Braised Short Ribs with Asian Chimichurri, Red Cabbage and Potato-Parsnip Pancakes

Braised Short Ribs

Meat That Makes the Cut

There is a growing demand for better quality, less-familiar cuts of meat. Experimenting with alternative cuts of meat is especially popular with young consumers. Further capitalize on the adventurous spirit by incorporating authentic ethnic flavors.

Short ribs are a great option that are showing up on menus everywhere. The Mojo Short Rib from Maines signature brand Esposito offers tender texture and rich flavor. Incorporate some trending plant-based sides for a well rounded meal!

 

Cabbage and Broth

 

Braised Short Ribs with Asian Chimichurri, Red Cabbage and Potato-Parsnip Pancakes
Braised five spice marinated short ribs with Asian chimichurri, sweet and sour braised red cabbage, and potato-parsnip pancakes
Servings
4
Servings
4
Braised Short Ribs with Asian Chimichurri, Red Cabbage and Potato-Parsnip Pancakes
Braised five spice marinated short ribs with Asian chimichurri, sweet and sour braised red cabbage, and potato-parsnip pancakes
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
For the Short Rib Marinating & Braising
  1. In a bowl, combine five spice, brown sugar, salt and pepper. Sprinkle mixture evenly over short ribs; refrigerate overnight.
  2. Transfer short ribs to roasting pan. Roast in a 450°F oven 45 minutes or until well browned. Add beef broth; reduce temperature to 325°F. Cover pan with foil and cook 3 hours, turning over in liquid every half hour until very tender.
  3. Remove from pan, strain liquid through a fine mesh strainer and reserve
For the Asian Chimichurri
  1. In a food processor, pulse all ingredients until slightly chunky. If needed, add more water. Yield: ¾ cup.
For the Sweet & Sour Braised Red Cabbage
  1. Heat sauté pan over medium heat, add bacon and cook 5 minutes or until slightly crisp. Add onion and cook 4 minutes or until soft. Add thyme and garlic; cook for 1 minute. Stir in flour. Add wine, apple, vinegar, sugar, salt and pepper; cook 2 minutes. Add cabbage.
  2. Turn temperature to low; cover pot and cook 20 minutes or until cabbage is tender. Yield: 3 cups.
For the Potato-Parsnip Pancakes
  1. Place potatoes in a kitchen towel and squeeze out as much juice as possible, set aside.
  2. In a bowl, add eggs, chives, flour, salt, pepper and nutmeg. Whisk until combined; fold in parsnips and potato.
  3. Form ¼-cup-sized patties. Heat sauté pan over medium-high heat. Add 3 tablespoons butter and cook 6 pancakes for about 2 minutes on each side. Repeat with remaining butter and pancakes. Yield: 12 pancakes.
To Serve
  1. Serve Short Rib on desired plate with 3 Parsnip-Potato Pancakes. Drizzle Asian Chimichurri over the pancakes. Serve Sweet & Sour Braised Red Cabbage and short rib jus in small dishes on the side.

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