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March 06, 2017

Braised Beef Short Ribs by Executive Chef Erwin Mallet

Picture provided by Heidi Malaret, TARA, Ink.

Brasserie Azur – Braised Beef Short Ribs by Executive Chef Erwin Mallet

Celebrity who loves this dish: New England Patriot’s Rob Gronkowski

For 4 pax

Beef short ribs: 3lbs

Fresh Florida orange juice: 1 liter

Florida orange: 2pc

Veal stock: 1 liter

Fresh ginger: 1oz

Salt & pepper

Smoked paprika: 10gr.

Honey: 2oz.

Onion: 1pc

Carrots: 1pc

Garlic: 1pc

Thyme: 1 bunch

Rosemary: 1 bunch

Leeks: 1pc

Celery: 1pc

For the side:

Mashed potatoes

Yuckan gold potatoes: 2lbs.

Milk: ¼ liter

Butter: 4oz.

Salt & pepper

Sautéed spinach

Spinach: 8oz.

Garlic: 10gr

Olive oil

The day before start to season your meat with the salt, pepper, ginger (ground), paprika and brush with the honey

Stock your short ribs in a container and cover the meat with orange juice

Marinate for 12 hours minimum

Clean and cut all of your vegetables (carrots, leeks, onion, celery, garlic)

Preheat the oven to 325 degrees

Take your meat out from marinating and dry a little bit on a towel.

In a brassier, pan-sear the meat on a high temperature (1 min on inch side) and the meat should begin to caramelize

Put your meat on a tray and in the same brassier, pan roast all of your vegetables and top with the meat. Re-cover with the marinate and veal stock.

Add thyme and rosemary & boil for 2 minutes, cover with a lid and cook in the oven for 3h30minutes.

For the mashed potato:

Clean the potato and put in a pan with water and salt and cook for 1 hour on a medium temperature

Warm your milk and start to peal the potato, mash your potato with the grounder and add the milk. Correct the seasoning with the salt and add all the butter (It will be better if your butter is precut on a small cube and very cold)

Zest your oranges and blanch them 3 times

Mix the zest with brown sugar and 1 cup of water and cook all until the zest is a confit but not caramelized

When your meat is ready, take it out of the juice and portion 8 oz. to 10 oz.

Reduce the cooking juice until a slightly thick sauce is obtained and strain all

Sear your meat until a good color and deglaze with the sauce

Sauté your spinach with garlic salt and pepper

And start to plate in a pasta bowl (it’s better and more gourmet)

Start to plate with the mashed potato in the middle, topped with the spinach,

Put your meat on the spinach and be generous with the sauce all around the mash

Use you orange zest confit and decorate your meat with it

It’s ready to eat. Bon appétit !

Brasserie Azur

brasserieazur.com

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