Akaushi Beef Short Ribs

Recipe courtesy of Chef Sean O'Toole, Torc Restaurant, Napa, CA.

Salute Santé! Grapeseed Oil
5 poundsAkaushi beef short ribs
1Yellow onion, sliced
1 Red pepper, sliced
2 clovesGarlic
1 ounceCocoa powder
2Dried D’arbol chilies
8 ouncesRed wine
8 ouncesRuby port wine
8 ounces Balsamic vinegar
2 ouncesSoy sauce
64 ouncesWater

 

Preheat oven to 350 degrees.

Heat the Salute Santé! grapeseed oil in a large pan or Dutch oven. Roast the short ribs whole on each side.

Remove the short ribs and sauté the onion, peppers, and garlic until translucent; continue with the cocoa powder and D’arbol chilies.

Return ribs to pan.

Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil.

Cover pan with a lid or foil and cook at 350’F for 4 hours.

When tender remove the bones and cool the meat in the refrigerator.

Once the meat is chilled, cut into nice cubes.

Pass the liquid through a fine strainer and reduce to a glaze.

Place the short rib cubes and glaze in a sauté pan. Baste until hot and they are ready to serve.

Serves 4-6.


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