Hidden behind a vintage pawnshop, the Lower East Side’s Beauty & Essex is renowned for its eclectic menu. Tomato Tartare, a sunny side up quail egg with parmesan crostini, the Guianciale Pork Pizzetta and even Grilled Cheese with Smoked Bacon and Tomato Soup Dumplings are just a few of the popular dishes. But executive chef and owner Chris Santos, you may recognize him as a guest on the Food Network’s Chopped, also knows that sometimes you just need good old-fashioned comfort food. Especially on a chilly spring day when you wish you could hibernate. His short ribs recipe will keep you warm and satisfy caveman urgings as we wait for barbecue days to return. Recommended side plates: pickled pearl onions, butternut squash and Brussels sprouts.
B&E Short Ribs Recipe
1 Lb Carrots, Chopped
1/3 Lb Celery, Chopped
1/3 Lb Onions, Chopped
1/4 Qts Tomato Paste
1/2 Qts White Wine
1/8 C Cider Vinegar
1/2 Bay Leaf
1/2 Sage Sprig
1/2 Thyme Sprig
1/8 Tbsp Mustard Seed
1/8 Tbsp Coriander
1/4 Tbsp Black Pepper Corns
1 Qts Chicken Stock
1/8 C Garlic, Sliced
1/8 C Blended Oil
Salt to Season
Sugar to Season
1/2 C Black Pepper
1/4 C Coriander
1/4 C Mustard Powder
1/8 C Paprika
1/8 C Garlic Powder
1/8 C Onion Power
1/4 C Light Brown Sugar
In large rondue heat oil, and sauté carrots, onions and celery. Brown vegetables, add water and deglaze bottom of pot. Repeat process 4-5 times. Sprinkle with salt and sugar.
Add thyme, sage, mustard seed, coriander, black peppercorns and 1/3 garlic.
Season again with salt and sugar.
Let cook at lower temp for 5 minutes.
Add white wine and remaining garlic.
Season with salt and sugar.
Bring to a boil and let simmer for 12 minutes.
Add chicken stock and apple cider vinegar.
Bring to a boil and let simmer for 15 minutes.
Take off stove and cool.
Mix all the ingredients.
Season short ribs with salt and pastrami seasoning.
Wrap in plastic wrap and let sit in cooler overnight.
Heat up braising liquid.
Sear short ribs in hot pan with blended oil.
Place short ribs in pan and cover with heated liquid. The liquid should come up to 3/4 the height of ribs.
Cover with foil and place in 325-degree oven.
Check ribs after 1 hour to make sure braise is not boiling too fast.
After 2 hours of cooking turn short ribs over in pan and adjust braising liquid level.
Add boiling chicken stock to bring back up to 3/4 level.
Cook for 1 hour and turn again. As ribs cook check more often, every 30 minutes until ribs are very tender.
Cool ribs on rack and serve with extra braising liquid.