Chef Arthur Jeffries was kind enough to share The Wild Sage’s mouthwatering recipe for braised buffalo short ribs. If you’ve eaten at The Wild Sage, you’re keenly aware of how delectable their fare is.
In time for Easter (and especially enticing if you’re looking to branch out from the standard prime rib or ham), Chef Jeffries gave Dishing the how-to so you can make this at home. Paired with jalapeno red cabbage slaw and caraway carrot puree, it’s sure to be a crowd-pleaser.
Braised Buffalo Short Ribs
- ¼ cup canola oil
- 4 pounds buffalo short ribs
- 1 onion, chopped
- 1 carrot, chopped
- 1 fennel bulb, chopped
- 1 cup cabernet cooking wine
- 2 cups orange juice
- 4 tablespoons anise, ground
- 2 cups demi-glace
- Salt and pepper
- Season ribs with salt and pepper.
- Brown ribs in heavy bottom braising pan with half the oil, remove and cool completely.
- Caramelize onion, carrot and fennel in the same pan with remaining oil, deglaze with the wine.
- Add juice, anise and demi-glace.
- Bring to light boil, remove and cool thoroughly.
- Once everything has cooled completely, vacuum seal everything together.
- Using an immersion circulator, cook the ribs at 140 F for 48 hours.
- Remove ribs and discard vegetables.
- Strain and reserve jus for plating.
- In 400-degree oven or under broiler, lightly brown the outside of the ribs.
Jalapeno Red Cabbage Slaw
- ½ head red cabbage, thinly sliced
- ½ granny smith apple, thinly sliced
- 3 red jalapeno (Fresno) peppers,seeded and julienned
- ¼ red onion, thinly sliced
- 1 cup cider vinegar
- 2 cups canola oil
- ½ granny smith apple, cored, peeled and chopped
- 1 teaspoon Honey
- Place apple and vinegar in blender and puree until liquid.
- Slowly drizzle oil in.
- While blender is running add honey.
- Toss cabbage, onion, pepper and remaining apple with dressing to taste.
- Set aside.
- 2 tablespoons butter
- 1 pound quality carrot, roughly chopped
- 1 yellow onion, chopped
- 2 cups chicken stock
- 1 tablespoon caraway seeds, toasted and roughly ground
- In a heavy bottom sauce pan, sauté onion with butter until
- Add carrots and stock, simmer until carrots are soft.
- Careful not to boil until mush, this will not be as effective a puree.
- Using care, puree everything in blender until smooth.
Plating is up to the chef’s desires.