Ritual’s Smoked Short Rib with Demi Glaze
Ritual, in Houston, serves a decadent smoked short rib that they have become famous for! If you’re looking to impress your friends with a delicious homecooked meal, look no further. Short ribs can take a long time to cook, but they are definitely worth the effort! Make sure and use the extra liquid from cooking the meat and turn it into a perfectly paired sauce.
- Four 9 ounce chuck flap shot short ribs
- 1 large stalk lemongrass
- 1 bay leaf
- 3 garlic cloves
- 1 sprig thyme
- 3 Tablespoons salt
- 3 Tablespoons Black Pepper
- 3 Tablespoons beef gravy mix
- 1/2 cup red wine
- 8 ounces short rib juice
- 3 Tablespoons red wine
- 1 cup tomato paste
- 1/2 cup cornstarch
- 1 large yellow onion
- 1/2 cup red wine
- 1/2 cup brown sugar
- Heat a skillet over moderately high heat and salt your short rib. Sear the short ribs for 2 minutes on each side, until you can see the sear on both sides. Set aside and let the short rib rest.
- Preheat your oven to 350 degrees. In the skillet, stir together 8 ounces of water, the gravy mix, bay leaf, garlic cloves, lemongrass, thyme, black pepper, and red wine.
- Wrap the skillet with plastic wrap then foil, or use a tight-fitting lid, and place in oven and let cook for 3 ½ hours.
- Once finished in the oven, take the short ribs out, strain the aromatics from the jus, and transfer 8 ounces of jus to a sauté pan. Add the cup of tomato paste, red wine and stir until together. Reduce the mixture for 15 minutes on low heat. In a separate bowl, stir the cornstarch and 3 Tablespoons of water, then add to the reduced jus. Mix well to create the demi-glace.
- In a medium sauté pan, cook the sliced onions until translucent, then add 1/2 cup of red wine, 1/2 cup of brown sugar, and add salt and pepper to season. Continue sautéing the onions until the onions have absorbed the mixture.
- Plate your short rib with mashed potatoes or any vegetables of your choosing. Place the onion mixture on the short ribs and finish by spooning the demi-glace over the top!
Note: This recipe was provided by the Ritual.
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