Tellicherry Short Ribs

Imagine a little girl at the age of 5 walking into a department store and seeing a display of cabbage patch dolls. She’s filled with excitement. She looks up at her father and points, and her father responds with a tender smile. They both start walking towards the display, her smile gets bigger and wider. When they finally reach the display she stops but notices her father continues to walk and he stops at the display right behind it. She looks up at him in wonderment and thinks did he just stop at the big yellow Tonka Trucks?

I will never forget the words he said to me that day. “Just because you are a girl, doesn’t mean you have to like dolls, you can like anything a boy likes and you can do anything a boy does”. 

My father, Chef Harvey introduced this delicious recipe a few months back. We recreated it this week and wanted to share it with you all. Enjoy!

Hera’s Pinch

Dipped Tacos anyone? Shred the Short Ribs and slide them into corn tortillas. Saute the stuffed corn tortillas and dip them into the sauce. They are delicious!

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Tellicherry Short Ribs

Prep time: 15 MinCook time: 3 H & 30 MInactive time: 30 MinTotal time: 4 H & 15 M

Ingredients

Short Ribs

• 5 lbs of Boneless Beef Short Ribs
• 4 tablespoons of Ginger Paste
• 4 tablespoons of Garlic Paste
• 1 teaspoon of Cayenne Pepper
• 1 tablespoon Kosher salt
• 1 cup Red Wine
• 2/3 cups Red Wine Vinegar
• 3 stalks of Green Onions

Tellicherry Sauce

• 1/2 cup Tomato Puree
• 2 tablespoons Tellicherry Pepper (grounded)
• 1 1/2 teaspoon Kosher Salt
• 1 teaspoon Nutmeg
• 2 oz Unsalted Butter
• 1/4 cup Heavy Cream
• 1/4 cup Bourbon
• Water as needed

Instructions

1. Preheat oven to 300℉.
2. In a bowl mix ginger paste, garlic paste, cayenne pepper, and salt. Put Ribs into a dutch oven or roasting pan. Rub the mixture onto the short ribs. Marinate for 30 minutes.
3. After being marinated pour the red wine and red wine vinegar over ribs, then continue to pour in water until 3/4 of the ribs are soaked in the wine/water mixture. Cover the Dutch Oven with a lid or roasting pan with aluminum foil. Cook at 300℉ for 2 1/2 - 3 hours.
4. Pull the Dutch Oven or roasting pan out of the oven. Take out the ribs and set them on a plate. Strain the remaining broth in the Dutch Oven or roasting pan. Remove the fat that collects on the top.
5. Transfer the broth to a saucepan, and bring to a boil. Reduce to low heat, add tomato puree and reduce the broth. Add pepper, salt, and nutmeg and simmer for 5 minutes. Add the butter and stir consistently until butter is incorporated.
6. Remove from heat, add heavy cream and 3 tablespoons of rum, and stir.
7. Return the ribs to the Dutch Oven or roasting pan and trickle with Bourbon, then put them into the oven at 300℉ for 5 minutes.
8. While short ribs are in the oven, chop the green onions.
9. Remove the short ribs from the oven and arrange them on a serving plate and pour the sauce over them. Grind some Tellicherry pepper on top and garnish with green onions.