Chef Maxwell Foster: Wagyu Braised Short Rib with Sweet Potato and Roasted Broccoli Florets

Wagyu Braised Short Rib with Sweet Potato and Roasted Broccoli Florets

Created by: Chef Maxwell Foster for Big Horn Mountain Farms

Category: Recipe

Prep Time: 30 min

Cook Time:  6 hours  

Serves: 6

Ingredients

• 3-4 lbs Big Horn Mountain Farms short ribs cut across bone so they are about 1 1/2 in to 2 inch cubes. Bone intact.

• 3 tbs olive oil

• 3 tbs butter

• 4 tbs cream

• 6 stalks of celery

• 6 medium carrots peeled

• 1 large Spanish onion

• 2 sprigs of rosemary

• 2 springs of thyme

• 2 sprigs of parsley

• 6-8 cups of good beef stock

• 2 tbs fresh minced garlic

• 2 cups of red wine

• 3 tbs tomato paste

• 4 large sweet potatoes

• 6 large broccoli florets

Beef Short Ribs

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Instructions

1. Grab a large stock pot preferably cast iron with a lid.

2. Preheat oven to 275°

3. Add olive oil to pot

4. Heat pot over medium heat

5. While pot is heating season your short ribs on all sides with your favorite seasoning (I am a salt, pepper, garlic man myself)

6. Once oil is glossy start searing your short rib in batches, so to not over crowd the pot

7. Sear on all sides till brown and a crust has formed

8. Remove and add more till all Seared

9. Keep fond on bottom of pan (that's the flavor)

10. Add garlic, keep stirring and do not burn (1-2 min)

11. Add your celery, carrots and onion and keep stirring (cook till soft and onions are translucent 5-6min

12. Add tomato paste, keep stirring and cook

13. Add wine and reduce by half

14. Add fresh herbs, I like to tie them with butcher string, so they are easy to remove

15. Add your short ribs and beef stock

16. Bring to boil, cover with lid and put in preheated oven

17. Cook for 4-5 hours, make sure the short ribs are completely submerged

18. For the sweet potatoes, peel and cube try to make the cubes all the same size

19. Put in cold water and bring to a boil. Once boiling add 1 tbs food salt

20. Once fork tender remove from water, add butter and cream, and whip, season to taste

21. For broccoli, peel hard skin on stalks, bring a pot of water to boil. Add salt yo taste and blanch for 3-4 min. Put in ice bath to cool quickly

22. Heat oven to 425°, on metal tray season the broccoli anyway you like, salt and pepper does it perfect for me.

23. Cook for 8-10 min, till they are about bright green

24. For plating add sweet potato mash to bottom of bowl, pull out a short rib place on top along with that delicious jus, add your broccoli and enjoy

Chef Maxwell’s Tip

“If you're not tasting, you're not cooking."

Farm Note from BHMF

Our short ribs come from animals raised on open Wyoming pasture — no antibiotics, no hormones, just honest ranching the way it’s meant to be.