"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."
Curtis Stone's braised short ribs with pomme purée and gremolata
Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.
- 40 mins preparation
- 3 hrs 30 mins cooking
- Serves 8
Print
Ingredients
- 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
Method
Main
- 1Preheat 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.
- 2Wipe 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.
- 3Strain 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.
- 4Meanwhile, 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.
- 5For 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.
- 6Divide the pomme purée among serving plates, and top with a short rib, a little sauce and gremolata and serve.
Notes
Drink Suggestion: 2009 Emilio Moro, Ribera del Duero, Spain. Drink suggestion by Ben Aviram
