- For the RIBS: This recipe is best if you can brine the ribs with the garam masala rub overnight. If you can’t you can still get an excellent flavor.
- Pat ribs dry with a paper towel and rub with the following mixture:
Garam Masala, 1 tablespoon of the vegetable oil. 2 cloves garlic, maldon salt. Let sit as long as you can (overnight).
- Heat the oven to 300°F and arrange the rack in the middle.
Let ribs come to room temperature, about 30 minutes.
Once meat is ready, place a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and add remaining 2 tablespoons vegetable oil. When oil shimmers, add ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
Remove ribs to a large plate or baking sheet and set aside. Add onion, leek, carrots, and celery to the pot and season with salt and freshly ground black pepper. Cook, stirring occasionally, until vegetables are tender and browned, about 8 minutes. Add wine and cook, scraping up any browned bits on the bottom of the pan, until wine is reduced by half, about 5 minutes.
Add broth and ribs and bring mixture to a boil. Cover the pan and transfer it to the oven. Cook until meat falls off the bone, about 2 1/2 hours.
Strain the braising liquid through a fine sieve and place in a pot. Reduce to 1/2 and set aside.
10 minutes before plating: Heat oven to 425, place ribs (no sauce) on pan
and let crisp for a few minutes.
Plating: Place the spaetzle under the ribs and carefully add some braising sauce around the ribs (you don’t want it on the spaetzle)
- For the Sprout cups: Remove all the large outside leaves from the brussel sprouts. Blanch in salted boilding water for 10 seconds and refresh in ice bath–set aside.
- Chop the remaining portions of the brussel sprouts. In a saute pan add 1/2 chopped shallot, 1 garlic clove, 1 tbsp oil. Once the shallot has sweated add the chopped sprouts and saute for 1 min (medium heat). Add the stock, milk and cream and cook until very tender.
- When cooked thourgh, strain the brussel sprouts and reserve the cooking liquid. Add sprouts to a blender and puree–adding as little of the cooking liquid as possible to get the puree to blend. You want it to be a firm mousse texture.
When plating, sit a blanched leaf on each plate and carefully squeeze (if you have a squeeze bottle or pastry bag) or spoon the puree into the leaf. Don’t over fill.
- Jicama salad: Toss all the diced vegetalbes together (fennel, jicama, beet, tomato). In a blender puree the nuts, water, lime juice and lime zest. Toss the diced vegetalbes in the dressing.
- Spaetzle: Combine the flour, salt, egg, milk into a liquidy dough. Pass through a spaetzle machine or use a small spoon to knob off small pieces. Drop into boiling salted water till the pasta rises to the top.
Plating: put the spaetzle under the beef short rib (not directly in the braising sauce).
- In a saute pan add 1 tbsp olive oil, 1/2 shallot and 1 clove garlic–sweat. Add the curry powder and cooked coconut milk–reduce to 2/3rd’s. Add the spaetzle to the pan and saute for 30 seconds. Finish with a drizzle of lemongrass oil and the fresh cilantro, salt and pepper to taste.