Braised Curried Short Ribs
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cognac||1⁄4 Cup (4 tbs) (flamed for making the Sauce Bigarade)|
|Beef shortribs/Cut them into individual ribs||6 Pound, if you got a slab of ribs|
|Roma tomatoes||2 , roughly cut|
|Onion||1⁄2 , roughly cut|
|Garlic||6 Clove (30 gm), roughly cut|
|Ginger root||1 Small, roughly cut|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Worcheshire sauce||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Seasoning salt||To Taste|
|Making a quick beef stock:|
|Beef bones||2 Pound|
|Leftover bacon||1 Cup (16 tbs) (Leftover from layering the roasting pan)|
|Roma tomatoes||2 , roughly chopped|
|Onion||1 , roughly chopped|
|Garlic||5 Clove (25 gm), roughly chopped|
|Celery stalks||4 , roughly chopped|
|Red wine||2 Tablespoon|
|Bouquet garni||1 (Marjoram)|
In a food processor, blend all the peppers and coriander seed together until powdery.
Add the remaining ingredients, except for the paste.
Blend until it is pastelike. Add the curry paste and mix together.
Rub some salt and pepper into the ribs. Coat them in the curry paste. Layer the bottom of your roasting pan with the bacon.
Layer the ribs into the pan. Dilute the honey with a quart of water and add enough to fill the pan up 1/4 way. Drizzle the remaining liquid ingredients over the top of the ribs. Sprinkle the remaining ingredients over the top.
Cover with foil and bake at 325F for about 4 1/2 to 5 hours. Afterwards, remove the foil and broil for about 10-15 minutes.
Add enough red wine to deglaze the pan and dissolve the sucs. Add enough water to just cover the vegetables.
Simmer for 1 1/2 hours, and season with salt/pepper. Strain through a fine mesh and let reduce by 1/2.
Stir until the sugar is dissolved and starts boiling.
Let it cook until it turns a caramel color, at which point remove from heat.
Carefully pour in the vinegar and let it dissolve into the caramel.
Juice the oranges, and let it simmer until the juice reduces by 1/2.
Stir in the beef stock and flamed cognac.
Let it reduce until it is a syrup-like consistancy.
In the meantime, juilenne some orange zest and blanch them in boiling water until soft.
Once thickened, strain the sauce, and finish off with a monter au beurre - slowly stir in the butter - and the orange zests.
Serve the sauce over the ribs and enjoy the burnt anus you'll be having in the morning.