Beef Short Rib - Recipe – Prime Range Fresh

Beef Short Ribs with Horseradish Pomme Purée and Baby Beetroot

Serves 6-8 people

Ingredients

3kg Beef Short Rib – 2 racks

Dry Rub

¼ C Brown sugar
2 Tbs Smoked Paprika
1 Tbs Flakey sea salt
2 tsp Garlic powder
2 tsp Black pepper
1 tsp Onion salt
1 tsp ground Cumin
1 tsp ground Coriander

Instructions

Mix ingredients together in a medium sized bowl. Apply dry rub to the beef and refrigerate for 12 hours before braising.

Braise

1 Onion
2 Carrots
1 Garlic bulb, halved
2 Celery sticks
2 ltr Beef stock
2 ltr water
3 bay leaves
Handful fresh Thyme
Olive oil

Make sure you keep your braising liquid as this is now your master stock and can be used again and again. Pass through a sieve before refrigerating, remove hardened fat from the top and store in the freezer. Bring to a boil before using again, you may need add more aromatics and water or wine.

Mix ingredients together in a medium sized bowl. Apply dry rub to the beef and refrigerate for 12 hours before braising.
Preheat the oven 90°C fan bake
Place ribs flesh side down into a roasting tray, add above ingredients, not including olive oil. Make sure the ribs are covered by the liquid, if not top up with water until they are. Cover with baking paper and tightly wrapped foil.
Braise for 14 hours
Check that the meat is tender and allow it to cool to room temperature in the liquid before removing.
Pass the braising liquid through a fine sieve and refrigerate. Remove solid fat before using again.
Line a baking tray with paper and gently place the ribs flesh side down, cover with another tray and add a weight to press the ribs slightly, this will give them a uniform size when it comes to portioning.
Refrigerate unil meat is firm, minimum 2 hours then cut between the bones to portions.
Preheat the oven 220°C
Place portioned ribs into a large enough roasting dish to hold them and 1- 2 cups of the braising liquid. Only add enough braising liquid to come ½ of the way up the ribs . Cover with baking paper and tightly seal with foil. Bake for 20-3- minutes until heated through.

Horseradish Pomme purée

Serves 8-10 people

1.6 kg Agria Potatoes
2 Garlic cloves
1 ¼ C Cream
150gm chopped Butter – room temp
5 sprigs of Thyme
Mandys Horseradish Sauce
Table salt
Flakey Sea salt

Peel potatoes and cut into even size pieces. Place in a large pot, rinse potatoes then cover with water. Season the water with a couple of big pinches of table salt. Simmer till soft. Drain into a colander, remove thyme sprigs but garlic cloves can be left in. Allow potatoes to release most of their steam before passing them through a ricer or pushing them through a fine metal sieve.
Heat the cream until it just starts to simmer, remove from the heat. Place the potatoes back into the pot.
Beat in butter, a few cubes at a time. Pour half the cream in and beat, keep adding more cream until your potatoes and silky smooth. Mix in 1 – 2 Tbs of Mandys horseradish sauce, depends on your taste. Season with flakey salt.

Pan fried Baby Beetroot

8 Baby beetroot
6 Thyme sprigs
1 Tbs Sherry vinegar
2 tsp Caster sugar
Olive oil
Flakey sea Salt

Wash beetroot, place into a medium size pot and cover with salted water and thyme sprigs. Place a cartouche lid on top. Cook until you can pierce the beetroots with a sharp skewer or knife.
Once cooked remove thyme and drain the beetroot, place into a container with a lid and allow them to sweat for 30 minutes, this will make removing their skins easier and they will be cool enough to handle. Rub beetroot between a paper towel to remove this skin. Refrigerate until required.
Cut beetroots into quarters. Heat a large pan until it begins to smoke add a splash of olive oil then beetroot, shake the pan to stop them from sticking. Sprinkle beetroot with caster sugar and a pinch of salt, fry until sugar has dissolved. Deglaze the pan with the sherry vinegar, toss the beets a couple of times and remove from the heat.