Short ribs recipe by Marcus Samuelsson, Red Rooster

Marcus Samuelsson

Marcus Samuelsson

24th October 2018

Short ribs recipe by Marcus Samuelsson, Red Rooster

Short ribs recipe by Marcus Samuelsson, Red Rooster

Short ribs marry with many flavour combinations,
and they taste much more expensive than they are. I
chose plum sauce as an accent to this super-delicious
braise; it adds an elusive flavour. We served this as
part of a special menu when President Obama came
to the Red Rooster, and it’s a hit every time we put it
back on.
→ You’ll have extra braising liquid. Freeze it in ice cube trays,
and you’ll have flavour bombs to use in pan sauces or pasta.

Ingredients

  • 4 (230g/8oz) boneless short
  • ribs
  • Coarse sea salt and freshly
  • ground black pepper
  • 2 tbsp grapeseed oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 lemongrass stalk, trimmed,
  • smashed and finely chopped
  • (see page 28)
  • 3 garlic cloves, chopped
  • 1 (2.5cm/1in) piece ginger,
  • peeled and finely chopped
  • 120ml/4fl oz dry red wine
  • 750ml/26fl oz beef or chicken
  • stock
  • 120ml/4fl oz plum sauce
  • 60ml/2fl oz soy sauce
  • 2 sprigs thyme
  • 2 sprigs flat-leaf parsley
  • 2 bay leaves
  • Horseradish, preferably freshly
  • grated, for serving

Method

1 Preheat the oven to
160°C/325°F/Gas Mark 3.
2 Pat the meat dry with
paper towels and season
all over with salt and
pepper.
3 Heat the grapeseed oil
in a large casserole over a
medium-high heat. When
it shimmers, add the short
ribs and brown on all
sides, about 2 minutes per
side. Put them aside on a
plate.
4 Add the onion, carrot,
celery, lemongrass, garlic
and ginger to the pot.
Season with salt and
cook, stirring often, until
the onion softens, about
5 minutes. Pour in the
wine and cook, stirring to
dissolve any of the brown
bits that may still be on
the bottom of the pot. Add
the stock, plum sauce, soy
sauce, thyme, parsley and
bay leaves, and bring to a
simmer. Return the short
ribs to the pot, along with
any of the juices, cover,
and slide the pot into the
oven. Braise until the
meat is fork-tender, about
11/2 hours.
5 Transfer the meat to a
plate. Strain the braising
liquid into a fat separator.
Discard the bay leaves
and put the vegetables
into a food processor.
Process until smooth. Add
360ml/12½fl oz of the
defatted braising liquid to
the processor and pulse
to combine. Return the
sauce to the casserole and
check for salt and pepper.
Bury the short ribs in the
sauce, cover and leave on
the back of the stove until
you’re ready to serve.
6 Reheat the short ribs in
the sauce.
7 Divide the short ribs
between four shallow
bowls. Top each with a
spoonful of sauce. Put the
rest of the sauce in a bowl
for passing round at the
table, along with a bowl of
horseradish if you’d like.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.