Braised short ribs with pomme purée and gremolata

AT A GLANCE

  • Serves 8 people

"Decadent and rich, slow-cooked ribs make me a happy man," says Stone. "Short ribs are naturally a tough piece of meat, which isn't a negative thing. It means they have loads of flavour and, after gently braising, the meat can be broken up with the back of a fork. Gremolata is a herb condiment classically made with parsley, lemon zest and garlic, and gives this dish a grassy-zesty lift."

  • 2 tsp yellow mustard seeds
  • 1 tsp each black peppercorns, coriander seeds and juniper berries
  • 3 black cardamom pods
  • 3 whole cloves
  • 2 star anise
  • 8 boneless beef short ribs (about 150gm each)
  • 1 tbsp olive oil
  • 50 gm caster sugar
  • 120 ml dry red wine
  • 360 ml beef stock
  • 10 thyme sprigs
  •  
  • Pomme purée
  • 750 gm chat potatoes
  • 200 gm unsalted butter, diced, chilled
  • 250 ml (1 cup) hot milk
  •  
  • Gremolata
  • 60 gm flat-leaf parsley (about 3 bunches)
  • 185 ml (¾ cup) olive oil
  • 1½ tbsp finely chopped lemon rind
  • 1½ tsp lemon juice
  • 1½ tsp finely chopped garlic
01   Preheat oven to 140C. Dry-roast spices in a small frying pan over medium-high heat until fragrant (2-3 minutes), and transfer to a bowl. Dry short ribs well with paper towels and season to taste. Heat a large casserole over medium-high heat until hot, add 2 tsp olive oil and half the ribs, then cook, turning once, until ribs are heavily caramelised (5-6 minutes). Set aside and repeat with remaining oil and ribs.
02   Wipe out casserole with paper towels, add sugar and cook without stirring until dark caramel (1-2 minutes). Add wine (be careful, hot caramel will spit), stir to combine and simmer until reduced by half (1-2 minutes). Add stock and toasted spices, bring to the boil, return ribs to casserole, cover and braise in oven, turning ribs every 45 minutes, until very tender (3-3¼ hours). Cool ribs slightly in braising liquid, then remove and set aside in a warm place.
03   Strain braising liquid into a saucepan and set aside until fat settles on the surface. Skim off fat and simmer braising liquid over medium-high heat until reduced by two-thirds (15-20 minutes), then strain through a sieve lined with muslin and keep warm.
04   Meanwhile, for pomme purée, bring potatoes to the boil in a large saucepan of salted water (to cover by 4cm) over medium-high heat, then reduce heat to medium and simmer until tender but not bursting apart (20-25 minutes). Drain and peel while hot, then pass through a moulis or press through a ricer or sieve into a clean pan. Stir potato over medium heat to dry out (1-2 minutes), then add butter in batches, beating well between additions, then press through a fine sieve and return to pan. Add milk in 4 stages, beating well between additions, season generously to taste with sea salt (about 3 tsp) and keep warm.
05   For gremolata, blanch three-quarters of the parsley until bright green (30 seconds), then drain and refresh. Drain again, squeeze out excess water, then process in a blender on high speed with oil until very smooth and vibrant green (8-10 minutes). Strain through a fine sieve and refrigerate until required. Parsley oil can be made 3 days ahead. Just before serving, finely chop remaining parsley, and add to parsley oil with lemon rind and juice, garlic and 1 tsp sea salt flakes.
06   Divide the pomme purée among serving plates, and top with a short rib, a little sauce and gremolata and serve.

Topics:

CLOVES, DRINK SUGGESTION, PARSLEY, BEEF, MAIN, MUSTARD, GARLIC, SPRING, RED WINE, CARDAMOM, STAR ANISE, MODERN AUSTRALIAN, POTATOES, CHEFS' RECIPES, LEMONS

Recipe:

CURTIS STONE, MAUDE, LOS ANGELES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

2009 EMILIO MORO, RIBERA DEL DUERO, SPAIN. , suggested by BEN AVIRAM

FEATURED IN

Sep 2015

Sep 2015

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