Thick Grilled Steak and Spiced Short Ribs with Chanterelles and Shallots
Beef Short Ribs
- 2 pounds pounds double-sided beef short ribs (1 kg)
- 4 teaspoons cooking olive oil (2 cl)
- 3/4 ounce butter (20 g)
- 2 cups beef jus (45 cl)
- 2 cups light chicken stock (50 cl)
- 2 tablespoons soy sauce (3 cl)
- 1/3 cup apple cider vinegar (8 cl)
- 2 3/4 tablespoons sherry vinegar (4 cl)
- 1/4 teaspoon allspice (1 g)
- 1/2 teaspoon cardamom (2 g)
- 1/2 teaspoon long pepper (2 g)
Marrow, Shallots, and Mushrooms
- 4 marrow bones, 2 1/2 inches long each (6 cm)
- 8 unpeeled shallots
- 7 ounces coarse salt (200 g)
- 1 pound 5 ounces small chanterelle mushrooms, sized evenly (600 g)
- white alcohol vinegar
- 3/4 ounce butter (20 g)
- 4 sprigs parsley
Instructions
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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