Chef Rena Frost Aussie Beef Short Rib Benny
- Prep time 30Min
- Cook time 3Hr, 30Min
- Technique Braise
- Meat Beef
- Cut Ribs
- Serves 10
with hash browns and fresh fruit
Ingredients
Spice Blend
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground allspice
- 2 tablespoons New Mexico red chile
- 2 teaspoons minced roasted Scotch Bonnet/Habanero chile
- 2 teaspoons Chile De Arbol powder
- 3 tablespoons minced roasted Cascabel chile
- 2 tablespoons ground cinnamon
- 2 tablespoons chili powder
Braised Short Ribs
- 5 pounds Australian Beef short ribs, bone in Kosher salt and coarse black pepper, to taste
- ¼ cup olive oil
- Ancho paste, to taste
- 3 stalks celery, sliced into thirds
- 3 large carrots, sliced into thirds
- 1 yellow onion, quartered
- 3 cloves garlic, chopped
- 2 ½ cups red wine
- 1 bay leaf
- 15 sprigs fresh thyme
- 2 ½ cups beef stock
- 1 cup low-sodium soy sauce
Spicy Hollandaise Sauce
- 1 quart clarified butter
- 2 ounces white vinegar
- 1 tablespoon black peppercorns
- ½ tablespoon cold water
- 1/2 cup pasteurized egg yolks
- 1 tablespoon minced roasted jalapeno or habanero chile
- 1 teaspoon Tabasco
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- Salt, to taste
Plating (per order)
- 1 English muffin, split and toasted
- 2 eggs, poached
- 4 ounces hash browns, hot
- 4 ounces fresh fruit
Method
Spice Blend:
- Combine all the spice blend ingredients in a bowl and thoroughly incorporate. Store in a covered container.
Braised Short Ribs:
- Season the short ribs generously with salt and pepper.
- Heat the oil in a braiser over medium-high heat. Add the ribs and sear on all sides, 10 to 12 minutes. Transfer them to a sheet pan or hotel pan.
- Lightly coat each short rib with ancho paste and sprinkle the Spice Bland over the ribs. Rub the spices into the ribs. Set aside.
- Add the celery, carrots, and onions to a pan over medium heat and cook until soft and browned, about 15 minutes.
- Add the garlic and cook an additional 3 to 4 minutes.
- Add the wine, bay leaf, and thyme and bring to a boil.
- Add the stock and soy sauce, stirring, until slightly reduced, about 15 minutes. Remove from the heat.
- Preheat the oven to 325°F.
- Transfer the ribs, vegetables, and marinade to a pan. Cover and cook in the lower third of the oven for 1 ½ hours, until the meat is tender but not falling apart. Uncover and turn the ribs in the sauce.
- Cool and cover. Place the ribs and sauce in the refrigerator overnight to develop more flavor or proceed immediately.
- Preheat the oven to 250°F.
- Remove the short ribs from the sauce, skim the fat from the pan, and strain sauce to remove the vegetables. Reserve 2 cups of sauce.
- Place ribs and remaining strained sauce in a pan and cover with foil. Place in the oven and braise for 45 minutes to 1 hour, until the meat is very tender, turning the ribs once.
- Meanwhile, reduce the reserved sauce.
- Serve immediately without bone or place ribs in a sealed container with the braising sauce, cover, and refrigerate.
Spicy Hollandaise Sauce:
- Heat the clarified butter to tepid temperature (102° to 110°F).
- Sauté the vinegar and peppercorns until reduced to approximately ½ tablespoon. Strain the vinegar into a bowl and add the cold water.
- Whisk the egg yolks in a bowl over simmering water until the egg mixture is warm to the touch. (If you heat it too much, it will break.) Pull off the water and slowly add the warm butter, whisking constantly.
- Stir in the minced chile, Tabasco, Worcestershire, and lemon and check consistency. It should coat the back of a ladle. If needed, whisk in a little warm water to thin.
- Add salt to taste. Taste and adjust other seasonings, if necessary.
Plating:
- For each serving, heat 1 short rib in braising liquid.
- Slightly shred the meat and place it on top of the English muffin halves with 2 poached eggs and 1 ½ ounces of Spicy Hollandaise on top of each egg.
- Serve with the hash browns and fresh fruit on the side.
