By Natalie Lozano Trimble
Read more: How Cattlemen’s Steakhouse is raising the bar in the Fort Worth Stockyards
8–10 servings (7-ounce portions)
Ingredients
Short Ribs
- 5 pounds beef chuck flap short ribs, cut into 7-ounce portions
- Kosher salt and black pepper to taste
- Oil for searing, as needed
- 1 cup carrots, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 8 cloves garlic, peeled and left whole
- 3 Tbsp. tomato paste
- 1 qt. red wine
- 3 qt. veal demi-glace, or enough to slightly cover the meat
- 8 sprigs fresh tarragon
- 7 sprigs fresh thyme
Horseradish Whipped Potatoes
- 2 pounds red bliss potatoes
- ¾ cup heavy cream
- 1 cup butter
- ½ cup sour cream
- Prepared horseradish to taste
- Kosher salt to taste
Braised Baby Carrots
- 1 bunch baby carrots
Tobacco onions
- 1 Maui onion, thinly sliced
- Buttermilk for marinating, as needed
- Cornstarch for dredging, as needed
- Oil for frying, as needed
Preparation
Short Ribs
Preheat the oven to 300°F. Season the short ribs liberally with kosher salt and black pepper. Heat oil in a braising pan. Sear the short ribs, then remove them from the pan and set aside. Add the diced carrot, onion, celery and whole garlic cloves to the braising pan. Season with kosher salt and black pepper and cook until caramelized. Add the tomato paste and cook it out. Deglaze the pan with the red wine and reduce by half. Return the short ribs to the pan. Add the veal demi-glace — enough to slightly cover the meat. Bring to a simmer, then add the tarragon and thyme. Cover the pan with parchment paper, then plastic wrap and aluminum foil. Place the pan in the preheated oven and cook for 4½ hours. Remove the pan from the oven and let it rest for 30 minutes. Uncover and remove the short ribs. Pass the braising liquid through a chinois, skim all fat, and reserve the jus.
Horseradish Whipped Potatoes
Boil the red bliss potatoes until tender. Rice the potatoes, or paddle them in a mixer, with the heavy cream, butter, sour cream, prepared horseradish, to taste and kosher salt.
Braised Baby Carrots
Arrange the baby carrots on a sheet pan and roast in a 375°F oven until tender.
Tobacco Onions
Marinate the thinly sliced Maui onion in buttermilk, then toss with cornstarch. Fry the onions until crisp.
Plating
Arrange the horseradish whipped potatoes with the short ribs, baby carrots and tobacco onions on each plate. Sauce with the reserved short rib jus.