Peach and Poblano Barbeque Braised Short-Rib - WFSB 3 Connecticut

Peach and Poblano Barbeque Braised Short-Rib

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HARTFORD, CT (WFSB) -

Featuring some of the finest food Connecticut has to offer, Shoreline Chefs are getting together to help out Meals on Wheels. 

Here's the recipe for the Peach and Poblano Barbeque Braised Short-Rib with Sweet Potato Puree:

Short-Rib

5 lb. Short-Rib (cut into 6-8 oz. pieces)

1 Cup Each Aromatics; Onion, Carrot, Celery (chopped)

6 Garlic Cloves (whole, peeled)

2 Bay Leaves

2 Tbsp Black Peppercorns

1 Gallon Beef Broth

1 Pint Tomato Juice

1 Quart Barbeque Sauce (divided into two pints)

1 Quart Peach Nectar (divided into two pints)

4 Large Poblano Peppers (roasted, peeled, seeded, chopped and divided in two)

Salt to taste

Sweet Potato Puree

3 Large Sweet potato (peeled and diced and steamed/boiled)

2 Tbsp Honey

½-1 Cup Apple Cider

Water (as needed)

Salt (to taste)

Sauce

Braising Liquid (strained and reduced by ½)

Reserved Barbeque Sauce

Reserved Peach Nectar

Reserved Poblano Peppers

Salt to taste

Garnish

Micro Green of your choosing (bulls blood / popcorn shoots / pea tendrils)

Method of Preparation

Brown short-ribs on all sides in an oven safe pan over medium-high heat

Remove short-ribs and add aromatics to the pan; reducing the heat to medium, cook until onions are translucent

Remove pan from heat and add short-ribs back to the pan on top of vegetables

Combine beef stock/broth with tomato juice, half of the peach nectar, half of the barbeque and half of the poblano peppers. Wisk to combine

Pour braising liquid over short-ribs and cover with parchment paper and foil, or a tight fitting lid

Cook at 325 until fork tender (2-2.5 hours)

Boil or steam diced sweet potato until soft

Using a whisk, or mixer with a whisk attachment; mix sweet potatoes while adding in the honey, cider and any extra moisture needed to achieve desired consistency/viscosity

Season to taste

Remove short-ribs from pan and strain the aromatics out of the braising liquid

Reduce the braising liquid by half to three quarters over a high heat.

Once reduced, add remaining barbeque sauce, peppers and peach nectar

If needed, use a cornstarch slurry to achieve desired sauce consistency/viscosity

Season to taste

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