Hot Rocks Griller Challenge 2018 ELWAY’S Downtown Chef Ray Bocanegra Ritz-Carlton Denver Colorado


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.

Hot Rocks Griller Challenge 2018 ELWAY'S Downtown Chef Ray Bocanegra Ritz-Carlton Denver Colorado


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

Hot Rocks Griller Challenge 2018 ELWAY'S Downtown Chef Ray Bocanegra Ritz-Carlton Denver Colorado


  1. Dice large carrots, onions, celery and fennel and set aside with the thyme, tarragon and crushed garlic
  2. Generously coat the beef short ribs in ELWAY’S Seasoning and set aside. Put a large braising pan on
  3. 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
  4. 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.
  5. 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



  1. 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.
  2. Once caramelization is achieved add white wine and the tied thyme and reduce to 2 tablespoons of liquid.
  3. 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.
  4. Remove from heat and place in container to cool. Once cool, fold in chives and reserve for use.

Hot Rocks Griller Challenge 2018 ELWAY'S Downtown Chef Ray Bocanegra Ritz-Carlton Denver Colorado