Braised Curried Shortribs with Sauce Bigarade

Ingredients:

Braised Curried Shortribs w/ Sauce Bigarade

First of all, this is very hot. Not just going in, but going out. Secondly, Sauce bigarade is usually served with roasted fowl, and classically made with chicken or duck stock. However I figured this was the perfect sweet/sour type of sauce to accompany the heat of the ribs, so I made it with beef stock.

Making the Curry Paste:

Ingredients:

3 large Ancho Peppers
4 Haberneros
5 Sanaam Peppers
3 Guajillo Peppers
3 Chipolte Peppers
1 Large Shallot
4 cloves Garlic
4 Tbsp Sweetened Curry Paste
2 Tbsp Sugar
Coriander Seed
Lemon Grass
Cilantro
Juice from Lime
Zest from Lime

Step 1:

In a food processor, blend all the peppers and coriander seed together until powdery.

Step 2:

Add the remaining ingredients, except for the paste.

Step 3:

Blend until it is pastelike. Add the curry paste and mix together.

Step 4:

Prepping the Ribs:

Ingredients:

6lbs of Beef Shortribs
Curry Paste
2 Roma Tomatoes (roughly cut)
1/2 Onion (roughly cut)
6 cloves Garlic (roughly cut)
1 small root Ginger (roughly cut)
6 strips Bacon
1/2 cup Soy Sauce
1/2 cup Worcheshire Sauce
1/4 cup Balsamic Vinegar
1/4 cup Honey
Salt/Pepper
Seasoning Salt
Cinnamon

If you got a slab of ribs, cut them into individual ribs

Step 5:

Rub some salt and pepper into the ribs. Coat them in the curry paste. Layer the bottom of your roasting pan with the bacon.

Step 6:

Layer the ribs into the pan. Dilute the honey with a quart of water and add enough to fill the pan up 1/4 way. Drizzle the remaining liquid ingredients over the top of the ribs. Sprinkle the remaining ingredients over the top.

Cover with foil and bake at 325F for about 4 1/2 to 5 hours. Afterwards, remove the foil and broil for about 10-15 minutes.

Step 7:

Making a Quick Beef Stock:

Ingredients:

2lbs Beef Bones, Scraps, etc
Leftover Bacon (from layering the roasting pan)
2 Romas (roughly chopped)
1 Onion (roughly chopped)
5 cloves Garlic (roughly chopped)
4 Stalks Celery (roughly chopped)
Red Wine
Bouquest Garni (Marjoram, Tarragon, Cilantro)

Normally, I would burn the **** out of the bones, deglaze the pan, and go from there, however I didnt want my sauce to come out too brown or have it overpower the oranges. So saute off the vegetables and bones in some olive oil, until the vegetables are soft. Be careful not to let the meat burn, since, again, it'll throw off the color of the sauce.

Step 8:

Add enough red wine to deglaze the pan and dissolve the sucs. Add enough water to just cover the vegetables.

Step 9:

Simmer for 1 1/2 hours, and season with salt/pepper. Strain through a fine mesh and let reduce by 1/2.

Step 10:

Making the Sauce Bigarade:

Ingredients:

1 1/2 cups of Beef Stock
4 large Oranges
1/4 cup sugar
1/2 cup Balsamic Vinegar
1/4 cup Cognac (flamed)
4 Tbsp Butter

Start a gastric by letting the sugar carmelize - pour the sugar in a pot and let it cook over medium heat.

Step 11:

Stir until the sugar is dissolved and starts boiling.

Step 12:

Let it cook until it turns a caramel color, at which point remove from heat.

Step 13:

Carefully pour in the vinegar and let it dissolve into the caramel.

Step 14:

Juice the oranges, and let it simmer until the juice reduces by 1/2.

Step 15:

Stir in the beef stock and flamed cognac.

Step 16:

Let it reduce until it is a syrup-like consistancy.

Step 17:

In the meantime, juilenne some orange zest and blanch them in boiling water until soft.

Step 18:

Once thickened, strain the sauce, and finish off with a monter au beurre - slowly stir in the butter - and the orange zests.

Step 19:

Serve the sauce over the ribs and enjoy the burnt anus you'll be having in the morning.