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Meyer Natural Angus

Star Chefs | Pho-Inspired Meyer Short Rib

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Star Chefs Digital Cooking Competition Winner

Braised Meyer rib plate short rib, hoisin, baby bok choy, citrus carrots, puffed beef tendon
Chef Matt Vawter | Mercantile Dining & Provision | Denver, CO
 
INGREDIENTS:

For the short rib:
1 each Meyer Ranch rib plate short rib
2 each carrot peeled and diced
1 each yellow onion peeled and diced
2 each ribs celery diced
6 each cloves whole garlic
1 TBSP tomato paste
1 QT Veal stock
1 QT Chicken stock
2 TBSP hoisin
Salt
Pepper
 
For the carrot puree:
3 each carrots  peeled and sliced
1 cups carrot juice
¼ cup orange juice
1 tsp five spice
½ cup heavy cream
 
For the fish sauce vinaigrette:
1 Serrano chile sliced
2 TBSP fish sauce
¼ cup simple syrup
½ cup lime juice
 
To assemble & serve:
Beef tendon, braised, pressed and frozen
Carrots
Bok choy
Mung bean sprout
Thai basil
Mixed greens
 
 
METHOD:

For the short rib:
The day before you are ready to cook generously season the short ribs with salt and black pepper. Reserve in the refrigerator overnight. The next remove and sear on high heat in a heavy bottom sauté pan, until golden brown on all sides, top and bottom. Remove from pan and add carrot, onion, celery and garlic. Cook down until completely broken down. Add the tomato paste and turn down the heat. Caramelize the tomato paste and add the two stocks. Transfer the mixture to a braising pan with the short ribs and braise covered in a 300 degree oven for 4-5 hours until tender and beginning to fall off the bone. Once cooked remove the meat from the braise and press. Portion into 4 oz portions once cool. To heat when ready to serve combine 1 cup braising liquid, 1 cup chicken stock and the hoisin, with the short ribs in a sauce pan. Reduce and spoon the liquid over the meat. Once a thick like glaze is achieved and the meat is hot, serve.
 
For the carrot puree:
Combine all ingredients except cream  in a stock pot and cook covered on high heat until carrots are tender. Add cream and cook for 3 more minutes. Blend until smooth in a food service blender and reserve hot.
 
For the fish sauce vinaigrette:
Combine all ingredients and whisk together.
 
To assemble & serve:
Slice the beef tendon, dehydrate and fry at 400 degrees. Quarter the bok choy and sear on all sides. Pan roast the carrots with lemon zest, orange zest and butter. Make side salad with mung bean sprout, thai basil and dress in the fish sauce vinaigrette. Serve alongside the braised

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