As above so below

Recipe by Hannah Flora, Executive Sous Chef at Addison Reserve Country Club, Delray Beach, Florida, USA

Yield: 4 portions

Ingredients

Blueberry Demi-glace
• 1 cup Wild Blueberries
• 1 quart Veal Stock
• 1 quart Red Wine

Short Ribs
• 2# boneless Wagyu Beef Short Rib
• 2 Tablespoons Olive Oil
• 1 large Onion (roughly diced)
• 2 large Carrots(roughly diced)
• 3 stalks Celery (roughly diced)
• 4 cups Red Wine

Apricot Jam
• 1 Tablespoon Whole Butter
• 2 Apricots (ripe, fresh, pitted and small diced)
• 1 1/3 cups Water
• 1/3 cup Lemon Juice (freshly squeezed)
• Lemon Zest
• 1/2 cup Granulated Sugar

Garnish
• Uni
• Petite Cherry Bomb Radish (The Chef’s Garden)
• Emerald Crystal Lettuce (The Chef’s Garden)

Preparation

Blueberry Demi-glace
Combine wine and stock in saucepot and simmer. Reduce by half. Remove from heat and add the blueberries. Blend the sauce until smooth. Season with salt and pepper.

Short Ribs
Preheat oven to 350 °F. Clean and season the short ribs with salt and pepper. In a frying pan, heat the oil. Sear all sides of short rib until golden brown. Remove from the pan and transfer to plate to hold. Add the onion, carrot, and celery to the pan over medium heat for five minutes. Add the red wine to the vegetables and simmer for three minutes. Add the short ribs to the pan and reduce the liquid
by half. Cover with foil and place pan into the preheated oven and cook for 2.5 hours until tender. Let short ribs cool in liquid at room temperature.

Apricot Jam
In a small saucepot, add the butter and melt on medium heat. Add the diced apricots, sugar, water, and lemon juice. Cook for about 30 minutes until consistency begins to thicken. Reduce the heat to a simmer and cook an additional 30 minutes, stirring occasionally. Taste and add fresh lemon zest.

​Assembly

Brush the blueberry demi-glace along the plate. Place the short rib on top of the demi-glace. Place the Uni on and around the short rib and garnish with wild blueberries. Spread shaved black radish around the dish and finish with extra sauce over the short rib.