From the Hollywood Casino Columbus Robert Irvine Dining Experience – February 29, 2020
FOR THE SHORT RIB
3 pounds boneless short-rib or chuck flap tail meat (10oz raw = 8oz cooked)
1/4 cup grapeseed oil
4 oz kosher salt
4 oz black pepper
1 celery stalk
1/4 onion (white or yellow)
1 cup dry red wine
2 each fresh bay leaf or 5 dried
1 quart veal stock (no or low sodium)
1 1/4 pounds “cider” mashed potatoes
5 onions rings (optional garnish)
1 1/4 pound broccolini trimmed
1 1/4 pound cauliflower florets
1 acorn squash
1 1/4 cup “bbq” demi sauce
FOR THE BRINE
10 each juniper berries – cracked
4 cups water
4 oz brown sugar
2 oz kosher salt
4 arbol chilis
FOR THE “BBQ” DEMI SAUCE
10 oz balsamic vinegar
1 oz brown sugar
2 oz ketchup
1 oz olive oil
1/2 oz minced garlic (very fine)
1 tbsp fresh thyme chopped
1 tsp tabasco (more or less depending on spice preference)
1 tbsp green peppercorns
FOR THE “CIDER” POTATOES
1 1/4 pound peeled yukon gold potatoes
8 oz apple sauce
1/2 tbsp ground cinnamon
1 pinch nutmeg
2 oz unsalted butter
2 oz heavy cream
kosher salt to taste
black pepper to taste (black is preferred with beef preparation)
FOR THE ONION RINGS (OPTIONAL)
1 large yellow onion peeled and cut 1/4 inch thick split all rings
2 tbsp milk
2 cups AP flour
2 cups panko bread crumbs
1 tbsp onion powder (not onion salt)
1 tbsp garlic powder (not garlic salt)
1/2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp black pepper
1 quart frying oil
SHORT RIB AND BBQ SAUCE
1) Prepare the brine by mixing all ingredients bring to a boil and cool
2) Portion the short-rib into 10 oz portions and submerge into the cooled brine from 8-12 hours
3) Remove the ribs from the brine. Dry the ribs with paper towels and brush them with grapeseed oil, salt and pepper. Sear the meat on high heat on both sides in a large pot, about 3 to 4 minutes per side. Transfer to large roasting pans.
4) In the same pot you seared the ribs add oil and the carrots, onions, and celery, tossing to coat with the oil. Reduce the heat to low and cook the vegetables slowly in the pot until they have caramelized, about 30 to 45 minutes.
5)Preheat the oven to 300°F.
6) To the pot add the red wine and simmer until the wine has almost evaporated. Add the stock and bring to a boil. Carefully pour the hot liquid over the ribs in the roasting pan and add the bay leaves. The liquid should almost cover the ribs. Place the roasting pan over a burner over low heat until the liquid comes back to a simmer. Cover the roasting pan with a lid or aluminum foil and carefully transfer it to the oven to braise for 2 to 3 hours. (This will depend on your ribs; start checking them after 1 hour, check the meat by piercing it with a knife. The meat should be completely tender, but not so soft that it falls apart
7) When the ribs are done, remove the ribs gently, strain the braising liquid and reduce the liquid by half to use as a sauce
8) In a saucepan over medium-high heat, bring the balsamic vinegar to a boil. When it boils, reduce the heat to a simmer and let the vinegar reduce by half. Add the brown sugar and stir until dissolved. Set the pan aside.
9) Pour the ketchup into a large bowl.
10) Heat the oil in a saucepan over medium-high heat and add the garlic. Sauté the garlic, stirring until it’s caramelized to a rich golden brown, 1 to 2 minutes. Add the thyme and vinegar to the pan, and sauté just for a minute to bring up the herb’s flavor. Pour the hot garlic-thyme mixture into the ketchup and whisk until well blended. Season the sauce with Tabasco.
11) Add the reduced braising liquid to the bbq mixture and simmer, reduce to a nice sauce consistency
1) In a large pot of water add the yukon potatoes and simmer until tender
2) Strain and place the potatoes in a mixer or ricer and mash the potatoes
3) Add the apple sauce, spices and season and fold in
4) Add the butter, fold in
5) Add the cream, fold in, taste for seasoning.
1. Cut the acorn squash in half and remove the seeds, cut each half into 3 wedges, toss with grape seed oil and salt and pepper.
2. Lay the acorn squash on a baking sheet and roast at 350 degrees until tender.
3. Trim both the broccolini and cauliflower into florets, toss with grapeseed oil and salt and pepper and lay evenly on a baking sheet.
4. Turn the broiler on in the oven and have the oven rack 12 inches from the broiler element.
5. Place the baking sheet on the shelf and roast the vegetables (this will go very quickly). Once the vegetables have some color remove from the oven and hold them hot for serving.
1) Whisk the milk and eggs together
2) Season the AP flour with the spices and salt and pepper
3) Place the raw onion rings in the flour, then the egg, then back in the flour, then the egg and last the bread crumbs and lay out on a sheet pan and freeze.
4) Prior to serving the dinner, heat the oil to 375 degrees, use a large enough pot that its only half full (the oil will expand when food is added).
5) Drop the onions rings into the oil frozen and fry until crispy and golden, remove and place on a rack to drain off oil, and dust with salt and pepper.
1) On a a large dinner plate take 4 ounce of the potatoes and place it in the center of the plate and spread around into a 3 inch diameter.
2) Place roasted broccolini and cauliflower in the center of each plate.
3) Place the short-rib on top of the vegetables.
4) Lean the roasted acorn squash against the short rib.
5) Ladle 2 ounce sauce over the short rib.
6) Garnish with crispy onion rings.