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Beef short rib, braised with burnt onion jus

Difficulty
Intermediate
Total Time
72H 0MIN
Cuisine
Ingredients

Bone-in beef short ribs: 5

Butter: 3.5 oz/100g

Veal demi: 4 qts/3.8l

Salt: 4qt/4.8kg

Sugar: 2qt/1.6kg

Thai long pepper (toasted ground): 0.7 oz/20g

Red onions: 10

Shallots: 3

Garlic clove: 1

Leeks: 4

Carrots: 4

Water: 12qts/11.4l

This recipe, from Chicago’s Bar Esmé, needs time, but the results are unctuous, with fall apart beef short rib.

01.

How to prepare short rib with burnt onion jus

Cure short ribs in salt/sugar/pepper for 24 hours, rinse, dry, refrigerate.

02.

Grill red onions over charcoal or on a plancha. The onion should be fully caramelized and black.

03.

In a large stock pot place onion, shallot, garlic, leek, carrot, and water. Place over medium heat. The stock should never simmer, cook for 12 hours. Strain, reduce by half, without simmering.

04.

Place 4 qts/3.8l of veal demi and 4 qts/3.8l of burnt onion stock in a braising pan with the short ribs. Wrap in plastic then foil. Cook in an oven at 325°F/163°C for 8 hours. 

05.

Alternative cooking method: place in a sous vide bag for with 1 qt/0.95l of cooking liquid, cook at 145°F/63°C for 48 hours.

06.

Reduce qt pint/118ml of braising liquid by half and mount with 100g of butter.

07.

Can be served with pomme puree and candied bacon, or truffle risotto and some grilled knob onions.

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