Braised Short Rib

Umami Spice, Black Garlic Caramel, Thumbelina Carrots, B&B Pickles

Chef Andrew Graves of Chicago Winery | Chicago

---

Adapted by StarChefs  |  september 2024

INGREDIENTS

B&B Pickles:
9 kilograms thinly sliced kirby cucumber
8 Spanish onions, julienned
2 gallons apple cider vinegar
2.4 kilograms granulated sugar
454 grams toasted mustard seed
250 grams kosher salt
200 grams ground turmeric
200 grams toasted celery seed

Short Rib:
4 pieces bone-in short rib, cleaned
Kosher salt
Ground black pepper
1 large Spanish onion, diced
1 large carrot, chopped
3 stalks celery, chopped
55 grams tomato paste
1 tablespoon red wine
1 head garlic, halved
1 bunch thyme
1 tablespoon black peppercorn
3 bay leaves
1 quart beef stock

Carrots:
Thumbelina carrots, cleaned, peeled, and quartered
Neutral oil
Kosher salt
Ground black pepper

Umami Powder:
10 grams onion powder
5 grams kosher salt
5 grams porcini powder
5 grams garlic powder
5 grams mustard powder
5 grams smoked paprika
2 grams red chile flake
2 grams white peppercorn
1 gram dried thyme

Black Garlic Caramel:
200 grams granulated sugar
100 grams rice vinegar
50 grams black vinegar
300 grams heavy cream
150 grams peeled black garlic clove
20 grams whole milk
20 grams kosher salt

METHOD

For the B&B Pickles:
Place cucumbers in a nonreactive container and set aside. In a pot over medium-high heat, bring all remaining ingredients and 5 quarts water to a boil. Pour brine over cucumbers. Seal and let sit overnight.  

For the Short Rib:
Heat oven to 250°F. On a work surface, liberally season beef with salt and pepper. Transfer to a heavy bottomed pan over medium-high heat. Sear on all sides. Using tongs, remove seared beef and set aside. Add onion, carrot, and celery to the pan. Sauté until onions are soft and translucent. Add tomato paste and cook until paste begins to caramelize. Add red wine, garlic, thyme, peppercorns, and bay leaves. Continue to cook until alcohol has cooked off. Return beef to pan and cover with stock. Cover pan and braise 3 hours, or until beef is fork-tender. Remove and let cool to room temperature. Cover pan and refrigerate overnight. 

For the Carrots:
Heat oven to 350°F. In a mixing bowl, toss to coat carrots with oil, salt, and pepper. Transfer to a sheet tray and roast until slightly caramelized and tender. Let cool, then transfer to an airtight container and refrigerate. 

For the Umami Powder:
In a Vitamix Commercial blender, pulse all ingredients until a fine powder is achieved. Transfer to an airtight container and reserve.

For the Black Garlic Caramel:
In a heavy bottomed pot over medium heat, add sugar and cook until a dark amber color is achieved. Add vinegars, heavy cream, and black garlic. Let simmer 5 minutes. Transfer mixture to a Vitamix Commercial blender. Add milk and salt. Blend until smooth. Strain and return mixture to pan over low heat. Keep warm.

To Assemble and Serve:
In a sauté pan over medium heat, sauté Short Rib until warmed through. On a work surface, dice beef into 1-inch cubes and portion into 6-ounce servings. Reserve. In a fresh pan over medium heat, cook 1 portion Short Rib until a crust forms. Add 1½ ounces Carrots and cook until warmed throughout. Transfer to a mixing bowl. Dust Short Rib mixture liberally with Umami Powder. Set aside. Spoon ½ ounce Black Garlic Caramel onto a serving plate. Top with seasoned Carrots and Short Rib. Garnish with 3 ounces B&B Pickles. 

---