I mentioned the Black Garlic fascination last week. This was my most recent cook I meant to post earlier in the week, but I’m traveling for work and haven’t had a lot of time. My first attempt at the black garlic ingredient last week had too much sweet, Black garlic is already very sweet. With this attempt I went with a huge dose of salty/umami to enhance the unique sweetness and decided to add chipotle to offer a balance. Normally I like to smoke before braising, but we were in a time crunch and had guests coming over with kids so this was all stove and oven. Ingredients and instructions were modified from online and books;
For the Braised ribs;
Seared on ALL sides, not just two.
Sauté:
Ribs back in:
During braise I did a truffle herb mashed potato and Maitake or Hen of the wood and carrot with Maple Balsamic vinegar glaze.
For Mushrooms:
Ingredients
Then, for stuff like this I plated everything for guests;
Well…that’s about it. All of us are hard on our cooking, but I was really happy with this one. The chipotle pepper was a perfect match for the black garlic and the salt/umami of the potatoes a perfect base. The maple shrooms were sweet, but subtle with carrots adding texture. Great meal, I appreciate your time!
For the Braised ribs;
- 4 (bone-in) short ribs, trimmed
- 1 onions, diced
- 3 carrots, peeled and diced
- 3 ribs of celery, diced
- 10 cloves black garlic, smashed or chop
- 2 chipotle peppers minced with sauce
- 2 tablespoons minced thyme
- 3 1/2 tablespoons tomato paste
- 12 cups red wine
- 2 cups beef stock
- salt and pepper to taste
- Preheat oven to 325°F.
- Pour 1 tablespoons oil into a large Dutch oven and place over medium-high heat.
- Generously season short ribs with salt and pepper (ideally night before) Day of cook sear for 2 to 3 minutes on ALL sides. Remove short ribs from pot and set aside.
- In same pot add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add the 10 cloves black garlic, minced chipotle with sauce, and continue to sauté for an additional 3 minutes. Stir in tomato paste and stir.
- Deglaze pot with red wine, making sure to scrape any fond. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with broth.
- Bring to a boil again, remove from heat, add the thyme, cover and place into the oven for 2 1/2 to 3 hours or until ribs are fork tender.
- Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid, but not all.
- Strain braising liquid, Place strained liquid in sauce pan on med low heat. Then make blonde rue. When rue is done slowly pour and whisk in strained simmering braise liquid until the sauce thickens and becomes smooth and glossy.
Seared on ALL sides, not just two.
Sauté:
Ribs back in:
During braise I did a truffle herb mashed potato and Maitake or Hen of the wood and carrot with Maple Balsamic vinegar glaze.
For Mushrooms:
Ingredients
- 32 oz organic, Maitake
- 2 carrots, sliced
- 3 Tbsp olive oil
- 4 Tbsp maple syrup
- 4 Tbsp balsamic vinegar
- 3 Tbsp coconut aminos (can substitute soy sauce or GF soy sauce, but would reduce to 1 1/2 Tbsp given sodium content)
- 1/2 tsp black pepper
- 2 sprigs fresh thyme
- Toast mushroom’s to get rid of excess moisture. Then put carrots in a large skillet with oil over medium heat and cook for 3-4 minutes until mushrooms begin to slightly soften.
- Put in mushrooms 3-4 minutes. Pour out excess liquid.
- Mix maple syrup, balsamic, coconut aminos and pepper in glass measuring cup and whisk well.
- After mushrooms and carrots are slightly softened, pour maple mixture into skillet and continue to sauté until mushrooms are fully soft and tender, approximately 10 minutes.
- While they are sautéing, remove thyme leaves from 2 sprigs and toss in pan.
- Once mushrooms are finished cooking, remove from heat and cover with foil until ready to serve.
Then, for stuff like this I plated everything for guests;
Well…that’s about it. All of us are hard on our cooking, but I was really happy with this one. The chipotle pepper was a perfect match for the black garlic and the salt/umami of the potatoes a perfect base. The maple shrooms were sweet, but subtle with carrots adding texture. Great meal, I appreciate your time!
