Thick Grilled Steak and Spiced Short Ribs with Chanterelles and Shallots

Credit: Didier Loire


Step 1: Beef Short Ribs

Trim off any fatty parts or nerves from the short ribs.

Separate the ribs and cut into pieces, season with salt, and brown well in a copper sauté pan in butter and olive oil.

Add the beef jus and light chicken stock, and braise the meat over a low heat until very tender.

Remove the meat, cover and keep warm. Filter the drippings.

In a saucepan, reduce the soy sauce, cider, and sherry vinegar. Add 3 1/2 tablespoons (5 cl) of the short rib drippings, the long pepper and cardamom, both coarsely ground, and the ground allspice. The mixture should be syrupy. Filter through a fine-meshed chinois, and set aside in a warm spot.

Step 2: Marrow, Shallots, and Mushrooms

Soak the marrow bones for 24 hours in ice cold water acidified slightly with a dash of vinegar.

Saw the bones into 2 inch (5 cm) sections, and scrape the bones.

Cut the roots from the shallots, leaving the skins. Pour the coarse salt into the pot, place the shallots on top of it, and cook over a low heat (250°F (120°C)) for 2 hours. The shallots should be very tender, yet have kept their original appearance.

Scrape the chanterelle stems to remove any soil. Wash under running water and drain.

Stalk, wash and coarsely chop the parsley.

Step 3: Steaks

Trim any fatty outer parts from the steaks, and remove the largest nerves.

Season each of the steaks with salt on one side only, and begin cooking salted side down over coals with olive oil.

Add the short ribs, basting them in the braising sauce to glaze them.

Once the first side of the steak has been seared well, season the second and sear it on the grill. Finish cooking on the fatty side.

When the meat is cooked, place on a rack and set aside in a warm spot.

Step 4: Finishing and Plating

Poach the marrow bones in salt water.

Sauté the chanterelle mushrooms in very hot butter. Reheat the shallots in the oven.

Present the shallots, marrow pipes, chanterelle mushrooms, and short ribs at the top of the serving plate. Season the meat with pepper, then slice it and plate it.

Drizzle with the short rib braising sauce, and serve.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits