CROSS-CUT SHORT RIBS
Reheating time: 7-12 minutes
Cross-cut short ribs are a thing of beauty. These ones we got tonight were custom cut to our specifications- which is 7-8oz per, and ¾” thick. We decided to go with a thicker cut than is traditional (usually they are ¼ – ½” thick), mainly because we just wanted to give you more beef, but also because something very cool happens in the marinade process. The connective tissue and sinew that runs through the short ribs breaks down when exposed to lots of acids and sugars- specifically in this case, ginger and garlic- these two amazing aromatics, when combined, work wonders on a marinade. The end result is tender and juicy beef, wrapped in chewy tendon and fat- with some nubs of bone to nibble on. That’s the best part- all the stuff around the bone that you gotta work to get at. Tonight, we also have braised potatoes with vadouvan curry + mint, marinated radish + cucumbers, toasted cumin jasmine rice, and a red pepper sauce to bring it all together. Get in there!
For the shortribs:
The absolute best way to heat these up would be to grill them, but since it’s cold outside (any my grill is covered with snow), broiling it is. On a sheet tray lined with tinfoil, line up the long ribs in an even layer. Broil for 2-3 minutes on each side, until they are nice and toasty. Spoon some of the red pepper sauce onto a plate, and stack them up! The sauce is the boss.
For the braised potatoes:
Either bake these in the oven at 400F till they are hot, or fry them in a saute pan to give them some color. Either way works. If you’re sautéing, warm a nonstick pan over medium heat, add a splash of oil, and scoop the potatoes in. Let them fry in an even layer for 2ish minutes, give them a toss, and fry some more. They will get some color, and the spices will bloom nicely. Get them nice and hot!
For the cumin rice:
Same deal as the potatoes- either bake at 400F till warm, should take 5-7 minutes, or just fry it up in a saute pan! If warming in a saute pan, get a nonstick pan hot over high heat, add a tiny bit of oil, and toss the rice in. Break up any clumps with the back of a spoon, and toss to spread it out in the pan. Toasty cumin rice 🙂
For the radishes + cucumbers:
This might be my favorite component of tonight’s dinner. The short ribs are great, sure, but that’s easy. It’s all in the marinade. This is more complex. Lots of flavors and textures here, and it’s cold! I love cold stuff. No prep required here- just shake up the container to toss everything together, and plop the whole thing in a bowl for everyone to share. Cool, crisp, fresh, and just the right amount of heat- the perfect pairing for tonight’s warm flavors.
That’s it! Simple and delicious
We hope you enjoy tonight’s dinner, and thanks again for ordering 🙂
SNAP PEA + ARUGULA SALAD
Thanks for ordering!
I am not ashamed to admit the fact that I completely pirated this salad from one of my favorite chefs and instagram accounts. Bonus points if you know who it is. Part of the fun of being a chef lies in the constant collaborative efforts and riffing that we all do off each other. It’s very similar to music in a way. The same way that a band can cover a well known song and turn it into something unique, we can take a concept and put our own execution on it. It’s still the same notes, but it sounds totally different. This salad is sweet and crisp, but still has some pungency and power to it. The white chocolate and macadamia remind us of buttery cookies- and what goes better with buttery cookies than snap peas?? Well, milk, but that would be a weird salad. Instead of milk, we’ve added bitter greens, fried shallots, and a fresh parsley vinaigrette. The peas, half charred and half lightly blanched, bring the sweetness to the front, while the shallots and dressing balance everything out. I really like this salad. I can’t wait for you to try it 🙂 To prepare, toss everything in a bowl and dress with the parsley vinaigrette. Season with a pinch of salt and a few cracks of black pepper, stir it up, give it a taste, and enjoy!