SHORT RIB CROQUETTES Recipe

Season & Brown

Pat the short ribs dry and season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the short ribs in batches, 3–4 minutes per side, until deep brown. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot and sauté until softened and lightly browned, about 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens and becomes fragrant.

Deglaze & Braise

Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom. Reduce wine by about half (3–5 minutes). Return ribs to the pot. Add 6 cups beef stock, 2 bay leaves, 4 thyme sprigs, and 1 tbsp soy or Worcestershire sauce. Bring to a gentle simmer, then cover and transfer to a low oven (225°F/110°C) or keep at a bare simmer on the stovetop. Braise for approximately 24–36 hours, maintaining a very low simmer so the meat becomes extremely tender and falling-apart. (Alternatively, for shorter time, braise 6–8 hours at 300°F/150°C until fork-tender.)

Cool & Shred

When ribs are perfectly tender, remove from liquid. Strain braising liquid into a saucepan and skim fat; reserve 1 cup of strained liquid for flavoring the filling. Allow meat to cool slightly, then remove bones (if any) and shred the meat finely, discarding excess fat and gristle. Taste and adjust seasoning with a pinch of salt if needed. For best texture, refrigerate the shredded meat uncovered or in a shallow container until very cold (several hours or overnight); cold meat is easier to work with for shaping croquettes.

Cook Cassava

Place peeled, chopped cassava in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until cassava is very tender and a fork pierces easily, 20–30 minutes depending on pieces. Drain well.

Mash & Season

Return drained cassava to the pot or a bowl. Add 1 cup whole milk and 3 tbsp unsalted butter. Using a potato masher or ricer, mash until smooth but still slightly textured. Stir in 1/4 cup grated Parmesan (if using), 1 tsp salt, and black pepper to taste. If the mash seems too tight to shape, add up to 1/4 cup reserved braising liquid (warmed) to loosen and add short-rib flavor. Cool the mash to room temperature, then refrigerate until chilled (at least 1 hour) — chilled mash holds shape better when forming croquettes.

Combine with Short Rib

Fold the cold, shredded short rib into the chilled cassava mash. Use about a 2:1 ratio of mash to meat by volume (adjust to preference). The mixture should be moist but firm enough to shape; if too loose, add a tablespoon of mashed cassava or a small amount of panko to absorb moisture. Taste and adjust seasoning.

Form Croquettes

Line a baking sheet with parchment. Using a 1 oz to 2 oz scoop (or two tablespoons), portion mixture and shape into small cylinders or balls (about 1½–2 inches long). Place formed croquettes on the sheet and refrigerate for 20–30 minutes to firm up. Chilling helps them keep shape while coating.

Set Up Breading Station

Place 1 cup all-purpose flour in a shallow dish. Beat 3 large eggs in another dish. In a third bowl, combine 3 cups panko breadcrumbs and 1/2 cup fine cornmeal (optional) for extra crunch.

Bread Croquettes

Working in batches, dredge each chilled croquette in flour, shaking off excess. Dip in beaten egg, then press into panko mixture to fully coat. For an extra-crisp layer, double-dip: egg again and coat with more panko. Place coated croquettes back on the tray and refrigerate 10–15 minutes to set the crust.

Fry until Golden

Heat neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry croquettes in batches, careful not to overcrowd, for 2–4 minutes per side or until deep golden brown and heated through. Use a slotted spoon to transfer to a wire rack set over a tray lined with paper towels to drain. Keep cooked croquettes in a warm oven (200°F / 95°C) on the rack while finishing remaining batches so they stay crisp. Sprinkle chopped cilantro or parsley if using.

Make Chipotle Mayo

In a small bowl, whisk together 1 cup mayonnaise, 1 tbsp minced chipotle peppers in adobo, 1 tbsp fresh lime juice, 1 tsp honey (optional), 1/2 tsp smoked paprika, and 1/4 tsp salt until smooth. Taste and adjust heat or acidity (add more lime for brightness or more chipotle for heat). Chill until ready to serve.

Plate

Arrange croquettes on a platter or individual plates. Spoon or pipe chipotle mayo alongside or in a shallow pool. Garnish with mixed cress or microgreens and serve with lemon or lime wedges for brightness. Serve immediately while croquettes are hot and crisp.