This was a dish I had about 2 hours to come up.  Yes, to a lot of people that might sound like a lot of time but to braise short ribs without a pressure cooker is a feat.  The best part of this dish might not even be the short ribs (although they are great!), it might be the smoked potatoes with bacon and home made mustard sauce.  I made this sauce a few months ago and used it on about everything I could.  Sous vide ribeye or a nice piece of white fish with this mustard sauce is about the best thing ever.  But that was another meal that I didn't get to take pictures of so it will have to be for another time.  I'm always looking for the next great flavor and this is definitely one I'm keeping in my repertoire.  The fava beans were from the garden so I thought I would just mix those in with the potatoes.  The result was another great dish!

3 lb of boneless kobe short ribs cut into 2 inch pieces ( if you have them on the bone that is fine, more flavor)

1 onion

6 garlic cloves chopped

2 carrots

2 stalks of celery

3 tbsp of tomato paste

3 cups of red wine

5 cups of  chicken stock or water

1 sprig of rosemary

1 large sprig of thyme and parsley

3 tbsp olive oil

 salt and pepper

2 lbs of fingerling potatoes cut in half

wood chips for smoking cherry, apple, and hickory

1/2 onion sliced

4 pieces of beef bacon diced

1 cup of fava beans blanched and peeled

3 tbsp of olive oil

salt and pepper

Rosemary Mustard sauce

1/4 cup dry mustard powder

1/4 cup yellow mustard seed freshly ground

1/4 cup of honey

1 teaspoon kosher salt

1/2 teaspoon turmeric

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/2 cup sweet pickle juice

1/4 cup water

1/2 cup cider vinegar

1/4 cup of mixed whole yellow and brown mustard seeds

1 cup mayo (or veganise)

3 tbsp of chopped fresh rosemary

For the short ribs,

Season the short ribs with salt and pepper on both sides.  In a medium size braising pot on high heat add oil and short ribs.  Sear for roughly 5 minutes on the first side and then turn over.  Then add all the vegetables and cook for another 5 minutes.  Then add your wine and tomato paste.  Reduce the wine by half and then add your stock or water.  Bring to a boil and then turn down to a simmer, add your herbs and cover.  Cook for about 2 hours or until they are tender and almost falling apart.  Take the meat out and strain the pot.  Place all the braising liquid into small sauce pot and reduce it by half or until is starts to thicken or glaze a spoon.  Then pour the sauce over the short ribs and keep warm.

Preheat oven to 400

For the potatoes

wash and cut all the potatoes lengthwise.  Season with salt and place in your stove top cooker.  Place the mix of wood chips in the bottom of the smoker.  Place the lid on top of your smoker and turn on the fire.  Smoke the potatoes on high heat for about 2 to 3 minutes.  Then allow the potatoes to stay in the smoker for another 25 minutes.  Then take the potatoes out of the smoker and place in a bowl.  Drizzle with olive oil and a touch more salt if need be.  Place on sheet pan and roast in the oven for 20 minutes or until they are just done.  Take out and let them cool to room temperature.

For the mustard sauce

Combine all the dry spices except the whole mustard seeds and rosemary in a glass bowl.  Combine water, pickle juice, and vinegar in a bowl.  Mix the dry ingredients with the wet ingredients.  Then microwave for 1 minute.  Then take out and blend with a stick blender for another minute.  Cool for 5 minutes and then add honey, rosemary, mayo, and mustard seeds.  Adjust the salt if need be and refrigerate until ready to use. 

To finish,

In a large saute pan on high heat place diced bacon and cook for 3 minutes.  Then add your onions and saute for 2 minutes.  Add your potatoes and fava beans.  Cook for a few minutes just to get warm.  Once everything is caramelizing add 1/2 cup of the mustard sauce to the pan and turn off the heat.  Mix really well so that everything is glazed good with the mustard sauce.  Then to plate just add a little mustard sauce to the plate.  Add your potato "salad" and your 3 pieces of short ribs.  Finish the short ribs with the braising sauce and garnish with some micro arugula

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