YIELD: 6 servings
4 beef short ribs (approximately 20 oz. each)
2 tsps. salt
1 tsp. coarsely ground pepper
3 Tbsps. vegetable oil
5 cloves garlic, peeled and halved
4 shallots, sliced ¼” thick
3 medium carrots, roughly chopped
1 medium onion, roughly chopped
2 large ripe mangos, cubed
3 Tbsps. tomato paste
4 cups ruby port
4 cups red wine
6 cups chicken or beef stock
6 sprigs fresh thyme
1 bay leaf
For the Mango Salsa:
2 large ripe mangos, ¼” dice
1 tsp. olive oil
lime juice, to taste
fresh herbs, to taste, such as cilantro or basil and chives
½ of small red onion, minced
small cucumber, peeled, seeded and ¼” dice
salt and pepper to taste
optional—dash of green jalapeno hot sauce
1. Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over high heat until it smokes. In batches, brown short ribs well on all sides, about 3 minutes per side. Remove ribs and pour off all but 3 Tbsps. oil between batches.
2. Over medium heat, sauté garlic, shallots, carrots and onion for about 5 minutes or until vegetables begin to brown. Add mangos and tomato paste and continue to sauté for 3 minutes. Add port, wine, stock, thyme and bay leaf. Simmer until mixture has reduced by 1/3. Add stock, then place ribs in pan, making sure they’re covered by at least 1 inch. Place in oven and cook for about 3 hours or until ribs are fork-tender.
3. Remove from pan and skim any fat from the surface. Strain sauce through a sieve into a medium saucepan and discard vegetables. Return to stove and simmer for about 1 hour or until liquid has reduced by ½, skimming off impurities. Return ribs to sauce and simmer for approximately 10 minutes.
4. For the Mango Salsa: Mix all ingredients and allow flavor to marry for a couple of hours before service.
5. To plate, layer salsa, short rib, salsa; garnish with an onion ring.
YIELD: 6 servings