Braised Short Ribs with Squash Purée and Roasted Corn Salad
- 2 pounds short ribs cut into individual ribs (three-inch pieces)
- 1 carrot chopped
- 2 celery sticks chopped
- 1 white onion chopped
- 3 bay leaves
- 2 sticks cinnamon
- 3 cloves
- 1 bottle dry red wine
- 1 bunch fresh thyme
- 1 tablespoon silan date syrup
- 1 liter chicken stock note: can also substitute water
- 2 tablespoons grapeseed oil
- 1 tablespoon olive oil
- 1 pound squash diced
- 3 sage leaves
- 1 tablespoon moked paprika
- 1 tablespoon cumin
- 4 tablespoons olive oil
Roasted Corn Salad
- 2 ears yellow corn
- 1 red onion sliced
- 1 tablespoon ginger chopped
- 1 jalapeño pepper
- 1 teaspoon Sriracha sauce
- 1 bunch fresh cilantro
- 1 lime
- Short Ribs Place a large pot on the stovetop over high heat and add the olive oil and grapeseed oil.
- Season the short ribs well with fresh black pepper and kosher salt, place the meat in the pot and sear on each side until the short ribs develop a nicely browned, charred color.
- Then add the chopped carrots, onions and celery and caramelize well (about 5-10 minutes) until the vegetables are tender.
- Then add the red wine, spices and chicken stock.
- After cooking for 10-15 minutes, add the silan and the fresh thyme, cover the pot and let simmer for three hours.
- Remove the short ribs once they are falling off the bone tender and let rest.
- Heat the oven to 375 degrees Fahrenheit.
- In a bowl mix the smoked paprika, cumin and olive oil together.
- Then add the sage and diced squash.
- Season with salt and pepper to taste, place the mixture on a tray and put into the oven for about 40 minutes – until the squash is tender.
- After the squash has cooled, put it in the blender and grind until the texture is smooth.
- Finish with salt, pepper and a touch of tobacco.
- Butter the ears of corn and coat with Sriracha sauce.
- Place on a try and roast in the oven at 375 degrees Fahrenheit for 40 minutes, or until the corn develops a charred color.
- Cut the kernels from the cobs with a sharp knife and place into a bowl.
- Add the ginger, sliced red onion, a few slices of jalapeño peppers, the juice from one lime, cilantro leaves, salt and pepper to taste and a drizzle of olive oil.
- Mix well.
- Begin plating by spreading the squash puree on the bottom of the plate.
- Then add the roasted corn salad.
- Place a few pieces of short ribs on top with a few spoonfuls of the jus from the stock in the pot.
- Finish with a drizzle of olive oil and fresh thyme.