Braised Short Ribs

Specialities:

BRAISED SHORT RIBS WITH YUZU CITRUS BARBECUE AND DRIED HIBISCUS FLOWERS

SERVES 2

Ingredients: 12 TRIMMED SHORT RIBS

1/2 CUP OF FLOUR

1/2 CUP ONIONS

1/4 CUP CELERY

1/4 CUP CHOPPED CARROTS

1 TABLESPOON OF GARLIC

1/4 CUP SEEDED AND DICED TOMATOES

3 OUNCES OF RED WINE

16 OUNCES OF VEAL BROTH

1 BAY LEAF

1/4 BUNCH OF FRESH, CHOPPED PARSLEY

1 OUNCE OF SHALLOTS

1 OF EACH LEMON/LIME/ORANGE ZEST

1 OUNCE OF YUZU JUICE

3 TABLESPOONS OF DIJON MUSTARD

2 TABLESPOONS OF WILDFLOWER HONEY

1/2 TABLESPOON OF DRIED HIBISCUS FLOWERS

1/2 OUNCE OF CHOPPED CILANTRO

1/2 OF THE BRAISING LIQUID

Preparation: Season ribs and dust with flour; pan sear in olive oil; add onions, celery, carrots and garlic and sauté; add tomatoes and wine, reduce liquid; add veal stock, parsley and bay leaf; bring to a boil and braise at 325 degrees for 1-2 hours, turning the ribs often; strain and reduce braising liquid; finish with herbs, citrus zest, Yuzu, mustard, cilantro, hibiscus, honey, and brown sugar; slather ribs and sear on grill or in a hot oven; slather again.