Preparation
1. Prep the Vegetables and Season the Beef
Rub the beef short ribs all over with salt and black pepper. Let stand for 15 minutes to absorb the seasoning.Finely dice the celery, carrot and onion. Cut the large scallion into short lengths and set the vegetables aside.
2. Sear the Beef and Sauté the Vegetables
Heat some olive oil in a pan. Sear the seasoned short ribs over medium-low heat, turning as needed, until deeply browned all over. Remove and set aside.Leave a little oil in the pan. Add the onion, carrot, celery and large scallion and cook over high heat until just tender, bringing out their natural sweetness. Add some tomato paste and stir to combine.
3. Add the Wine and Braise
Pour in half a bottle of red wine and stir well. Bring to a boil to cook off the alcohol and bring out the wine's fruitiness.Add enough water to cover the ingredients. Add the thyme and bay leaves, then season with salt and black pepper to taste.Cover and braise in a low oven for 2 hours.
4. Make the Beef Demi-Glace
Whisk 25 g Custom Culinary® Demi Glace Sauce Mix with 250 ml water until smooth, using a 1:10 ratio.
5. Reduce the Sauce and Glaze the Beef
Remove the pan from the oven, uncover and lift out the ribs. Strain the braising liquid, discarding the vegetables and solids and reserving the liquid.Place the ribs in a skillet and pour in the strained braising liquid and the beef demi-glace prepared with Custom Culinary® Demi Glace Sauce Mix. Bring to a boil, then reduce the heat and simmer, basting repeatedly, until the sauce is thick and coats the ribs evenly.
6. Plate and Garnish
Spread a layer of smooth mashed potatoes on each plate. Arrange the glazed ribs on top and spoon over plenty of sauce.Finish with freshly grated Parmesan, black truffle and a sprinkle of chopped parsley.