Velvet Root & Prime Rib Trilogy

Ingredients

• •4 large center-cut bone-in beef short ribs
• •800g boneless beef short rib cubes (cut into 2-inch portions)
• •750ml dry red wine (Cabernet Sauvignon or Bordeaux)
• •1 liter rich beef bone broth
• •2 large red beets
• •2 large Russet potatoes
• •2 large sweet potatoes
• •2 large red onions
• •150g unsalted high-fat butter
• •100ml heavy cream
• •3 tablespoons balsamic glaze
• •1 cup fresh English peas, blanched
• •1 large leek, white part only, finely julienned
• •Mirepoix: 2 onions, 2 carrots, 2 celery stalks, roughly chopped
• •Aromatics: 6 garlic cloves, 4 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves
• •Kosher salt and cracked black pepper to taste
• •2 tablespoons grapeseed oil for searing

Instructions

1. 1Preheat your oven to 300°F (150°C). Season all short rib portions aggressively with salt and pepper. In a heavy-bottomed Dutch oven, heat oil over medium-high heat and sear the meat in batches until a deep, dark crust forms on all sides. Remove meat and set aside.
2. 2In the same pot, add the mirepoix and sauté until caramelized. Return the meat to the pot, pour in the red wine to deglaze, scraping the bottom for fond. Add the bone broth until the meat is three-quarters submerged. Add garlic, thyme, rosemary, and bay leaves. Cover tightly and braise for 3.5 to 4 hours until the meat is butter-tender but still holding its shape.
3. 3While the meat braises, wrap the beets in foil and roast at 400°F for 60 minutes. Once cooled slightly, peel the skins off. Transfer to a high-speed blender with heavy cream and 30g of butter. Blend until a 'silk' consistency is achieved. Pass through a fine-mesh chinois for ultimate smoothness.
4. 4For the potatoes: Use a 2-inch metal ring mold to cut cylinders from the Russet potatoes (Fondants) and 1.5-inch discs from the sweet potatoes. In a skillet, sear the Russet cylinders in butter until golden on the ends, then add a splash of stock, cover, and bake at 400°F for 20 minutes. Roast the sweet potato discs with butter and a pinch of salt until tender and caramelized.
5. 5Slice the red onions into 1-inch thick rings. Sauté slowly in a pan with butter over medium-low heat until softened. Add the balsamic glaze and cook until the liquid reduces to a thick syrup, coating the rings evenly.
6. 6Once the ribs are finished, carefully remove them and keep warm. Strain the braising liquid through a fine sieve into a clean saucepan. Simmer over high heat, skimming off any fat, until the sauce reduces by two-thirds into a glossy, thick demi-glace.
7. 7In a small pan, flash-sauté the julienned leeks in butter until tender but not browned. Blanch the peas in boiling salted water for 60 seconds and shock in ice water to retain their vibrant green color.
8. 8Plating: Place a generous swoosh of beetroot silk across the center of the plate. Stand the bone-in rib vertically in the center. Place one boneless rib portion on either side. Arrange the potato fondants, sweet potato discs, and balsamic onion rings geometrically around the beef. Scatter the peas and leeks for texture, and finish by napping the ribs with the hot red wine reduction.