Valentine’s dinner! You know, the dinner that happens after the babies are put to bed? I’m using black truffle for the meat course – this is date night after all!
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I saw these awesome short ribs at my local butcher and I knew instantly what I wanted to make — a super sexy, somewhat sloppy, hard-to-stop-eating shareable braised short rib dish with Madeira black truffle sauce and silky smooth pommes purée. Red wine braised Short ribs rolled on the bone are one of my signature dishes, but I’ve subbed Madeira and added black truffle jus for a change. Yes Portugal, you are on my mind…
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I also opted for a free form look here since the ribs were already cut — rolling them on the bone makes for a neat presentation too, but it’s a lot more knife work. This dish is forgiving. Use whatever short ribs you want. If they’re boneless – great, same recipe. If they’re chunky cut across the bone flanken style – great, same recipe. If you want to roll them back on the bone steamer style (as in my other short rib recipes) – great, SAME recipe. And that my friends is why braising is just so awesome, you can play with your food without worry!
My one piece of advice around short ribs: buy the meatiest center cut strips available. Otherwise you’re just braising fat with not a lot else to show for it. Even with the center cut ribs, I still cut off a lot of the fat before hard searing. There’s just so much of it, you don’t need it in the braise and you will not be diluting the flavor, trust me, there is a lot of marbling throughout the meat. Butchers leave it on because it looks more compact and of course, it ups the price but the outer fat is rubbery and although it dissolves and soften in the braise, it’s not always a great bite if there’s too much of it. (Personal opinion of course, I know my Dad is rolling his eyes right now).
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I’m not including a mashed potato recipe here but just a little tip if you choose this for your starch: the secret to smooth pommes purées is a ricer. Yes, a pound of butter helps too (riiiiiight?!?) but for that silky texture you need to rice the spuds after they are cooked, then mix in the butter and milk. That’s how we did it at Guy Savoy and Le Bernardin. I hope those two restaurants know what they’re doing. Add a little black truffle jus and/or a splash of truffle oil to the potatoes too! 𝘔𝘶𝘢𝘩! ♡ Perfection!
Oh, and about black truffles: buy from a reputable seller. Sometimes people add chemical perfumes to them so this is important. Also, black truffle juice can be bought (and quality truffles too) from D’Artagnan. This specialty store has premium ingredients. When I cooked for Le Bernardin in NYC, this is where we got most of our high end ingredients including foie gras.
Happy Valentine’s Day friends! Wishing you a super sumptuous dinner with room for dessert… xoxoxo
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