71 N San Pedro Street
San Jose, CA 95110
Downtown San Jose
San Pedro Square
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Braised Short Ribs Ingredients 4 Korean Short ribs (2 inch each) 48 oz veal stock 110 oz BBQ sauce 10 oz rice wine vinegar 8 oz dark brown sugar 4 tbsp molasses 3 oz Spanish mole paste 4 oz of Abuelita chocolate (Mexican chocolate) 1 tbsp of ginger 2 oranges and lemons (juice) 1 tbsp of cayenne pepper and Spanish paprika 6 oz of all purpose flour 1 butternut squash (peeled, seeded and diced into small cubes) 4 parsnips (peeled and diced into small cubes) 1 red bell pepper (diced) 1 white onion (diced) 6 garlic cloves 4 tbsp of extra virgin olive oil 2 oz of butter  Chocolate Sauce - In a large pot combine veal stock, BBQ sauce, 4 whole garlic cloves, rice vinegar, sugar, molasses, ginger, mole paste, chocolate, cayenne pepper, paprika, orange and lemon juice. Cook at low heat for approximately 45 minutes. Braised Ribs - In a large bowl add flour and season with salt and pepper. Coat ribs with flour. In a large sauté pan sear ribs, one at the time, with equal parts of butter and olive oil just enough to keep ribs from sticking to the pan. Start with the meat side down and finish with the rib side down. Once ribs reach a nice golden brown color place them on a large baking pan with the meat side down. Coat ribs with chocolate sauce and cover with aluminum foil. Bake ribs in a pre-heated oven at 375 degrees for approximately 90 minutes. Follow by turning the meat so that rib side is on the bottom. Cook for another 90 minutes or until fork tender (fork should pierce in and out of the meat without resistance). Remove ribs and place them on a serving platter. Pour left over chocolate sauce in a large saucepan and reduce at low heat until sauce acquires a desired consistency. Remove any fat oils that form. Add salt and pepper to taste. |
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