Restaurants›Clarklewis Restaurant›Cabernet Braised Mishima Waygu Beef Short Rib Recipe

Cabernet Braised Mishima Waygu Beef Short Rib Recipe

Inspired by Clarklewis Restaurant
Time4h
Serves4

duck fat pomme puree, wood roasted bone marrow, sage salsa verde, savory olive oil & herb biscotti

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Ingredients

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Beef Short Rib

Duck Fat Pomme Purée

Wood Roasted Bone Marrow

Sage Salsa Verde

Herb Biscotti

Method

Beef Short Rib Preparation

1

Sear the Beef

Season the short ribs with salt and black pepper. In a large Dutch oven, sear the beef short ribs on all sides until browned. Remove and set aside.

2

Sauté Vegetables

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened.

3

Braise

Return the short ribs to the pot, add Cabernet Sauvignon, thyme, and bay leaves. Bring to a simmer and cover. Cook in a preheated oven at 300°F (150°C) for 3-4 hours until tender.

Duck Fat Pomme Purée

4

Prepare Potatoes

Peel and cut potatoes into chunks. Boil in salted water until fork-tender.

5

Make Purée

Drain potatoes and return to the pot. Add duck fat, heavy cream, and salt. Mash until smooth and creamy.

Wood Roasted Bone Marrow

6

Roast Bones

Preheat oven to 450°F (230°C). Season marrow bones with salt and pepper. Roast for 15-20 minutes until the marrow is soft.

Sage Salsa Verde

7

Blend Salsa Verde

In a food processor, combine sage leaves, parsley, garlic, olive oil, lemon juice, and salt. Blend until smooth.

Herb Biscotti

8

Mix Ingredients

In a bowl, mix flour, eggs, olive oil, herbs, baking powder, and salt until combined.

9

Bake Twice

Shape dough into logs and bake at 350°F (175°C) for 25 minutes. Cool, slice, and bake again for 10-15 minutes until golden.