ABOUT THE RECIPE
FOR THE RIBS
3-4 beef short ribs (or 1 pack)
1 cup mushrooms (chopped)
1 medium yellow onion (finely diced)
2 peppermint leaves (fresh)
2 Basil leaves (fresh)
1 bunch of celery leaf greens (from top of stems)
½ cup or more of coconut milk
1/2 cup of marinara sauce
3 large dollops of flour
3-4 tablespoons of water
1 container of Chicken Stock
2 chopped carrots
1 cup of frozen green peas
1 Chopped tomato
2 minced garlic cloves
One sharp knife
Small mixing bowls to store chopped veggies
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Season short ribs with all listed seasonings. Saute meat with chopped yellow onion, crushed garlic, mushrooms, peppermint leaves, basil and celery leaf greens. Saute short ribs on all sides on medium heat, until deep brown in color with a caramelized crust on each side.
Add chicken stock, enough stock to cover the bottom half of the meat. Turn down the stove temperature to low and add 2 chopped carrots, frozen green peas and 1/2 cup of marinara sauce. Stew short ribs until they are tender and falling off the bone. This may take anywhere from 25-40 minutes, all dependent on the thickness of the meat. Periodically check on the stewing meat throughout the cooking process. If your cooking liquid evaporates, add water or cooking stock, only enough to cover the bottom half of the meat.
Once short ribs are tender, add a splash of coconut milk. And allow it to cook for another 10 minutes. To thicken your sauce, add 3 large dollops of flour and 2-3 tablespoons of water in a small bowl to create a roux. Add roux to the stewed meat and whisk until the sauce thickens. If needed, add a bit more salt and pepper. Serve over rice or your favorite pasta.
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