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Brasserie Azur’s Braised Short Ribs Recipe

Posted on: January 14th, 2018 by Taryn Jeffries No Comments

I don’t know a lot about sports, but I do know that Rob Gronkowski is a huge fan of the braised beef short ribs at Brasserie Azur in Miami. Executive Chef Erwin Mallet has generously shared this flavorful main dish that will be the star of your next dinner.

Brasserie Azur's Braised Short Ribs Recipe

Brasserie Azur's Braised Short Ribs Recipe
Brasserie Azur's Braised Short Ribs Recipe
Print Recipe
I don't know a lot about sports, but I do know that Rob Gronkowski is a huge fan of the braised beef short ribs at Brasserie Azur in Miami. Executive Chef Erwin Mallet has generously shared this flavorful main dish that will be the MVP of your next dinner. 
Brasserie Azur's Braised Short Ribs Recipe
Brasserie Azur's Braised Short Ribs Recipe
Print Recipe
I don't know a lot about sports, but I do know that Rob Gronkowski is a huge fan of the braised beef short ribs at Brasserie Azur in Miami. Executive Chef Erwin Mallet has generously shared this flavorful main dish that will be the MVP of your next dinner. 
Ingredients
Beef Short Ribs
  • 1 liter fresh Florida orange juice
  • 2 Florida oranges
  • 1 liter veal stock
  • 1 ounce fresh ginger
  • salt and pepper to taste
  • 10 grams smoked paprika
  • 2 ounces honey
  • 1 onion
  • 1 carrot
  • 1 clove garlic
  • 1 bunch thyme
  • 1 bunch rosemary
  • 1 leek
  • 1 stalk celery
Mashed potatoes
  • 2 pounds Yukon Gold potatoes
  • 1/4 liter milk
  • 4 ounces butter
  • salt and butter to taste
Sauteed Spinach
  • 8 ounces spinach
  • 10 grams garlic
  • olive oil
Servings:
Instructions
  1. The day before start to season your meat with the salt, pepper, ginger (ground), paprika and brush with the honey
  2. Stock your short ribs in a container and cover the meat with orange juice
  3. Marinate for 12 hours minimum
  4. Clean and cut all of your vegetables (carrots, leeks, onion, celery, garlic)
  5. Preheat the oven to 325 degrees
  6. Take your meat out from marinating and dry a little bit on a towel.
  7. In a brassier, pan-sear the meat on a high temperature (1 min on inch side) and the meat should begin to caramelize
  8. Put your meat on a tray and in the same brassier, pan roast all of your vegetables and top with the meat. Re-cover with the marinate and veal stock.
  9. Add thyme and rosemary & boil for 2 minutes, cover with a lid and cook in the oven for 3h30minutes.
  10. Zest your oranges and blanch them 3 times
  11. Mix the zest with brown sugar and 1 cup of water and cook all until the zest is a confit but not caramelized
  12. When your meat is ready, take it out of the juice and portion 8 oz. to 10 oz.
  13. Reduce the cooking juice until a slightly thick sauce is obtained and strain all
  14. Sear your meat until a good color and deglaze with the sauce
For your mashed potatoes
  1. Clean the potato and put in a pan with water and salt and cook for 1 hour on a medium temperature
  2. Warm your milk and start to peal the potato, mash your potato with the grounder and add the milk. Correct the seasoning with the salt and add all the butter (It will be better if your butter is precut on a small cube and very cold)
Sauteed Spinach
  1. Sauté your spinach with garlic salt and pepper
Plating
  1. Start to plate with the mashed potato in the middle, topped with the spinach,
  2. Put your meat on the spinach and be generous with the sauce all around the mash
  3. Use you orange zest confit and decorate your meat with it
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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance wirter, sharing her insight on the best dishes and where to get them each and every month.

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