Braised "Kobe Style" Beef Short Ribs with Black Truffle Whipped Potato and Root Vegetables

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Braised "Kobe Style" Beef Short Ribs with Black Truffle Whipped Potato and Root Vegetables

Author Laura McIntosh

Indulge in the exquisite flavors of Braised "Kobe Style" Beef Short Ribs paired with luxurious Black Truffle Whipped Potatoes and a medley of perfectly cooked Root Vegetables. This dish offers a harmonious blend of textures and tastes, making it a culinary masterpiece for any special occasion.

Ingredients

Short Ribs

• 1 slab Boneless Domestic Kobe Beef Short Ribs (about 3.5 lbs when trimmed) *Note: You can substitute USDA Prime Beef Short Ribs
• 1 Carrot
• 2 Celery Stalks
• 1 Medium White Onion
• 8 Fresh Garlic Cloves
• 2 cups Red Wine
• 1 qt Dark Rich Veal Stock
• 2 tbsp Tomato Paste
• 4 Fresh Thyme Sprigs
• - 3 Fresh Bay Leaves
• - 3 Fresh Rosemary Sprigs
• - 5 oz Canola Oil or Grape Seed Oil
• - Kosher Salt and Ground Black Pepper, to taste

Black Truffle Whipped Potatoes

• 5 Peeled Yukon Gold Potatoes (about 1 1/2 lbs peeled and diced large)
• 1 1/2 cups Heavy Cream
• 1/4 cup Whole Butter
• 1/4 cup Black Truffle, slices or peelings
• 2 oz Black Truffle Oil
• Kosher Salt and Ground Black Pepper, to taste

Root Vegetables and Crisp Garlic Root

• 1 bunch Baby Carrots (about 8 pieces)
• 1 bunch Baby Turnips (about 8)
• 8 Brussel Sprouts
• 2 tbsp Canola Oil or Grape Seed Oil
• Kosher Salt and Ground Black Pepper, to taste
• 1 oz Garlic Root

Instructions

Short Ribs

1. Preheat oven to 350°F.
2. Season the beef short ribs with kosher salt and ground black pepper.
3. Heat oil in a large sauté or roasting pan. Sear the short ribs until golden brown on each side. Remove and set aside.
4. Add red wine to the pan and reduce for about a minute. Add remaining ingredients and braise in the preheated oven for 2 hours.
5. After braising, cool for 30 minutes. Cut the short ribs into four portions. Strain the sauce and reduce until thickened. Season with salt and pepper.

Black Truffle Whipped Potatoes

1. Cook diced Yukon potatoes in salted water until softened.
2. Boil cream and butter, then strain and add to potatoes.
3. Mash until smooth.
4. Add black truffle slices, truffle oil, salt, and pepper. Keep warm

Root Vegetables and Crisp Garlic Root

1. Peel and prep baby vegetables, sauté until tender.
2. Add butter to glaze and season with salt and pepper.
3. Fry garlic root until golden and crisp.

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