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Beef ribs with fries

Slow-cooked short ribs with Rioja wine and herbs, served with potato sticks and a light smoked sherry foam.A stew with a Spanish soul.

Ingredients

Pepper and salt
150gOnion (coarsely chopped)
1500gshortribs
2Garlic cloves
60gCelery stalk
4Bay leaves
100gCarrot (diced)
1Olive oil
150mlRed Rioja wine
1Rosemary sprig
250mlBeef stock
2Thyme sprigs
10Black peppercorns
1Tomato paste

1Sherry vinegar
145gButter
100gWhipped cream
Salt
Whole milk
75gAmontillado sherry

Potato sticks

Preparation

  1. Cut away the fat between the bones and portion the meat.
  2. Season with pepper and salt and lightly dust with flour.
  3. Briefly sear the meat.
  4. In the same pan, fry onion, carrot, celery, and garlic.
  5. Add the tomato paste and fry for about 1 minute.
  6. Deglaze and reduce to about one third.
  7. Add stock and herbs and let infuse for about 20 minutes.
  8. Strain the sauce and put the ribs with the sauce in a vacuum bag.
  9. Cook sous-vide at 69°C for at least 24 hours.
  10. Remove the meat from the bag and save the cooking liquid: defat and strain.
  11. Reduce the sauce, season to taste, and finish with butter.
  12. Shred the meat.

  1. Cold smoke the butter for about 25 minutes.
  2. Reduce the sherry to half, about 50 grams.
  3. Heat the cream and add the reduced sherry.
  4. Finish with the smoked butter and, if desired, add a splash of milk to taste.
  5. Mix with a hand blender until a light foam forms.

  1. Serve the meat with the warm gravy, foam, and potato sticks!