PERFECT PAIRING

PAUL TURNER'S BRAISED SHORT RIB WITH TRUFFLE BORDELAISE AND PARMESAN CRISP

Concrete Playground
October 02, 2019

Looking for a dish that'll really impress your dinner guests? This ultra-rich, melt-in-your-mouth beef short rib is it.

This month, a handful of Melburnians were given the unique opportunity to have top chef Paul Turner cook for them in an intimate setting. As part of Red Rock Deli’s Secret Supper series, Turner — who you’ll normally see behind the pass at Windsor restaurant Lover — hosted two spectacular three-course dinners.

Turner cooked up a bold and flavourful feast inspired by native Australian ingredients and Red Rock Deli’s new limited-edition Deluxe Crisps flavour: parmesan and truffle oil. The meal started with burrata and maple glazed pumpkin served with buttermilk and saltbush, before finishing with roasted white chocolate parfait with grilled pear, chestnut, malt and wood sorrel.

In between, guests were treated to a melt-in-your-mouth braised short rib served with truffle bordelaise, nettle, goats curd and parmesan crisp. And, luckily for those that missed out or nabbed a seat and loved it so much that they want to eat it again, Turner has shared the recipe with us. Read on and bookmark this one for when you next want to cook a dinner that’ll really impress your guests.

BRAISED SHORT RIB WITH TRUFFLE BORDELAISE AND PARMESAN CRISP

INGREDIENTS: BRAISED SHORT RIB

1L meat brine
1.5kg beef short rib
1 sprig thyme
300g mirepoix
200ml sweet soy
2L veal stock

INGREDIENTS: GOATS CURD

100ml goats curd
20ml cream
1/2 lemon zest

INGREDIENTS: NETTLE PUREE

2 bunches nettle
1 eschallot
40g butter
400g chicken stock
black pepper and salt

INGREDIENTS: MASH

1kg desiree potatoes
200ml cream
150g butter
20g salt

INGREDIENTS: PARMESAN CRISP

1/2 cup of parmesan
1/4 tsp freshly ground black pepper

INGREDIENTS: BUTTER ROASTED ARTICHOKES

8 Jerusalem artichokes
1 clove garlic
1 sprig thyme
black pepper and salt
200g butter

INGREDIENTS: TRUFFLED BORDELAISE

1 cup red wine jus
1 eschallot
2 sprig thyme
smoked truffle butter
chives

INGREDIENTS: SMOKED TRUFFLE BUTTER

2-5 slices (to taste) black truffle
200g butter
pinch flake salt
1 pack applewood chips

Click through the gallery below for the full recipe.

Braised Short Rib

Brine short rib for 12 hours, pat dry. Brown off mirepoix in pan, deglaze with stock and add sweet soy. Bag up short rib with sauce and cook 12 hours at 86 degrees. Whilst still warm, remove bones from short rib and press. When cold, trim into presentable 70-80g rectangles. Strain sauce and reduce for service.
Goats Curd, Nettle Puree and Mash

Fold lemon zest through goats curd, using cream to adjust consistency. Taste, add salt and white pepper and store in bags. Pick nettle (use gloves) and blanch for 30 seconds, ice and squeeze out excess, then set aside. Separately, fine slice eschallots and sweat down with butter. Add chicken stock to onions and cook down to glaze. Chill all ingredients and blend on high speed. Add ascorbic acid, and a pinch of salt to taste. Bake potatoes on rock salt, 180 degrees for 90 minutes or until soft. Double pass cream through drum sieve. Bring butter and cream to boil, pour over hot potatoes beating in constantly. Add cream to desired consistency and taste for seasoning.
Parmesan Crisps and Butter Roasted Artichokes

Preheat oven to 200 degrees. Line a baking tray with baking paper. Use spoon to individually place tablespoonfuls of cheese on baking paper. Spread each mound to a 2inch diameter. Sprinkle mounds with pepper and bake for 6 minutes or until crisp & golden in colour. Set aside for service. Add half of the butter to pan and let foam. When foam starts to subside, add chokes. Cook out in pan over medium-high heat, adding more cold butter as needed. Use cold butter to control temperature of pan — baste regularly. Halfway through, add salt, thyme and garlic. When chokes are cooked, drain and blowtorch skin to char. Set aside for service.
Smoked Truffle Butter and Truffled Bordelaise

Cube butter, smoke on low heat, heat over applewood chips for eight minutes. Beat with paddle until pale, adding salt and microplane truffle to taste. Blanch marrow, ice and cut into 0.5cm dice. Set aside. Fine brunoise eschallot and pick thyme — sweat gently. Add red wine jus, reduce slightly. Add bone marrow and mount with truffle butter. Finish with chives.