Chef Victor Jimenez
SAN DIEGO, CA
10 each beef short ribs (from a good meat shop)
1 Tbl. salt
1 Tbl. black pepper
4 oz. oil
1 lb. onion, ½ inch dice
½ lb. carrots, ½ inch dice
½ lb. celery, ½ inch dice
1 oz. garlic, chopped
½ oz. fresh thyme
2 qt. beef stock
Remove cryovacs and place on sheet tray. Evenly sprinkle salt and pepper over short ribs
on all sides.
Place rondo on burner eye and heat on medium high. Add oil and let heat. Place short ribs
into rondo and sear golden brown on all sides. Be sure not to oversear the side where the
meat attaches to the bone. Place back on sheet tray.
Weigh out and wash onions, carrots, celery and thyme. Dice onion, carrots and celery
into ½ inch dice and add to hotel pan. Add fresh thyme, chop garlic, and then add to hotel pan.
Place seared short ribs on top of vegetables in hotel pan meat side down. Add stock
to pan and cover with foil.
Place hotel pan into a preheated convection oven at 350º with the fan on. Cook for 3
Carefully remove short ribs from liquid and place into a perforated hotel pan, bone side
CELERY ROOT PUREE
1 qt. whole milk
2 Tbl. coarse sea salt
2 lbs. celery root, peeled and cut into quarts
3 each Yukon gold potatoes, peeled and cut in half
1 stick unsalted butter, cut into equal pieces
1/2 tsp. of salt and a dash of white pepper
In a medium sauce pan bring to a boil the milk, celery root, and potatoes. Lower the heat and cook to a simmer for 20 to 25 minutes. Drain the vegetables and transfer to a food processor, add the butter and process (make sure you do not overwork the mixture) until the puree is smooth and creamy, season with salt and pepper.