Braised Beef Shortrib

For the beef: on the stove in a large pan, shortribs seasoned with salt and pepper are seared until a nice crust has formed on each side for 6-8 minutes. Remove the ribs.

Add in carrots, white onion, celery, garlic, and caramelize for about 8 minutes, then deglaze with red wine.

Add chicken stock, whole black peppercorns, fresh thyme and fresh bay leaves.

Cover with foil, add the pan into the oven and cook the short ribs for 2 hours at 300°F.

For the späetzle: in a small stand mixer, combine the eggs, dill, sour cream, and salt. Mix on low for only about a minute, then add the 1-¾ cup flour. Continue to mix for about 3 minutes on low until the dough comes together. The dough should be on the thicker side. If needed, add the other ¼ cup flour. Set dough aside and let rest for 10 minutes.

On the stove put a pot of water, and bring to a simmer over medium heat. We use a perforated hotel pan, but any späetzle maker or colander will work as well. It helps to give your pan a little spray with oil, it will help the dough feed through the pan.

Working in small batches, push the spätzle dough through with a spatula, forming small dumplings. Let the späetzle cook in water for 3 minutes until it floats, then remove with a slotted spoon and put into a colander to help drain off excess water.

Once all the späetzle is cooked, pat dry, or let sit in the fridge and dry out overnight, this will help our final step!

Once the späetzle is dry, coat the bottom of a large sauté pan with sunflower oil and heat until piping hot over high heat.

Carefully drop in handfuls of späetzle until the bottom is coated.  We will let the pan sit over medium-high heat until the bottom starts to sear, about 3 minutes.

Then carefully toss the pan to try and flip the späetzle, or just go in with a rubber spatula or spoon and move it around. We are trying to get a nice golden colour on as much of the sides as possible. Once a nice brown crust has formed, remove späetzle from the pan and pat dry. Set aside.

For the sour cherry jus: in a large saucepot, melt the 4 oz butter. Add the shallots and garlic and sweat for 4-5 min, until they begin to soften.

Add the red wine and reduce.

Then add all of the remaining ingredients and bring to a boil. Let boil and reduce for about 8-10 minutes, until the mix looks a little thicker. If it needs more time, let it go. Thicker the better with the sauce.

Once sauce is thickened, set aside until you are ready to plate.

For the tomato water: in a large metal bowl, combine all ingredients.

Wrap the bowl with 2 layers of plastic wrap. Then, tie around the rim of the bowl with a larger piece of plastic, that you tighten and tie, securing the plastic wrap on the top.

Place a saucepot on the stove, and fill ½ way with water. Bring the water to a boil and place the metal bowl on top. This will put indirect heat onto the metal bowl, and cause the tomato mixture to steam.

Let the tomatoes cook for about an hour, checking the pot periodically to make sure there is still water in it. Add more if needed.

Then, strain and press out your tomato water, and discard the rest. It will smell and taste like a flavorful tomato sauce.

For the accoutrements: first, in a sauté pan, melt the butter over medium-high heat.

Then add shallots and seasonal mushrooms. Sauté for 3-4 minutes.

Add the tomato water and reduce until thick.

Add your cooked späetzle, 2 more Tbsp of butter, and chopped herbs and toss until evenly coated. Taste for salt.

In a small pan, add the shortribs, and spoon over some cherry jus, add 2 Tbsp butter and 2 Tbsp chopped herbs as well. Turn and coat the ribs in the sauce.

To assemble: in a bowl, put the späetzle mix in the bottom, then the braised short rib, spoon over your thick cherry jus.