30 Day Dry Aged Braised Short Rib Recipe
Black Truffle Potato Roulade & Smoked Tomato Pork Belly Jam
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Dry Aged Braised Short Rib
For the Black Truffle Potato Roulade
For the Smoked Tomato Pork Belly Jam
Method
For the Dry Aged Braised Short Rib
- 1
Prepare the Short Ribs
Season the short ribs with kosher salt and black pepper. Allow to sit at room temperature for 30 minutes.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- 3
- 4
- 5
Braise Short Ribs
Return short ribs to the pot along with beef stock, thyme, and bay leaves. Bring to a simmer, cover, and cook in a preheated oven at 300°F for 3 hours or until tender.
For the Black Truffle Potato Roulade
- 6
Prepare the Potato Roulade
Boil sliced potatoes in salted water until tender. Drain and mash with black truffle oil, heavy cream, butter, salt, pepper, and chopped chives until smooth.
- 7
Form the Roulade
Spread the potato mixture onto a parchment-lined baking sheet. Roll tightly and freeze for 1 hour.
- 8
Bake the Roulade
Remove from the freezer, slice, and bake in a preheated oven at 375°F for 25 minutes or until golden.
For the Smoked Tomato Pork Belly Jam
- 9
Cook the Pork Belly
In a skillet, cook the diced pork belly over medium heat until crispy. Drain excess fat.
- 10
Add Tomatoes and Seasonings
Add diced tomatoes, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper to the skillet. Stir well.
- 11
Simmer the Jam
Reduce heat and simmer for 20-25 minutes until thickened into a jam consistency.
