top of page

Braised Short Rib


  • Short Rib

  • Pommes Puree

  • Glazed Carrots

  • Potato Chips

  • Lemon crème fraiche


Short Rib

  • Yield: 2 portions



  • 1# dry aged beef fat

  • 1 onion, quartered

  • 1 carrot, large chunks

  • 1 stalk celery, large chunks

  • 2 heads garlic, split horizontally

  • 2 8oz portions beef short rib

  • Kosher salt

  • Fresh cracked black pepper

  • 3oz canola oil

  • 1 cup red wine

  • 2 cups veal stock/ beef broth

  • 2 sprigs thyme

  • 2 bay leaves

  • 2 sprigs rosemary




Preheat oven to 375 degrees Fahrenheit. Place onion, carrot, celery, and garlic on a roasting rack with ½ # of the beef fat. Roast until brown, about 15 minutes. Season the short rib on both sides liberally with salt and pepper. Heat canola oil in a sauté pan on medium- high heat. Sear the short ribs on both sides to brown evenly. Remove the short ribs and oil from the pan. Add the roasted vegetables to the pan, deglaze with the red wine, and reduce by half. Add the stock and bring to a simmer. Place the short ribs into 2 separate large cryovac bags with an equal amount of the liquid and 1 each bay leaf, thyme sprig, and rosemary sprig. Refrigerate the bags until cold before attempting to seal them. Set an immersion circulator to 135 degrees Fahrenheit. Once cold, seal the short rib bags. And cook sous vide for 48 hours. Place a tight lid over the water bath to prevent evaporation.

Pommes Puree

  • Yield: 4 cups



  • 5 # Yukon gold potatoes

  • Kosher salt

  • 1 quart heavy cream

  • 2# unsalted butter, cut in cubes




Rinse five pounds of Yukon Gold potatoes in cold water to remove dirt from the outside surface. Place the potatoes in a pot and cover with cold water and one pint of kosher salt. Simmer the potatoes until tender enough to slip off the tines of a fork when pierced. Heat the heavy cream in a saucepot. Place 1 ½ # of the butter in the base of a food mill. Drain the water from the potatoes and begin peeling the potatoes with a paring knife. Place the peeled potatoes in the food mill and continuously pass them through the food mill into a saucepot. The butter easily emulsifies into the puree as it passes through the food mill. Once the potatoes are all through the mill, whisk in the heavy cream and taste the mixture for salt. Pass the puree through a chinois to create an impeccably smooth texture. Use a rubber spatula to mix in another half-pound of butter to complete the pommes puree.


Potato Chips

  • Yield: 12 chips



  • 2 Yukon gold potatoes

  • ¼ cup clarified butter

  • 1 Tbs kosher salt




Preheat the oven to 300 degrees Fahrenheit. Slice the potatoes on a mandolin to create 1/8th inch thick slices. Use a ring cutter to cut perfect circles with no skin attached. Rinse the potatoes in cold water. Dip the potatoes into the clarified butter, drain off excess, and lay evenly spread apart on a Silpat- lined baking sheet. Season with the salt and lay another Silpat over the top of the potatoes. Place another baking sheet over the top and bake for 15 minutes, until lightly golden and crispy. Allow to cool in between the pans before removing.


Lemon crème fraiche

  • Yield: ½ cup



  • ½ cup sugar

  • ½ cup salt

  • 2 sprigs thyme, leaves picked

  • 2 lemons, rinds removed with a peeler

  • 1 cup red wine vinegar

  • ¼ cup crème fraiche, whipped



Mix salt, sugar, and thyme together. Pack the lemon rinds completely in the mixture and refrigerate for one day.


Rinse the rinds completely. Bring the red wine vinegar and 1 cup of water to a boil in a saucepot. Add the lemon rinds and simmer until tender. Blend the rinds in a blender until smooth and fold into the crème fraiche.




Remove the short rib from the bag. Heat in a sauté pan with the liquid, constantly basting. Intermittently place the short ribs under a salamander or broiler to dry the surface and encourage sauce adherence. Continue basting and flashing until the liquid reaches a glaze consistency. Heat the pommes puree in a pot and place a spoonful in the center of the plate. Top the puree with the chips. Arrange the glazed short ribs offset and parallel to one another outside of the puree. Heat the carrots and lean against the short ribs. Use a piping bag or squeeze bottle to dot the crème fraiche on the plate.

bottom of page