Espresso-Braised Short Ribs

Name: Espresso-Braised Short Ribs
Ingredients: olive oil; 2 pound 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

Clement at The Peninsula Hotel|Feb. 9, 2016 2:12 pm EST

4 (1 ratings)

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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 2016Time: 5:30 pm to 10:00 pmPrice: USD $165 per person or USD $310 per person with wine pairings For more information on Clement’s Valentine’s Day menu, click here.

Servings

1

Ingredients

olive oil
2 pound 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.