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BEER BRAISED BUFFALO SHORT RIBS

BEER BRAISED BUFFALO SHORT RIBS

BEER BRAISED BUFFALO SHORT RIBS

STORY BY
PHOTOGRAPHY BY

BEER BRAISED BUFFALO SHORT RIBS

STORY BY
PHOTOGRAPHY BY
‘‘

Recipe By Chef Sean Finley

Chef Sean Finley says: “I’m fortunate to have several very talented sous chefs who work with me in our kitchens. As all executive chefs are, I’m constantly training my staff so that I may pursue new projects and design more menus and experiences for our guests to enjoy. Without good people around you nothing extra gets accomplished, you find yourself in just “survival mode” and that isn’t what we strive for.

“This dessert was created by my sous Chef, Blake Steinford, it has been our ‘go-to’ finish for our large bone-in ribeyes and prime rib at the High Adventure Lodges.”

INGREDIENTS

  • 1, 3-bone portion of buffalo short rib per person

FOR THE RIB BATCH

  • 2 bottles of Kentucky Bourbon Barrel Ale Beer
  • 48 ounces beef stock
  • Fresh minced garlic 4 to 6 cloves
  • Kosher salt
  • Ground black pepper
  • 4 to 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary

PROCESS:

  1. In a deep roasting pan, add the beer, beef broth, minced garlic, salt, pepper, fresh thyme, and rosemary. The liquid level should be about two inches deep.
  2. Sear the ribs on all sides in a hot skillet with a little olive oil, salt, and pepper. Arrange the ribs in the roasting pan; add additional beef stock if necessary to bring the level of the liquid just to the top of the ribs.
  3. Cover the roasting pan tightly with two layers of aluminum foil and place in a 300F oven for six hours to braise.
  4. Remove the pan from the oven and allow the ribs to rest warm. Use 2 cups of the braising liquid to make a gravy for the ribs by bringing the liquid up to a low boil in a small pot, re-season with salt and pepper to taste, and thicken with a corn-starch slurry.
f3J3A9108

FOR THE MASHED POTATOES

  • 1 or 1 1/2 peeled, chopped russet potatoes, per person
  • Whole milk
  • Unsalted butter
  • White pepper
  • Kosher salt

PROCESS:

  1.  Boil the potatoes in water until they are tender enough to mash (usually 15 minutes will do in boiling water). Chef’s Note: If a knife’s blade will pierce the potato with ease, and when you pick it up the potato will slide off of the blade without effort, they are ready to mash.
  2. Place the hot potatoes into a deep dish or bowl, add butter, milk, salt, and white pepper.
  3. Mash the potatoes with a potato masher until they are creamy with small lumps. Let the “kitchen force” be with you, like your grandmother did, to determine how much milk and butter to add. You will know as you mash.
  4. Season to your taste with salt and peeper. Keep warm for service with the ribs.

FOR THE HONEY ROASTED CARROTS

  • 4-6 ounces baby carrots, cut in half, per person
  • Kosher salt
  • Ground black pepper
  • Olive oil
  • Honey

PROCESS:

Toss the carrots with olive oil, salt, and pepper. Place them on a roasting pan lined with parchment paper. Roast for 15 to 20 minutes at 400F until the carrots are still crisp but browned. Remove from the oven and drizzle with honey. Keep warm, and serve with the ribs and mashed potatoes.


Additional Sean Finley recipes are published in the February-March 2016 issue.

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BEER BRAISED BUFFALO SHORT RIBS

Recipe By Chef Sean Finley

Chef Sean Finley says: “I’m fortunate to have several very talented sous chefs who work with me in our kitchens. As all executive chefs are, I’m constantly training my staff so that I may pursue new projects and design more menus and experiences for our guests to enjoy. Without good people around you nothing extra gets accomplished, you find yourself in just “survival mode” and that isn’t what we strive for.

“This dessert was created by my sous Chef, Blake Steinford, it has been our ‘go-to’ finish for our large bone-in ribeyes and prime rib at the High Adventure Lodges.”

INGREDIENTS

  • 1, 3-bone portion of buffalo short rib per person

FOR THE RIB BATCH

  • 2 bottles of Kentucky Bourbon Barrel Ale Beer
  • 48 ounces beef stock
  • Fresh minced garlic 4 to 6 cloves
  • Kosher salt
  • Ground black pepper
  • 4 to 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary

PROCESS:

  1. In a deep roasting pan, add the beer, beef broth, minced garlic, salt, pepper, fresh thyme, and rosemary. The liquid level should be about two inches deep.
  2. Sear the ribs on all sides in a hot skillet with a little olive oil, salt, and pepper. Arrange the ribs in the roasting pan; add additional beef stock if necessary to bring the level of the liquid just to the top of the ribs.
  3. Cover the roasting pan tightly with two layers of aluminum foil and place in a 300F oven for six hours to braise.
  4. Remove the pan from the oven and allow the ribs to rest warm. Use 2 cups of the braising liquid to make a gravy for the ribs by bringing the liquid up to a low boil in a small pot, re-season with salt and pepper to taste, and thicken with a corn-starch slurry.
f3J3A9108

FOR THE MASHED POTATOES

  • 1 or 1 1/2 peeled, chopped russet potatoes, per person
  • Whole milk
  • Unsalted butter
  • White pepper
  • Kosher salt

PROCESS:

  1.  Boil the potatoes in water until they are tender enough to mash (usually 15 minutes will do in boiling water). Chef’s Note: If a knife’s blade will pierce the potato with ease, and when you pick it up the potato will slide off of the blade without effort, they are ready to mash.
  2. Place the hot potatoes into a deep dish or bowl, add butter, milk, salt, and white pepper.
  3. Mash the potatoes with a potato masher until they are creamy with small lumps. Let the “kitchen force” be with you, like your grandmother did, to determine how much milk and butter to add. You will know as you mash.
  4. Season to your taste with salt and peeper. Keep warm for service with the ribs.

FOR THE HONEY ROASTED CARROTS

  • 4-6 ounces baby carrots, cut in half, per person
  • Kosher salt
  • Ground black pepper
  • Olive oil
  • Honey

PROCESS:

Toss the carrots with olive oil, salt, and pepper. Place them on a roasting pan lined with parchment paper. Roast for 15 to 20 minutes at 400F until the carrots are still crisp but browned. Remove from the oven and drizzle with honey. Keep warm, and serve with the ribs and mashed potatoes.


Additional Sean Finley recipes are published in the February-March 2016 issue.

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MORE RECIPES IN THE FEBRUARY-MARCH 2016 ISSUE

NOW AVAILABLE

SAVE 20% ON YEARLY SUBSCRIPTIONS

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MORE FROM THIS ISSUE

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