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Rhubarb-Pinot Noir Wagyu Short Ribs with Smashed Yukon Gold Potatoes
Prep Time: 45 Minutes
Cook Time: 4 1/2 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef boneless short ribs out of the freezer, and place them in the refrigerator 48 hours before starting this recipe.
PREPARING THE WAGYU SHORT RIBS
Heat a large Dutch oven over medium-high heat.
Add in the grapeseed oil, and heat until slightly smoking.
Season the Wagyu beef short ribs with kosher salt and black pepper (make sure they’ve been cut horizontally into 1 1/2-inch-thick pieces).
Working in two batches, sear the Wagyu short ribs for 3-4 minutes on each side. You want a nice, dark brown crust on each side.
Remove the Wagyu short ribs from the Dutch oven, and set them aside. Sear the second batch of ribs, and set them aside.
Add the diced onions and rhubarb to the Dutch oven.
Saute the onions and rhubarb for 3-4 minutes until softened.
Add the Pinot Noir to the Dutch oven. Use a wooden spoon to scrape the bottom of the Dutch oven to pull up any bits.
Once the wine has reduced by half, add in the beef stock, smashed garlic, and whole sprigs of oregano.
Add the seared Wagyu short ribs back to the Dutch oven.
Bring to a boil, and then reduce the heat to low.
Place the lid on the Dutch oven, and braise the Wagyu short ribs for 4 hours while stirring occasionally.
PREPARING THE SMASHED POTATOES
When the Wagyu short ribs have been braising for 3 hours, start working on the potatoes.
Preheat your oven to 425°F.
Cut 4 small slits in each of the Yukon gold potatoes with a knife.
Place the potatoes in a large bowl, and toss them with the grapeseed oil.
Sprinkle the potatoes with kosher salt and black pepper.
Place the potatoes on a parchment paper-lined baking sheet, and bake for 45-50 minutes or until soft when pierced with a fork.
Let the potatoes cool slightly.
Then, place the potatoes in a large bowl, and mash with a potato masher until all of the large chunks are broken up.
Add the heavy cream and minced chives to the bowl. Mix to combine.
Season the potatoes with kosher salt and black pepper.
Once the Wagyu short ribs have braised, remove them from the Dutch oven. Set them aside.
Discard the oregano sprigs, but keep the remaining braising liquid in the Dutch oven.
Raise the heat to medium-high, and reduce the braising liquid until only 3 cups remain.
Let the braising liquid cool slightly. Then, place it in a blender, and blend until smooth.
Season the blended braising liquid with kosher salt and black pepper, and return it to the Dutch oven.
Place the Wagyu short ribs back in the Dutch oven as well.
Plate the Yukon gold smashed potatoes, and garnish them with minced chives (garnish is optional).
Then, place the rhubarb-Pinot Noir Wagyu short ribs on top of the creamy, smashed potatoes.
Serve, and enjoy!
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