Glazed Short Rib with Asparagus & Potato Medallions

 

Glazed Short Rib with Asparagus & Potato Medallions

Ingredients:

1 thick, boneless Beef Short Rib (about 6 oz)

For the Braise/Glaze: 1 cup Beef Broth, 1/4 cup Red Wine , 2 tbsp Soy Sauce, 1 clove Garlic

3-4 spears of fresh Asparagus

2 small new Potatoes , sliced into thick medallions

1 tbsp Herb Oil (blended parsley & olive oil)

1 tsp Dijon Mustard Purée (mustard mixed with a little cream)

Preparation:

In a small pot, combine the short rib with the beef broth, red wine, soy sauce, and garlic. Bring to a simmer, then cover and cook on low for 2.5-3 hours, or until fork-tender.

Carefully remove the short rib. Strain the braising liquid and return it to the pot. Simmer on high until it reduces to a thick, syrupy glaze.

While the glaze reduces, boil the potato medallions until tender. Blanch the asparagus spears for 2-3 minutes in boiling salted water, then transfer to an ice bath to keep their vibrant color.

To serve, spoon a pool of the dark glaze onto a white plate.

Place the tender short rib in the center. Brush more glaze over the top.

Arrange the blanched asparagus and potato medallions next to the short rib.

Artfully add dollops of the Dijon purée and drizzle the green herb oil around the plate.

Nutritional Value (Approximate per serving):

A very rich, decadent, and savory dish. The short rib provides high amounts of protein and fat, made incredibly tender by the slow-cooking process. The potatoes provide carbohydrates, making this a well-rounded, restaurant-quality meal. Expect around 650-800 calories per serving.