Directions

To Make Beef Short Rib:

1. Marinate the beef short ribs over night by placing the beef in a container along with the thyme, bay leaves, and red wine. Then cover and refrigerate overnight.
2. On day two, remove the beef from the red wine marinate (making sure to reserve red wine marinate). Pat dry and season beef all around using 3oz kosher salt and 1oz ground black pepper.
3. Pre-heat oven at 350*F and on the stove top on high heat, pre-heat a braising pan with 2oz extra virgin olive oil, then sear beef on all sides.
4. Once all sides of the beef short ribs are seared, add onions, celery, and carrots and sweat for about 2min, releasing the flavors and aromatics from the onions, celery, and carrots.
5. Add reserved red wine marinate to the beef short ribs, and bring to a simmer, then add 32oz beef stock and bring to a simmer.
6. Once simmered, cover and place short ribs into the pre-heated oven for about two hours or until short ribs are tender and has no resistance when poked with a skewer. Then place aside.

To Make Cilantro Chimichurri:

1. In a blender, blend the cilantro, garlic, shallots, jalapeno, zest of 1ea lemon, and 1oz salt on medium-high speed, while incorporating 4oz extra virgin olive oil (consistency should be like “pesto” consistency). Then place aside.

To Make Horseradish Mayo:

1. In a stainless-steel mixing bowl and whisk, incorporate kewpie mayo, horsradish, and zest of 1ea lemon, then place aside.

To Build:

1. On a pre-heated pan, melt and toast sliced bread until preferred toasty-ness then spread about 1oz horseradish mayo.
2. With the beef short rib, a bit cooled, remove from braising liquid then slice and place about 4oz of short rib onto toasted bread, then top with about 1oz cilantro chimichurri and arugula.
3. Place on a plate and serve with fresh fried kennebec chips (deep-fried at 350*F until golden brown and crispy) tossed in truffled sea salt and enjoy!

Serve and enjoy!

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