Plated perfection: Executive Chef Nick Brune’s Braised Short Ribs

In sunny southern California, couples are looking to make their weddings not just beautiful, fun, and memorable, but also eco-friendly, says Executive Chef and co-founder of Eco Caters, Nick Brune. “We make sure of this by personally visiting the farms that supply our ingredients, and in doing so, each plate is guaranteed to be made seasonally and with the freshest ingredients possible.

“Although we are extremely environmentally conscious and waste very little, we believe that we can always do more,” says Brune. “That is why we have plans to build out a completely green kitchen in each city that we offer catering, purchase bio-diesel vans for delivery—running off of our own used vegetable oil—and go 100% paperless.”

Menu suggestions for every type of event are listed on the website, including organic plated, vegan menus, buffet, family style, drop off, action station, nose-to-tail whole animal BBQ, and even corporate hot lunch.

For this wedding party pleaser, Chef Brune offered the readers of Catersource his recipe for short ribs with a side of fingerlings and broccolini.

Braised Short Rib with Roasted Fingerling Potatoes and Grilled Roasted Garlic Broccolini

Serves 4


Ingredients

2-1/4 lbs boneless short rib

1-1/2 Tbsp chili powder

1 Tbsp ground annatto

1/2 Tbsp black pepper

1 Tbsp garlic powder

2 tbsp tomato paste

1-1/2 qts beef broth

1/2 large onion

8 whole garlic cloves 

1 whole celery stalk

5 Tbsp canola oil

1/4 cup flour
1 lb fingerling potatoes

4 Tbsp olive oil
4 Tbsp roasted garlic oil

1 Tbsp minced garlic

1/2 tsp ground black pepper

2 bunches broccolini
Salt

Method

1. Season beef well with salt. Mix chili powder, pepper, annatto, and garlic powder and rub beef (best to let sit for at least 4 hours).
2. Heat pan on medium high heat for 1 minute, add canola, and then begin to sauté meat on all sides. Remove meat from pot and drain most of the fat left.
3. Place back on heat, add tomato paste, and sauté for 2 minutes until caramelized. Add onion half, garlic, celery, beef, then the broth, and then bring to a low simmer.
4. Cover with foil or lid and braise for 2.5 hours at 300 degrees.

For the potatoes:

1. Place them in cold water in a medium pot and bring to a boil at medium high heat. Once the potatoes boil for 3 minutes, drain them and let rest until cool.
2. Cut potatoes in half lengthwise and toss with olive oil. Season with salt and pepper and place flat side down on a sheet pan. Roast at 450 degrees for 14 minutes or until golden brown and tender. Time this with the beef because they need to be served immediately.

For the broccolini:

1. Heat up your grill on medium high. Toss broccolini with garlic oil and minced garlic. Season with salt and pepper and grill for about 4-5 minutes making sure it cools evenly on either side.

Presentation & assembly

Remove beef from liquid and strain braising liquid into another pot. While the meat is resting, make a slurry with 1/3 cup cold water and the flour. Add to the braising liquid and cook for 7 minutes or until thick. Salt if needed. Slice short rib and place on a plate with the roasted potatoes and broccolini. Sauce the beef garnish with anything you like and serve.