Chef Benny Doro

Details

• Prep Time:
  180 min
• Cook Time:
  240 min
• Ready Time:
  7 hour, 0 min

Ingredients

• Tomatoes
• Fresh garlic
• Kosher salt
• Olive oil
• Sour cream
• Chives
• Lavish flat bread
• Parmigiano-Reggiano cheese

18 hour braised short ribs with chipotle cream

• 18 hour braised short ribs
• Chipotle cream sauce
• Light cream cheese
• Lavish flat bread
• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Chipotle cream sauce:

• 2 tablespoons butter
• 2 tablespoons minced shallots
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 3 tablespoons dry white wine
• 1 cup sour cream, at room temperature (microwave for 30 seconds)
• 1 chipotle chili in adobo, pureed
• Kosher salt
• white pepper, to taste

Directions

#1
“Tomato garlic with chive cream”

Method:
Dice the tomatoes and finely chop a glove of garlic. Put into a bowl and add some kosher salt. Wait about ten min and you will see the salt take out the excess water from the tomatoes, drain the water and add some olive oil . Take a good dollop of sour cream and add some finely chopped chives and mix. Now toast a piece of the lavish bread and cover the bottom with the chive sour cream, add the tomato garlic mixture and finish with some grated Parmigiano-Reggiano cheese. You can also finish with a little olive oil and serve.

#2
“18 hour braised short ribs with chipotle cream”

This one kicks the flavor into high gear as I used a 18 hour braised short rib and shredded it like pulled pork. It’s the same recipe I used for my braised short ribs in fact I used the leftovers to make this…..always thinking huh. This one will make your eyes roll in the back of your head….it’s like a steak dinner on flat bread….ok check it out.

Method:
Braised short ribs pulled like pulled pork:

This recipe is to make a main course which serves 6 people so use one left over rib for this.

Directions:
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours or put the pot into an oven at 220 degrees F for 12-18 hours checking ever few hours and periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

Now make the chipotle cream sauce.

Directions:
Melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes.
Reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle.
Simmer for a couple of minutes to heat through and season to taste with salt and white pepper.

Assemble by toasting the lavish bread and spreading a thin layer of light cream cheese on the bottom. Now lay the pulled beef ribs on top and drizzle the chipotle cream sauce over the top. Eat, drink and go to heaven with this one!

Enjoy!

Benny

Step by step in photos here >>