Jack & Coke Braised Short Ribs by David “Big Swole” Rose

Celebrity Chef, David Big Swole Rose lends his mouthwatering man food recipe to us CROMAGS who crave massive meaty goodness. And when you’ve got a meal like this, you sure as hell need some delicious side dishes to go along with the feast. So, along with these melt in your mouth short ribs, we’ve got creamy farro risotto, rainbow carrots, garlic sauteed broccolini, and a crispy bacon crumble.

INGREDIENTS:
-6 flanken-style short ribs with bone in (2 inch thickness)
-1 cup medium diced yellow onion
-1 cup medium sliced celery
-1cup medium sliced orange carrots
-1 bunch rainbow carrots (peeled)
-1 bunch broccolini
-3 garlic cloves minced
-4 tablespoon finely chopped Italian parsley
-20 fluid oz bottle Coca Cola
-375 ml Jack Daniels whisky
-64 oz beef stock
-6 oz can tomato paste
-kosher salt & coarse cracked black pepper to taste
-1 tablespoon garlic powder
-1 tablespoon onion powder
-1 tablespoon paprika
-1 cup panko Japanese breadcrumbs
-1/2 cup small diced bacon
-2 cups Italian farro grain
-4 oz olive oil
-1 cup freshly shaved Parmesan cheese
-2 oz unsalted butter

Jack & Coke braised short ribs (Recipe):

1.) Pre-heat oven to 350 degrees.
2.) Season short ribs liberally with kosher salt, black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 tablespoon paprika.
3.) Add 2 oz olive oil to large pot, turn heat to medium high.
4.)  Add seasoned short ribs to pot and brown on all sides, remove short ribs from pot and set aside in a half pan
5.) Add onions, celery and carrots to pot and stir until browned.
6.) Add tomato paste to pot and stir until paste slightly browned and well incorporated with vegetables, about 3-5 minutes.
7.)  Add Jack Daniels whisky and reduce whisky by half its volume.
8.)  Add Coca cola bottle and 32 oz beef stock to pot and bring to a rolling boil.
9.) Pour braising liquid over short ribs in half pan and cover with aluminum foil.
10.) Put half pan in oven and cook on 350 degrees for 3 hours.
11.) After 3 hours cooking time, strain off vegetables from braising liquid and place liquid in a large sauce pan.
12.) Reduce braising liquid until it reaches sauce like consistency then pour braising liquid back over short ribs.
13.) Cover and store short ribs until service.

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Chef David Big Swole Rose - Executive Chef/Owner Rose Catering & Consulting Services chefdavid9692@att.net Instagram: bigswole1982 . Twitter: bigswole@davidgrose1 . Facebook: www.facebook.com/chefdavidbigswole

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Bacon Crumble
1.) Add bacon to cold pan, and bring pan to medium high heat. Stir bacon until browned.
2.) Reduce heat to medium and stir in Panko breadcrumb until golden brown, turn off heat.
3.) Stir in 1 oz chopped parsley and set bacon crumble aside until service.

Creamy Farro “Risotto”
1.) Soak farro grain for 30 mins in cold water, then strain off water.
2.) Bring 16 oz of beef stock to a boil and add farro grain to stock.
3.) Stir continuously until liquid is absorbed, continue to add stock until farro grain is al dente and cooked thru.
4.) Fold in Parmesan cheese and 1 oz chopped parsley.
5.) Season to taste with salt.
6.) Cover and set aside until service.

Rainbow carrots
1.) Peel the carrots and trim the stalks.
2.) Bring medium pot of water to a boil and blanch carrots for 45 seconds to 1 minute.
3.) Remove carrots from water and run cold water over carrots until cooled.
4.) Heat saucepan to medium high heat, add 1 oz olive oil to pan and add carrots.
5.) Sautée for 1 minute, add 1 oz butter and continue to sauté until slightly browned, season to taste with salt, then toss with 1 oz parsley. Set aside until service.

Garlic sautéed broccolini
1.) Trim the ends of the broccolini.
2.) Bring medium pot of water to a boil and blanch carrots for 30-45 seconds.
3.) Remove broccolini from water and run cold water over broccolini until cooled.
4.) Heat saucepan to medium high heat, add 1 olive oil to pan and lightly sauté minced garlic for 5-10 seconds , then add broccolini and sauté  for 1-2 minutes. Season to taste with salt and pepper, set aside until service.

Assembly:
1.) Place farro “risotto” in the middle of plate.
2.) Add 3-4 broccolini florets in the middle of farro and criss-cross rainbow carrots across broccolini florets.
3.) Place 1 short rib over broccolini, and sprinkle a tablespoon of the bacon crumble over the top of the short rib.
4.) Drizzle a spoonful of braising liquid around risotto.
5.) Open mouth, enjoy, savor, eat and repeat!!

*Culinary note: Some grains have coatings on them that need to be rinsed off to ensure they are cooked properly and taste good. By soaking the farro grain, we rinse off debris, bacteria and pesticides.

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2 Responses to Jack & Coke Braised Short Ribs by David “Big Swole” Rose

  1. RODNEY BRAGG says:

    I’m going to stash this recipe away,looks amazing! Thanks David!

  2. Jeff Blackhurst says:

    The ribs look and sound awesome going to try this recipe at home this weekend. Welcome to the CromagNation David.