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Snake River Farms Kobe Short Ribs
with Sweet Potato Fondue and Razz-Cherry Garlic Glaze
Beau MacMillan
Sanctuary Resort
Executive Chef
3 Servings
INGREDIENTS
3 8-ounce Short Ribs, bone in
2 ounces Onion, chopped
2 ounces Celery, chopped
2 ounces Carrot, chopped
4 cups Red wine
2 cups Chicken stock
3 cloves Garlic
2 sprigs Thyme
1 teaspoon Peppercorns
To taste Salt and pepper
DIRECTIONS
Trim short ribs of excess sinew. Season with salt and pepper and dust lightly with flour.
Heat a heavy bottom braising pan. Add olive oil.
Sear short ribs on all sides. Remove from pan. Add all other ingredients together except the wine and stock.
Pour braising liquid on short ribs but do not completely submerge.
Cover pan and place in oven at 320 degrees. Braise for 3 hours.
Serve with sweet potato fondue and razz-cherry glaze. (Recipes follow.)
Sweet Potato Fondue
INGREDIENTS
1 pound Sweet potatoes
2 whole Shallots, cleaned
1 clove Garlic, cleaned
4 ounces Milk
4 ounces Heavy cream
1/2 ounce Ginger
DIRECTIONS
Bring all ingredients to a boil.
Season with honey, mascarpone cheese, salt and pepper.
Razz Cherry Garlic Sauce
Approximately 1 gallon
INGREDIENTS
1 bottle Grenadine
1 bottle Red Wine
1 1/2 bottle Red wine vinegar
2 cups Sugar
2 cups Elephant garlic chips
2 cups Razz Cherries (raspberry infused dried cherries)
DIRECTIONS
Combine first four ingredients in sauce pan, bring to a boil. Remove from heat and fold in garlic chips and razz cherries.
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