MLB Checks at Checks Unlimited

Better Than the McRib, Go for the Shorty

Chef Bobby Benjamin stands tall with pot and pan in hand.There are many short ribs that you can purchase around the world, currently I am using the Italian raised beef from Montana Ranch—grass fed is the way to go.  I would suggest finding your boneless short ribs at your local Whole Foods.  With the rich braised beef, I recommend pairing a big fat red wine.  You need to pull out a Cabernet as an accompaniment. Well-marbled beef loves to tame this grape's tannins. I chose to do grape several ways to accompany the short rib; first is pickled grape, then grape in its natural state, a peeled grape, grape film & grape gastrique.  This is served over a mushroom fondue with foraged mushrooms.

If you are interested in making a shorty for your shorty, start by marinating your short ribs. Marinate to your liking from 1 – 5 days (see below). Remove from marinade & dry with a towel, the dryer the meat is, the better the sear will be.  Season with salt & pepper, then sear each side until golden brown.  De-glaze a pot with the marinade & place short ribs inside.  Cover with parchment or wax paper & braise your short ribs at 300¡ for 3 ½ hours.

Marinade on this:                            

• Celery

• Onion

• Carrot

• Red Wine

• Port

• Garlic

• Star Anise

• Thyme

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