This recipe is courtesy of Legends Executive Chef Josh Maron:
"This dish — our braised beef short rib with browned butter mashed potatoes — was inspired by childhood memories of my great-grandmother Helen's beef and noodles. She cooked the short rib the same way, but then served it with her famous hand-rolled noodles. Because I thought it would be difficult to consistently replicate the noodles in a restaurant setting, I came up with this recipe. Oftentimes when I pull them from the oven, the smell transports me back in time, to memories of my grandma babysitting me and making her famous beef and noodles."
- Chef Josh
Braised Beef Short Ribs
Ingredients:
- 2 lbs beef short ribs (boneless or bone-in)
- 2 yellow onions (roughly chopped)
- 8 oz carrots (peeled and chopped)
- 6 oz celery (chopped)
- 5 cloves of garlic
- 3 bay leaves
- 1/4 cup flour
- 2 Tbsp oil
- 2 qts beef stock
- salt and pepper to taste
Instructions
- Preheat oven to 325 F.
- Heat a Dutch oven (or any appropriately sized pan with a lid) on stove top with high heat.
- Add oil to pan
- Pat beef dry with paper towels, then liberally salt and pepper.
- Dredge beef in flour lightly, shaking off any excess.
- Sear ribs on each side, getting good caramelization.
- Remove from heat and set aside.
- Turn heat down to medium.
- Add onions, carrot, celery and garlic.
- Saute for two minutes, stirring and trying to scrape brown bits (fond) off the bottom of the pan, but leave in the pan.
- Return ribs to pan along with broth.
- Bring to a simmer, add the lid then transfer to the oven.
- Bake at 325 F for three hours or until fork-tender.
- Remove ribs from liquid, keep warm.
- Strain sauce and skim off any excess fat.
Browned Butter Mashed Potatoes
Ingredients:
- 2 lbs yukon gold potato (peeled and quartered)
- 1/2 pound butter
- 1/2 cup sour cream
- 1/4 cup heavy cream (milk is fine)
- salt and pepper to taste
Procedure:
- In a skillet, heat butter over medium-high heat, until butter foams and becomes brown.
- Remove from heat, and strain into a bowl (reserve for later).
- Boil potatoes until fork-tender.
- Drain potatoes very well, patting dry with paper towel if possible.
- Add remaining ingredients and mix thoroughly in a bowl with a hand mixer.
- Season to taste (start with 2 tsp of salt and 3/4 tsp pepper and go from there).
We serve this dish with fresh green beans, but you could serve it with any side: a nice salad, some bread and butter, another vegetable or even corn (Chef Josh’s personal favorite!).