Beef short rib
Beef short rib
Hans' Bar & Grill, London
1 beef short rib
100g centre cut beef bone marrow
150g coarse sea salt
1 sprig thyme
2 bay leaves
10 baby onions
5 medium desirée potatoes
60ml whole milk
200ml red wine sauce
3g chopped chives
Bone marrow, girolles, baby onion and red wine
Soak the bone marrow in cold water for 24 hours, changing the water every 5-6 hours.
Rub the sea salt into the beef rib and leave in the fridge for 6 hours, then wash off the salt, wrap the beef, thyme and bay in plenty of foil and roast dry in the oven at 80˚C for 9 hours. Remove from the oven, carefully pull out the bones and trim away the tissue that surrounds them. Spread the flaked meat in a tray between two pieces of baking paper with a second baking tray on top. Weigh down the top tray and press in the fridge for a further 8 hours, then cut into rectangles of around 200g each.
Soak the baby onions in boiling water, cover, and allow to cool. Scrape the stalks of the girolles, wash gently under cold water and dry on a cloth.
Bake the potatoes in the oven at 180˚C for 45 minutes, then cut in half and pass through a drum sieve or ricer while they are still hot. Bring the milk to a simmer with 100g of the butter, mix in the potato, season well, and scoop into a piping bag and keep warm.
Glaze the beef with 2-3 spoons of red wine sauce and cook for 15 minutes at 180˚C then take out to rest. Once the beef is out, thinly slice the bone marrow and place on top of the beef. Cut the onions in half, peel off the skins and place them cut side down in a hot frying pan to caramelise. Once the onions are coloured add the girolles and the rest of the butter and cook for around 2 minutes.
Warm the red wine sauce, add the chives, and plate as shown.