A Shore Thing Bone-in Pei Beef Short Rib Recipe

Season, Dust, and Brown

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each rib with the 3 tbs flour, shaking off excess. Heat a large heavy-bottomed Dutch oven over medium-high heat and add 2 tbs vegetable oil. When shimmering, brown the short ribs in batches (about 3–4 minutes per side) until a deep mahogany color develops; transfer browned ribs to a plate.

Sauté Aromatics & Deglaze

Reduce heat to medium, add 2 tbs unsalted butter to the pot. Add the chopped onion, carrots, celery and smashed garlic; cook, stirring occasionally, until vegetables begin to color, about 6–8 minutes. Stir in 3 tbs tomato paste and cook 2 minutes to caramelize. Pour in 1 cup dry red wine and scrape up browned bits from the bottom, simmer 2–3 minutes to reduce slightly.

Assemble Braise

Return short ribs to the pot, nestling them among the vegetables. Add 4 cups beef stock, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig and 1 tbs Worcestershire sauce. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until fork-tender, about 2.5 to 3 hours (internal temperature should be very tender and meat should pull away from bone).

Rest and Strain

Carefully remove pot from oven. Transfer short ribs to a tray and tent with foil to rest. Using a slotted spoon, remove the braising vegetables into a bowl (reserve for the Savoy gravy). Strain the braising liquid through a fine-mesh sieve into a heatproof bowl, discarding solids and skimming excess fat. You should have at least 2 cups of strained liquid for the sauce; if less, reduce on the stovetop to concentrate.

Place a medium saucepan over medium heat. Add the reserved braising vegetables (about 2 cups) and sauté briefly with 1 tbs olive oil to warm. Add 1 cup tomato passata and 2 cups strained braising liquid. Bring to a simmer, then reduce heat and simmer gently 10–15 minutes to meld flavors. Using an immersion blender or countertop blender, purée the mixture until smooth (be careful with hot liquid). Taste and season with 1 tsp salt and 1/2 tsp black pepper; if desired, add 1 tbs red wine and adjust. Keep warm. If a glossier, thicker sauce is desired, simmer to reduce or finish with 1 tbs cold butter whisked in off heat.

Place 1.5 lbs red skin potatoes in a pot, cover with cold water and 1 tsp salt. Bring to a boil and simmer until tender when pierced with a fork, 15–20 minutes depending on size. Drain well and return to the hot pot to dry for 1 minute. Add 3 tbs unsalted butter and 1/2 cup milk or cream. Using a potato masher, smash to a coarse, slightly lumpy texture. Stir in 2 tbs chopped chives, 1 tsp salt and 1/2 tsp black pepper. Keep warm until plating.

Preheat oven to 425°F (220°C) or use a hot sauté pan. Toss baby carrots, haricots verts and halved Brussels sprouts with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast until tender and lightly caramelized, 12–16 minutes, turning once halfway. Alternatively, sauté in a large skillet over medium-high heat until crisp-tender and caramelized, 6–8 minutes. Keep warm.

Whisk together 1/2 cup sour cream, 2 tsp prepared horseradish, 1 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper in a small bowl. Taste and adjust horseradish or lemon to preference. Refrigerate until needed.

Using a mandoline set to a thin setting or a sharp knife, slice peeled parsnips as thinly as possible into chips. Heat 2 cups neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry parsnip slices in batches until crisp and golden, about 1–2 minutes per batch. Use a slotted spoon to transfer to paper towels and immediately season with 1/2 tsp salt. Keep crisp; serve as a garnish on the short ribs.

Reheat short ribs briefly in the Savoy Sunday gravy if needed. Spoon a generous portion of red skin butter smashed potatoes onto each plate. Arrange market vegetables beside the potatoes. Place one short rib per serving on top of the potatoes or beside them. Spoon warm Savoy Sunday gravy around/over the rib. Dot or streak 1–2 tbs horseradish cream on the plate (or a small quenelle) for brightness. Garnish with parsnip chips standing into the rib for height, sprinkle with fresh thyme leaves and microgreens or parsley. Serve immediately.