Recently at Denver’s annual Hot Rocks Griller Challenge, Sous Chef Ray Bocanegra of ELWAY’S Downtown assembled some out-of-this-world braised short rib sliders with orange shallot marmalade that took home two different awards.
Chef was generous to share the recipe for all of us to take a stab at on our own. Here are the details…
Jägermeister Braised Beef Short Rib
Prep Time: 1hour, Cook Time: 5-6 hours
Carrots – 3 – each peeled and trimmed
Celery – Half a bunch – leaves and core removed
Onions – 5 – peeled
Garlic – 4 – each clove crushed
Fennel Bulb – 1 bulb – stem removed
Thyme – 8 sprigs
Tarragon – 5 sprigs
Whole Black Peppercorns – 7
Bay Leaf – 2
Boneless Beef Short Rib – 5 Pounds
Elway’s Seasoning – ¾ cup
Beef Broth – 3 quarts
Canola oil – ½ cup
Jägermeister – 1 cup
Red wine –n ½ cup
Preheat oven to 275 degrees Fahrenheit
- Dice large carrots, onions, celery and fennel and set aside with the thyme, tarragon and crushed garlic
- Generously coat the beef short ribs in ELWAY’S Seasoning and set aside. Put a large braising pan on
- Medium high heat for 3-4 min or until hot. Add oil. Let heat up and sear both sides of the short ribs (needs to be a dark golden brown, and if edges get darker do not worry). Once both sides are seared, lower heat to medium, remove short ribs (should see a fond on the bottom of the pan) and set aside
- Add large diced carrots, celery, onion, fennel, garlic, peppercorns and herbs. Sauté for 1-2 minutes and vigorously scrap fond from bottom of pan. Add the Jägermeister and red wine (use extreme caution as alcohol vapor may ignite) and reduce liquid down to ¼ cup.
- Now place short ribs back in pan and beef broth to almost cover meat. Now turn heat off the stove and cover pan with oven safe lid (parchment paper and foil work just fine) and place in oven at 275 degrees Fahrenheit for 5 hours. Check meat as it needs to be fork tender, and if not, let go another hour. Can cut and eat immediately or strain liquid reduce by half and store short ribs in for a later time.
**Be sure to check liquid level around the 3-hour mark to ensure liquid has not all evaporated meat needs to stay ¾ submerged in liquid add water or broth if necessary.
Caramelized Shallot Orange Marmalade
Prep Time: 15 minutes , Cook Time: 30 minutes, Cool Time: 1 hour
Shallots – 1 cup cleaned and thinly julienned
White wine – 1 cup
Sugar – 1/4 cup
Salt to taste
Chives – ¼ cup finely chopped
Thyme – 4 sprigs tied together with butcher twine
Orange marmalade – 1 jar
Canola oil – 2 tablespoons
- In a medium sized sauce pan add oil, shallots and sugar, turn on medium heat and stir frequently. Shallots will turn limp and start to caramelize in roughly 6-8 minutes.
- Once caramelization is achieved add white wine and the tied thyme and reduce to 2 tablespoons of liquid.
- Then add a one jar of your favorite orange marmalade and gently simmer on low heat for 10-15 minutes, stirring frequently (be careful not to bubble too much as sugar will burn). Marmalade should be thick and a jam-like consistency.
- Remove from heat and place in container to cool. Once cool, fold in chives and reserve for use.