Brown Sugar –Glazed Bison Short Rib with Baby Bok Choy , Candied Ginger, and Red Wine Reduction

Serves 8

Eight 14-oz bone-in bison short ribs
salt and pepper
1/4 lb butter
3 carrots
1 large onion
1 quart demi-glace
2 bay leaves
1 bunch thyme
6 shallots
1/2 bottle red wine
potato puree
4 baby bok choy
chicken stock
candied ginger, julienned
4 radishes, julienned
3 stalks micro celery, julienned

Carefully remove the bones from the short rib and any silver skin from underneath. Season the short ribs with salt and pepper. Sear them in a cast-iron pan on high heat, then line them up in a deep rectangular baking dish; they should fit with very little space left around. Add butter and sear the carrots and onion in the same pan. Place the vegetables over the short ribs, then sear the bones that were removed and place them in the dish as well.

Pour the demi-glace over the short ribs. Add bay leaves and thyme and bake them in the oven at 400°F for 5 to 6 hours or until very tender. Carefully remove the short ribs making sure to support them from underneath so they don’t break. Place the short ribs on a sheet tray, put another sheet tray on top, and slightly weigh down the top tray. You want to press the short ribs so they are flat and uniform. Chill for 2 hours or until chilled all the way through.

Sauté the shallots in a saucepot then add the red wine and a few peppercorns. Reduce the wine about 3/4. Skim the braising liquid and then pour it into the wine reduction; reduce until it has a nice consistency that coats the back of a spoon. After the short ribs cool, trim the sides, shaping them into perfect rectangles. Reserve the trimmings.

Fold the trimmings into some potato puree and work it around until the trimmings are hot and break up slightly into the potatoes. Place the short ribs back into the sauce until they are hot all the way through. Heat the bok choy in a little chicken stock and butter.

To plate, place a little of the potato puree on the plate, then place the short rib over the potatoes, spooning over with the braising liquid. Place the bok choy by its side, spoon over with some of the cooking butter, and garnish with julienne of candied ginger, radish, and micro celery.

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