Espresso-Braised Short Ribs

Clement at The Peninsula Hotel in New York City is serving up a decadent Espresso-Braised Short Rib recipe
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short ribs

Clement at The Peninsula Hotel 

Clement at The Peninsula Hotel in New York City is serving up a decadent Espresso-Braised Short Rib recipe that would be perfect to make for your loved one this Valentine’s Day.

You can stop by the restaurant on Valentine’s Day or make this for your significant other right at home.

If you decide to go out, decadent flavors abound at Clement where a delicious, five-course menu will be served on Valentine's Day. Lovebirds will choose from a selection of warming winter dishes such as Hudson Valley Foie Gras Terrine with berries and pickled beet, and Seared Halibut with lobster ragout, lobster caviar, and fennel poached in saffron, before indulging in an over-the-top Warm Chocolate Molten Cake and petit fours. Wine pairings are also available.

Date: 13 and 14 February 2016
Time: 5:30 pm to 10:00 pm
Price: USD $165 per person or USD $310 per person with wine pairings 

For more information on Clement’s Valentine’s Day menu, click here.

1
Servings
2837
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil
  • 2 Pounds short ribs
  • 1 carrot, chopped
  • 1 onion, chopped
  • shallots, chopped
  • 2 tomatoes, chopped
  • 1 Tablespoon tomato paste
  • 1 Tablespoon flour
  • 1 bottle red wine
  • Black peppercorns
  • Thyme
  • 1 piece yellow carrot, cut into small squares
  • 1 piece regular carrot, cut into small squares
  • 1 piece purple yam, cut into small squares
  • 1 piece celery root, cut into small squares
  • Butter
  • 3 pieces parsnips
  • Mixture of one cup of water and one cup of milk, for parsnip
  • 1 Ounce black truffle
  • 1 box micro greens

Directions

In a pan with oil olive oil, color the short ribs then add chopped carrot, onions, and shallot cook slowly for 5 minute.

Add the fresh tomato and the tomato paste, cook again 5 minute then add the flour, after 2 minute cooking pour the wine and boil it.

Season with pepper and thyme; add water on top of the meat. Boil it then reduce the heat and simmer for 4 hours. Let the meat cool and cut into it when it has cooled completely.

Pass the sauce into a sieve and reduce until good texture, like syrup.

Peel and wash the yellow carrot, regular carrot, purple yam, and celery root. Cut into square shapes and pan fry with a bit of butter until soft.

Cook the parsnip in a solution of half water and half milk until the parsnip becomes soft, then mash it and add black truffle. (Keep a nice piece of truffle to shave on top of the plate in the end as well as butter.)

Serve short rib with sauce, sautéed vegetables, and top with truffle and micro greens.

 

Nutritional Facts

Total Fat
206g
100%
Sugar
1g
1%
Saturated Fat
91g
100%
Cholesterol
907mg
100%
Carbohydrate, by difference
13g
10%
Protein
233g
100%
Vitamin A, RAE
78µg
11%
Vitamin B-12
31µg
100%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
147mg
15%
Choline, total
792mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
60µg
15%
Iron, Fe
25mg
100%
Magnesium, Mg
191mg
60%
Niacin
30mg
100%
Pantothenic acid
7mg
100%
Phosphorus, P
1566mg
100%
Riboflavin
2mg
100%
Selenium, Se
271µg
100%
Sodium, Na
777mg
52%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
491g
18%
Zinc, Zn
88mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.