Braised Beef Short Ribs "Churrasco"

Cooking Instructions

To prepare braised short ribs: Season and sear short ribs on all sides and set aside. In a large braising pan, sauté garlic; add bacon after 1 minute. After 2 minutes, stir in onion, carrot, pineapple and celery. Sauté for 4 minutes. Add red wine, orange juice and soy sauce. Bring to boil, then add veal stock and bring to boil again. Simmer for 20 minutes. Add short ribs, cover and cook for 3 hours at 300 degrees. To prepare cabbage: Sweat the onion and bacon until rendered. Add the red cabbage, season, and sauté until wilted (about 3-4 minutes). Fold in apple and potato. Add wine, juice, vinegar, and sugar. Bring to a boil and bake covered at 300 degrees until tender (about 30 minutes). To prepare the carrot purée: In a stockpot, combine onions, cumin and oil. Sweat onions until translucent. Add carrots and barely cover with water. Add vanilla bean to the carrots and season. Bring to boil and then simmer until tender (about 45 minutes). Strain 1/2 liquid, then purée in butter with hand blender until smooth. Add salt to taste. To prepare glaze: Reduce apple cider and braising liquor to glazed consistency.

To plate: Assemble cabbage and carrot purée in center of plate. Place short ribs on top and glaze with cider sauce.