Private Chef Jeff Nappe, based out of New Jersey, curates beautiful elegant dishes. Using techniques and ingredients used in different cultures such as Indian, Norwegian and Japanese. Understanding textural, visual and taste appeal, you can count on New Jersey Resident & Chef, Jeff, to create your new favorite dish.
Did someone say smoky short ribs with cherry and chipotle? Take your rib game to the next level with this 3 stage searing and braising process that leaves you with the most succulent, sticky short ribs you can get. Not to mention they are smothered in a tangy yet slightly sweet BBQ sauce.
Boneless short ribs, 1 pack
Unsalted butter, 1/2 c
Grapeseed oil, 1/2 c
Your favorite Belgian ale, 1 can
Apple cider- vinegar, 1/4 c
Petite carrots (8 whole)
Garlic cloves, 4
Garlic powder, 1 tbsp
Onion powder, 1 tbsp
Roasted coriander powder, 2 tsp
White pepper, 1/2 tsp
Espelette, 1 tsp
Tart red cherries, 1 1/2 c (jarred or dried is fine if fresh is not available)
Ketchup, 1 c
Apple cider vinegar, 1/2 c
Ginger, 1/2 knob
Soy sauce, 3 tbsp
Chiles in adobo, 1 can
Brown sugar, 1 tbsp
Molasses, 1 tbsp
Honey, 1 tbsp
Salt, to taste
1. Take out the boneless short ribs and rub them with grapeseed oil and 1 tbsp salt. In a separate bowl put 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp roasted coriander powder, 1/2 tsp white pepper, and 1 tsp espelette. Press the top side into the rub getting meat fully coated. Use whats left of the rub for the bottom and sides. Let it sit for a few hours in fridge.
2. Preheat oven for 350 degrees
3. In a large pan put 1/2 stick of unsalted butter and 1/2 c grapeseed oil on medium high flame. Once butter is browned, lay short ribs top side down putting the rub side into the pan. Lower flame to medium and allow up to 4-8 minutes per side depending on thickness of the short ribs. You don’t really have to worry about overcooking them either way. Add 8 petite carrots, 4 garlic cloves, and 1/2 an onion to the pan.
4. When you turn the ribs assuming they have achieved the proper crust from the sear, pour in 1 can of belgian ale and 1/4 c apple cider vinegar. Allow 3-5 minutes to reduce or at least bring to a boil.
5. Lower oven to 285 degrees. Put a lid on the pan with the short ribs and bake covered for at least 2 hours.
6. For the cherry bbq sauce, put a medium saucepan on a medium high flame. Drop in 1 1/2 c tart red cherries, 1 c ketchup, 1/2 c apple cider vinegar, 1/2 knob of ginger (grated & squeezed through fine mesh strainer), 3 tbsp soy sauce, 1/2 c liquid from canned chiles in adobo + 1/2 c chiles from the can, 1 tbsp brown sugar, 1 tbsp honey, 1 tbsp molasses, and 1 tsp salt.
7. Bring the bbq sauce mixture to a boil. Allow to cool slightly, then pour into a vitamix and puree at high speed using 1/2 c of water at a time to loosen up the mixture if needed.
8. Pour the bbq sauce back into the pan once pureed. Allow the sauce to reduce for at least 30 minutes on a low flame. It will become much darker as it reduces. If it gets over reduced just add 1/2 c water and gently whisk.
Note: You can swap out chiles in adobo for fresh (red) fresno chiles. They have mild heat and you can roast them and add them the same as you would the other chiles. Do this if you desire a less smoky flavor, but still want a touch of heat.
9. After 2 hours, remove short ribs from the oven and take off the lid for good. Raise temperature on the oven to 325 degrees. Let the short ribs bake as is, and just baste them with the jus gently every 10 minutes or so. They should be at a fall apart consistency. Set aside the petite carrots.
10. Put 1 c of any remaining braising liquid from the pan into the cherry ancho chile bbq sauce mixture and allow to keep simmering. You can drop the short ribs into the sauce individually to coat them before plating. Or, drop the short ribs all into the sauce and give it a 3rd stage of cooking. It wont make them anymore tender but it will meld the flavors even better.
11. For plating put 1 short rib drenched in cherry bbq sauce on a plate accompanied by your favorite sides. Serve.
This recipe is just one of the many recipes that can be found in Chef Jeff Nappe’s book, Tastings, which can be found on Amazon or by clicking the link below.
Be on the look out for his upcoming book this spring!