Painted Hills Short Rib Press Recipe

Season & Sear

Preheat oven to 300°F (150°C). Pat short ribs dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Sear short ribs in batches, 2–3 minutes per side, until deeply browned. Remove and set aside.

Sauté Mirepoix & Aromatics

Lower heat to medium, add chopped onion, carrot and celery to the pot and sauté 6–8 minutes until softened and starting to brown. Add smashed garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 2 minutes to caramelize. Add 1 tsp chopped chipotle, 1 tsp cumin and 1 tsp oregano and cook 30 seconds.

Deglaze & Braise

Pour in 1 cup dark beer or red wine and scrape up browned bits from the bottom. Return seared short ribs to the pot, add 3 cups beef stock and 1 bay leaf. Bring to a gentle simmer, cover and transfer to the oven. Braise for 2.5–3 hours until the ribs are fork-tender and easily pull apart.

Strain & Reduce Jus

Remove ribs and set on a tray. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract liquid. Skim excess fat from the top, then simmer the strained liquid over medium-high heat until reduced by about half and slightly syrupy (10–15 minutes). Finish by whisking in 1 tbs unsalted butter to add shine and mouthfeel. Taste and adjust salt. Reserve some jus for plating.

Pressing & Shredding

When cool enough to handle, shred or slice short ribs into large pieces. The menu item notes a 'press'—if you have a meat press or small pan, stack shredded meat in a small ring or mold, press down firmly to compress (helps with presentation). Briefly sear the pressed side in a hot skillet (1 tbs oil) 1–2 minutes to develop a crust before plating. Keep warm.

In a medium saucepan over medium heat melt 2 tbs butter. Add 3 cups corn kernels and sauté 3–4 minutes until they begin to soften. Add 1 cup heavy cream, 1 cup milk, 1 tsp sugar, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally.

Use an immersion blender or transfer half the mixture to a blender and pulse briefly to break down some kernels for a creamier texture while leaving some whole kernels for bite. Return to pan and if the mixture needs thickening, whisk 1 tsp cornstarch with 1 tsp cold water and stir into simmering corn until slightly thickened. Adjust seasoning and keep warm.

Fry Tortilla Crunch

Heat about 1 cup vegetable oil in a heavy skillet or small pot to 350°F (175°C). While oil heats, stack 3 corn tortillas and slice into thin strips or small irregular pieces. Fry in batches until golden and crisp, about 30–60 seconds per batch. Transfer to a paper towel-lined tray and immediately toss with 0.5 tsp smoked paprika and 0.25 tsp salt. Set aside to cool and crisp fully.

Sear Shishitos

Heat 1 tbs olive oil in a skillet over high heat until shimmering. Add 12 shishito peppers in a single layer and cook, tossing occasionally, until blistered and charred in spots, about 4–6 minutes. Remove to a plate and sprinkle with 0.5 tsp sea salt. Keep warm.

While ribs braise, prepare quick pickled shallots. In a small saucepan combine 0.5 cup apple cider vinegar, 0.5 cup water, 1 tbs sugar and 0.5 tsp kosher salt. Bring to a simmer to dissolve sugar and salt. Place 2 thinly sliced shallots in a heatproof jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (longer for more developed flavor). Drain before using.

To plate: Spoon a generous portion (about 3/4 cup) of the creamed corn onto the plate as the base. Place a pressed/seared portion of the short rib (about 6–8 oz cooked per serving) on top or slightly off-center. Spoon 2–3 tbs barbacoa jus around and over the meat for gloss and flavor.

Arrange 4–5 blistered shishito peppers beside the meat and scatter a tablespoon of pickled shallots over the top for acidity. Sprinkle a small handful (about 2 tbs) of tortilla crunch around the plate for texture. Finish with micro cilantro scattered over the dish and an optional lime wedge on the side.

Serve immediately so the corn is warm, the tortilla crunch remains crispy and the short rib is tender and glossy with jus.