Chef Andrew Sasloe shares his delectable short rib recipe with Meals-on-Wheels Greater San Diego to give June 30 Bootleggers’ Ball attendees a taste of the style of cooking he will present at this year’s gala.
Stephanie DiStefano
Chef Andrew Sasloe of The Cosmopolitan Restaurant and Hotel brings us his to-die-for Espresso-Braised Kobe Short Ribs. Although these ribs are suggested to be paired with heavier sides for the perfect winter meal, you could definitely lighten them up a bit with a nice summer salad, or seasonal grilled vegetables with summer quickly approaching. With June Gloom kicking in soon, though, you may be able to try the full recipe sooner than expected!
Espresso-Braised Kobe Short Ribs – Serves 4
3 lb. Kobe short ribs (available at Seisel’s and Iowa Meats)
Rub ribs with half tsp. salt, half tsp. pepper, and one tsp. fine-ground espresso
Preheat pan, add two tablespoons olive oil and meat
Brown for three minutes on each side
Add one cup cabernet sauvignon wine, and reduce by half
Add four whole garlic cloves, three sprigs of thyme, two bay leaves, ¼ cup of ¼″ diced carrots, onions, celery
Cover with veal stock (available at Seisel’s and Iowa Meats)
Bring liquid to boil; remove from stove, put in 300° oven
Check every hour until fork tender
Serve with your favorite mash potatoes and season vegetables.
Note:at The Cosmo, Chef makes a potato puree: half Yukon and half Russet potatoes, manufacturer’s cream and butter, salt and pepper. Put potatoes in ricer after cooked for fluffy consistency. Garnish with baby carrots and asparagus tips. This hardy recipe is great on a wintery day, and is wonderful served family-style.
Recipe by Executive Chef Andrew Sasloe
