Bite with Belkys: Rib Recipe

Gaucho Room

Loews Hotel

Miami Beach

Chef Ted Peters

4 Kobe (or any kind) short ribs, deboned, rolled and tied

2 carrots, peeled and diced

3 vidallia onions, peeled and diced

1/2 head celery, diced

1 leek, whites only, diced

6 roma tomatoes

1 bunch thyme

1 sprig rosemary

1/4 bunch oregano

4 garlic bulbs

4 cups demi glace

4 cups chicken stock

2 tablespoons tomato paste

1 bottle red wine

4 tablespoons grapeseed, canola or sunflower oil

2 bay leaves

salt and pepper to taste

Season the short ribs with salt and pepper. In a hot pan sear the short ribs with oil until fully caramelized. Remove and reserve.

Add the carrots, onions, garlic, leeks and celery to a pan with oil. Leave in the pan until everything is caramelized. Next add in the tomatoes and the tomato paste. Cook all ingredients with fresh herbs until the vegetables are golden brown. Deglaze with red wine and reduce by 90 percent. Add demi glace and chicken stock bring to a boil. Place the short ribs in the braising liquid and cover with aluminum foil. Place in a 300 degree oven for 1 hour and 45 minutes or until tender. Remove from the braising liquid, cut the butcher twine, slice and serve.