake the potatoes. When they are tender, cut them in half and scoop out the flesh, discarding the skin.
Add butter and buttermilk to the potatoes and mix to combine. Add thyme, salt and pepper.
Heat a pan over medium high heat with the canola oil. Take a scoop of the potato mixture, and form it into a ball. Flatten it out to approximately 1/2″. Coat the outside of the potato cake with flour and place in oil. Fry until both sides are golden brown.
Remove from oil and drain on a paper towel. Serve warm.
In a bowl, mix all ingredients except 2 tsp of olive oil and bok choy.
Trim and wash the bok choy. Add the bok choy to a plastic bag and add the marinade. Seal the bag and move the marinade around, coating the bok choy.
Refrigerate for 2 hours.
Remove bok choy from the marinade and pat dry with paper towels.
Heat 2 tsp of oil in a large skillet over mediu. Add the bok choy and saute for 3 minutes. Remove from heat and serve hot.
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