Name: Doris Metropolitan New Orleans Falls Off The Bone "Shpondra" (Braised Short Rib) Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Ingredients: 4 lbs beef short ribs; 2 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 1 cup onion, diced; 1 cup carrots, diced; 1 cup celery, diced; 4 cloves garlic cloves, minced; 4 cups beef stock; 1 tbs smoked paprika; 2 leaves bay leaves; 2 cups tomatoes, diced; 2 tbs fresh thyme; 4 cups root vegetables (potatoes, parsnips, etc.); 4 tbs butter

Red wine, onion, smoked bacon and mushrooms

FARMER'S

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

cooked 24 hours, smoked tomato jus, root puree

Generously season the beef short ribs with salt and black pepper on all sides.

Season the Ribs

In a large skillet, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove and set aside.

Sear the Ribs

In the same skillet, add onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté Vegetables

In a large braising pot, combine the seared short ribs, sautéed vegetables, beef stock, smoked paprika, bay leaves, diced tomatoes, and fresh thyme.

Combine Ingredients

Cover the pot and cook in a preheated oven at 225°F (107°C) for 24 hours until the meat is tender and falls off the bone.

Braise the Ribs

Boil root vegetables until tender, then drain and blend with butter until smooth. Season with salt and pepper to taste.

Prepare Root Puree

Plate the root puree, top with the braised short ribs, and drizzle with the smoked tomato jus.

Serve

beef short ribs

salt

black pepper

olive oil

onion, diced

carrots, diced

celery, diced

garlic cloves, minced

beef stock

smoked paprika

bay leaves

tomatoes, diced

fresh thyme

root vegetables (potatoes, parsnips, etc.)

butter

Falls Off The Bone "Shpondra" (Braised Short Rib)

Cheese and pistachio filling, goat cheese créme fraiche

Beetroot

(short rib) cooked twenty-four hours, smoked tomato au jus, root purée

Falls off the Bone "Shpondra"

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Mollejas de Res / Beef sweetbread

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Japanese Wagyu Tenderloin

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NY Strip

Indulge in the opulence of our Wagyu Japanese Striploin, a culinary masterpiece renowned for its unparalleled marbling and melt-in-your-mouth tenderness. This exquisite cut is expertly grilled to perfection, enhancing its rich flavors and buttery texture. Served with a delicate soy glaze and seasonal vegetables, each bite is a luxurious experience that transports your taste buds to the heart of Japan.

Wagyu Japanese Wagyu Striploin

Make Falls Off The Bone "Shpondra" (Braised Short Rib) Recipe in just 24h . cooked 24 hours, smoked tomato jus, root puree

Falls Off The Bone "shpondra" (braised Short Rib) Recipe

Ingredients

Braised Short Rib

Method

Preparation and Cooking