Elegant dining and spectacular sunsets are the hallmark this legendary Islamorada icon which is one of the top waterfront restaurants in the Florida Keys. Here, Pierre’s Executive Chef Alan shares his signature, out-of-this-world Wagyu Short Ribs recipe.
Ingredients (Yield 2 Servings)
1 ½ lb Wagyu Short Ribs
1Large White Onion – cut into quarters
1 Large Carrot – cut into 1” pieces
½ Stalk Celery – cut into 1” pieces
2 Garlic Cloves – crushed
1 Liter Red Wine
2 Thyme sprigs
1Tbs Tomato Paste
1Tbs Canola Oil
1 Can Store Bought Fried Onions
Salt & Pepper to taste
(Chef’s Note: If you can’t find Wagyu short ribs, go with any grade available at your local supermarket. This cut of meat will have great flavor no matter the quality.)
Preparation:
Season short ribs with salt and pepper on all sides. Heat a cast iron pan on medium-high heat.
Once pan is lightly smoking, add the 1 tbs of canola oil and then the short ribs. Sear the ribs on all sides until golden brown throughout, yet still raw in the middle. Remove and place in the refrigerator. While the rib pan is still hot, add the vegetables and cook on medium high heat for 5-10 minutes.
When the vegetables are somewhat tender and lightly browned, reduce the heat to medium low.
Add the thyme and tomato paste. Cook for approximately 3 minutes. Add the liter of red wine and continue cooking on medium low heat for another 30 – 45 minutes or until there is only about 1 cup remaining. Strain the one cup wine reduction and refrigerate. Once the red wine reduction and short ribs are completely chilled, place the short ribs in a vacuum seal bag along with a small amount of red wine reduction or just enough to cover the beef and seal shut. Cook the short ribs in the water bath at 143F for 48 hours.
To Serve:
Once the short ribs are thoroughly cooked, drain the liquid out of the bag and into a saucepan.
Cook on medium low heat for 10 – 20 minutes or until the liquid is reduced to a flavorful demi-glace for your beef. Plate the short ribs and top with demi-glace followed by a sprinkling of crispy store-bought onions. Serve with mashed potatoes, roasted asparagus, and sautéed mushrooms.
Chef’s Tip: Always taste your preparation before serving. If something appears to be missing, try adding a little salt. If that doesn’t do the trick, add a small amount of acid: whether it’s a splash of vinegar or a squeeze of lemon juice.
Bon Appetit!
You can enjoy Chef Alan’s fabulous Wagyu Short Ribs recipe along with many other wonderful dishes at the award-winning Pierre’s Restaurant located at 81600 Overseas Hwy (MM 81.6 Bayside), in Islamorada. Reservations and info: 305-664-3225; moradbay.com/pierres.