30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Moxie-Braised Short Ribs
Moxie-Braised Short Ribs
Moxie-Braised Short Ribs
⏱6h
👥4
🔥900 cal
Expert
🍽️French
An exquisite dish featuring A5 Wagyu short ribs braised in Moxie, served with a silky parsnip purée and bright pickled shallots. A truly luxurious dining experience.
An exquisite dish featuring A5 Wagyu short ribs braised in Moxie, served with a silky parsnip purée and bright pickled shallots. A truly luxurious dining experience.
Prepare Pickled Shallots: Combine Red Wine Vinegar, Sugar, and Salt in a small saucepan. Bring to a simmer and cook until Sugar is dissolved. Pour over Shallots and let pickle for at least 30 minutes.
Prepare Parsnip Purée: Boil Parsnips until tender, about 15-20 minutes. Drain and transfer to a food processor. Add Heavy Cream, Butter, and Nutmeg. Process until smooth and creamy. Keep warm.
Season Wagyu Short Ribs with Fleur de Sel and White Pepper.
Heat Grapeseed Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, about 2-3 minutes per side. Remove Short Ribs and set aside.
Deglaze the pot with Cognac, scraping up any browned bits from the bottom. Reduce Cognac by half.
Add Moxie Soda, Red Wine, and Veal Stock. Add Star Anise. Bring to a simmer.
Return Short Ribs to the Dutch oven. The liquid should mostly cover the ribs.
Cover and braise in a preheated oven at 300°F (150°C) for 2.5-3 hours, or until Short Ribs are incredibly tender.
Remove Star Anise. Stir in chopped Dark Chocolate and Butter until melted and smooth.
Serve Short Ribs with Parsnip Purée and Pickled Shallots.
Ingredients
4
2 lbs900 gA5 Wagyu Short Ribs-cut into individual ribs
2 tbsp30 mLGrapeseed Oil
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper-freshly ground
8 oz237 mLMoxie Soda
1/2 cup120 mLDry Red Wine (e.g., Pinot Noir)
1/2 cup120 mLVeal Stock
1 tbsp15 mLCognac
1 tbsp15 mLUnsalted Butter
1 oz28 gValrhona Guanaja 70% Dark Chocolate-finely chopped
11Star Anise
1 lb450 gParsnips-peeled and chopped
1/4 cup60 mLHeavy Cream
2 tbsp30 mLUnsalted Butter
PinchPinchNutmeg-freshly grated
2100 gShallots-thinly sliced
1/4 cup60 mLRed Wine Vinegar
1 tbsp15 mLSugar
1/4 tsp1.25 mLSalt
Equipment
Dutch Oven
Food Processor
Small Saucepan
Cutting Board
Knife
Instructions
Prepare Pickled Shallots: Combine Red Wine Vinegar, Sugar, and Salt in a small saucepan. Bring to a simmer and cook until Sugar is dissolved. Pour over Shallots and let pickle for at least 30 minutes.
Prepare Parsnip Purée: Boil Parsnips until tender, about 15-20 minutes. Drain and transfer to a food processor. Add Heavy Cream, Butter, and Nutmeg. Process until smooth and creamy. Keep warm.
Season Wagyu Short Ribs with Fleur de Sel and White Pepper.
Heat Grapeseed Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, about 2-3 minutes per side. Remove Short Ribs and set aside.
Deglaze the pot with Cognac, scraping up any browned bits from the bottom. Reduce Cognac by half.
Add Moxie Soda, Red Wine, and Veal Stock. Add Star Anise. Bring to a simmer.
Return Short Ribs to the Dutch oven. The liquid should mostly cover the ribs.
Cover and braise in a preheated oven at 300°F (150°C) for 2.5-3 hours, or until Short Ribs are incredibly tender.
Remove Star Anise. Stir in chopped Dark Chocolate and Butter until melted and smooth.
Serve Short Ribs with Parsnip Purée and Pickled Shallots.
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