Dinner

By Marcus Samuelsson | April 12, 2011

Photo: Lindsay Hunt

Short Ribs with Carrot Ginger Puree, Sunchokes and Artichokes, Oyster Mushrooms, and Pickled Ramps

Still need something for tonight’s dinner? Short Ribs with Carrot Ginger Puree, Sunchokes and Artichokes, Oyster Mushrooms and Pickled Ramps might do the trick. Yesterday we shared the recipe for the appetizer from the DNC dinner. The savory and delicious Lobster Salad with Bacon, Cheddar Biscuits may seem like a meal, but there’s still hearty short ribs to come!

This recipe has a base of Asian flavors, like plum and soy sauces with sweet lemongrass. These delicious flavors combined with the best of spring – carrots, artichokes, and ramps – make for a show-stopping entree. All of this is topped with a fork-tender piece of Short Ribs. Check out today’s video of the recipe, and yesterday’s video as well!

For Short Ribs:
  • 4 short ribs, 6 ounces each
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1/4 cup vegetable oil, divided
  • 1 carrot, cut into 1-inch pieces
  • 2 stalks celery
  • 4 stalks lemongrass
  • 1 knob ginger
  • 1 Spanish onion
  • 3 cloves garlic, peeled
  • 5 sprigs thyme
  • 5 sprigs parsley
  • 4 bay leaves
  • 1 cup plum sauce
  • 1 cup soy sauce
  • 2 quarts veal stock
For Carrot Ginger Puree:
  • 10 carrots, separated
  • 1/2 cup (1 stick) butter, cut into cubes
  • 1 small knob ginger, about 1/2 ounce
  • Salt, to taste
  • Freshly ground pepper, to taste
For the Sunchokes and Artichokes; and Oyster Mushrooms
  • 4 baby artichokes
  • 4 sunchokes, peeled and cut into 4 sections
  • 2 tbsp vegetable oil
  • 1 tbsp honey
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 bunch oyster mushrooms
  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • Salt, to taste
  • Freshly ground pepper, to taste
For the Pickled Ramps:
  • 6-8 ramps
  • 1 cup white distilled vinegar
  • 2 cups sugar
  • 2 cups water

Directions

To Make Carrot-Ginger Puree:

1. Peel and cut 8 of the carrots into 1-inch pieces. In a large saute pan, combine the 8 chopped carrots, the butter, and 1/2 cup water.
2. Cover and cook over low heat until the carrots are very soft, about 1 hour.
3. When the carrots are soft, puree in a blender or food processor.
4. Juice the remaining two carrots and the knob of ginger. Add the juice to taste. (Careful not to have a loose puree.)
5. Season with salt and freshly ground pepper, to taste.

To Make Sunchokes and Artichokes:

1. Peel the outer leaves off the artichoke until you see the light green under part. Peel the outer skin off the stem of the artichokes. Cut the trimmed artichokes in half and scoop out the choke, (the hairy part inside). Cut the artichoke halves in half again.
2. Heat a large saute pan over medium-high heat.
3. Add 2 tablespoons vegetable oil and heat until shimmering. Add the vegetables and cook until golden-brown and fork-tender, between 5 and 10 minutes.
4. Add the honey and season with salt and pepper to taste.

To Make the Oyster Mushrooms:

Separate the mushrooms from the central stalk. Heat a medium saute pan over medium-high heat. Add the vegetable oil and butter and heat until shimmering and melted. Add the mushrooms and cook until golden-brown and tender. Season with salt and freshly ground pepper to taste.

To Make the Pickled Ramps:

1. Clean the ramps, trim, and discard the ends. Place in a heatproof bowl and set aside.
2. Combine the vinegar, sugar, and water in a medium saucepan and bring to a boil. Pour over the ramps and let steep until cool.

To Make Short Ribs:

1. Preheat the oven to 300 degrees F.
2. Season the meat well with salt and pepper on all sides.
3. Heat a large stock pot or dutch oven over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering.
4. Add the ribs and sear on all sides, about 2 minutes a side.
5. When the short ribs are seared on all sides, remove the meat from the pot. Add the remaining olive oil and heat until shimmering. Add the carrot, celery, lemongrass, ginger, and onion.
6. Saute until golden brown and translucent, about 8-10 minutes. Add the garlic and saute one minute more.
7. Add the thyme, parsley, and bay leaves. Toss to combine.
8. Deglaze the pan with a little bit of plum sauce. Scrape the bottom of the pot with a wooden spoon to loosen any caramelized bits.
9. Add the remaining liquids and bring to a boil. Reduce to a simmer and cover. Place the pot in the oven and cook until the meat is tender, about 5 to 6 hours.
10. When the meat is cooked through, remove the short ribs from the liquid. Place in a shallow bowl or pan and add a small amount of liquid. Keep covered and set aside. Strain the liquid and discard any remaining solids.
11. Return the sauce to the pan and reduce until thick enough to coat the back of the spoon.
12. Serve the short ribs on top of the carrot puree, mushrooms, sunchokes and artichokes. Top with the sauce. Garnish with one pickled ramp per plate.

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