Ingredients
- 2 lbs Short ribs bone-in
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon Beef tallow
- 1 Onion diced
- 2 Carrots diced
- 1 stalk Celery diced
- Small bunch Thyme
- 2 Bay leaves
- Handful Parsley stems and leaves
- 1 Guajillo chili
- 2 cups Beef stock
- 1 tablespoon Veal demi-glace
- 2 tablespoon Roland Foods Salsa Macha
- Pickled onions for garnish
- 1 tablespoon Sesame seeds
Method
Dry Age the Ribs
- Season short ribs generously with kosher salt. Place on baking sheet with rack and refrigerate uncovered for 2–3 days.
Prep & Sear
- One hour before cooking, bring ribs to room temperature. Preheat oven to 325°F.
- Heat beef tallow in Dutch oven over medium heat. Sear ribs on all sides until deep golden. Remove and season with black pepper.
Sauté & Braise
- In same Dutch oven, sauté diced onions until translucent. Add carrots and cook until caramelized. Stir in celery and cook until softened.
- Return short ribs to pot. Add beef stock to cover most of the ribs. Stir in thyme, bay leaves, parsley, guajillo chili, and veal demi-glace.
- Cover and transfer to oven. Braise 2–3 hours until meat is fork-tender.
Reduce the Sauce
- Remove short ribs and set aside. Strain braising liquid and return to pot. Stir in salsa macha and simmer until thickened.