Espresso Braised Wagyu Short Rib of Beef

Recipe by Matthew Gilbert. Photo by Nick Novelli.

​Serves: 4

Ingredients

Short Rib

• 5# Boneless Short Rib
• 1 Tablespoon Porcini Powder
• Salt and Black Pepper (to taste)
• 8 ounces Red Wine
• 3 sprigs Sage
• 6 ounces Ground Espresso in Sachet
• 32 ounces Beef Stock

Boschetto al Tartufo and Potato Mousseline

• 2# Yukon Gold Potatoes (peeled)
• 1 quart Heavy Cream
• 8 ounces Whole Butter
• 2 ounces Boschetto al Tartufo Cheese (grated)
• Salt(to taste)

Charred Romanesco Spirals

• 1 head Romanesco
• Olive Oil (as needed)
• Salt (to taste)

Sautéed Cinnamon Cap Mushrooms

• 8 ounces Cinnamon Cap Mushrooms
• Cooking Oil (as needed)
• Salt(to taste)
• Hibiscus-beet Vin Rouge

Garlic Mountain Morel Mushrooms

• 8 ounces Morel mushrooms
• Cooking Oil (as needed)
• 6 cloves Garlic (minced)
• Salt(to taste)

Pommery Plum Sauce

• 6 ounces Chinese Plum Sauce
• 1 ounce Pommery Mustard

Preparation

Short Rib
Trim the beef short rib.  Rub with porcini powder, salt, and black pepper.  Sear over high heat in a rondeau. When browned on all sides, add red wine, beef stock, sage, and ground espresso in a sachet. Bring to a boil, then reduce to low heat and braise for 3 hours.  Remove from the braising liquid, allow to cool, and then cut into square pieces.  Brown as needed under the salamander before plating.

Boschetto al Tartufo and Potato Mousseline
Bring peeled Yukon Gold potatoes to a boil in salted water, then reduce to a simmer and cook until fork-tender. Drain and steam for 10 minutes.  While the potatoes are cooking, heat butter and cream in a sauce pot on the stove.  Season with salt and simmer until well incorporated.  Place cooked potatoes and some of the cream mixture into a Blixer Robot Coupe food processor.  Add grated Boschetto al Tartufo cheese, sea salt, and cubed whole butter.  Turn the heat to high and quickly make the potato mixture very fine and well incorporated.  Do not overmix. Remove from the food processor and hold on a plate.

Charred Romanesco Spirals
Cut Romanesco into florets.  Toss with olive oil and roast at 425°F until caramelized and cooked.  Remove from oven and set aside.

Sautéed Cinnamon Cap Mushrooms
Clean and trim the cinnamon cap mushrooms.  Sauté them over high heat until caramelized, then season with salt before removing from the pan. Set aside.

Garlic Mountain Morel Mushrooms
Clean the morel mushrooms and then dry them.  Cut large morels in half or quarters.  Sauté in a hot sauté pan. Add whole butter and minced garlic just before the dish is done cooking.  Allow the garlic to brown, then remove from the heat.

Pommery Plum Sauce
Mix Pommery mustard into plum sauce and stir to incorporate. 

Assembly

Plate the mashed potatoes and then the beef short rib.  Toss the Romanesco with the cinnamon cap mushrooms, then place them next to the beef on the mashed potatoes.  Top the steak with the morels.  Dot the Pommery plum sauce onto the plate.

Wine Pairing

2020 Château Cheval Blanc, Saint-Émilion, FR. 
1OO Points ~ Jeb Dunnuck.

2018 Château Lafite Rothschild, Pauillac, FR.
1OO Points ~ Robert Parker.

Medinah Country Club, Medinah, Illinois. Image courtesy Medinah Country Club.