RECIPES   (back)

GUINNESS BRAISED SHORT RIBS
caramelized candy striped baby beets with their greens, potato purée, braising jus

Ingrediants
For the ribs:
6 # whole beef ribs, deboned and trimmed of fat
Celery, Onion, Carrots (rough chopped)
1 cans guiness
1 cup port wine
2 cups red wine
1 gallon veal stock
1 cinnamon stick
2 cloves
2 TBS. six spice (follows)

PREPARATION:
Rub ribs with six spice and black pepper, Brown ribs in roasting pan.
Add all remaining ingredients, being sure to scrape up all browned bits, cover and braise
in 350F oven for 3 hours. Remove ribs from the pan and strain and reduce jus. Place ribs
in hotel pan and compress. Place in fridge. Remove when cold and portion to 4 oz. cubes
(The scrap can be reserved for barbecued sandwiches or something).

For the potato purée:
Ingrediants
4# yukon gold potatoes (large)
1# sweet butter
whole milk€ (as needed)

PREPARATION:
Peel and cut up the potatoes into even sized pieces. Cut up the butter into small pieces,
keep cold. Add the potatoes to a large pot of salted water and bring to a boil. Cook
until just tender ˇ© about 20 minutes. Drain, rice and dry out on the side of the stove,
keeping them warm. Whip with a little milk and add the butter a little at a time
(like an emulsion) until smooth. Season as you go with salt and pepper to taste. Keep warm.

For the beets:
Ingrediants
8 chiogga baby beets (candy striped)
minced shallots

PREPARATION:
Remove greens, trim stems off and discard. Wash until sand free. Dry. Cover beets with
lightly salted water and boil until tender- about 20 minutes. Drain and cool. Rinse under
cold water removing the outer skin. Slice or quarter. Sauté with shallots.
Salt and pepper to taste.

Service:
Re-warm ribs in jus. Place a swirl of potato on each plate.
Place ribs on top. Garnish plate with beets and jus.