From: Executive chef Micah Willix, Ecco, Atlanta. Yield: 4 servings.
8-12 piquillo peppers, canned, roasted
12 oz. braised short rib
6 oz. braising liquid
BRAISED SHORT RIBS:
2 lb. short ribs
1⁄2 lb. carrots, cut into 1⁄2-inch chunks
1⁄2 lb. celery, cut into 1⁄2-inch chunks
1⁄2 lb. onion, cut into 1⁄2-inch chunks
5 cloves garlic
1 Tbsp. thyme
2 cups red wine
1 qt. beef broth
to taste, salt and pepper
1⁄4 cup extra virgin olive oil
1⁄4 cup piquillo peppers, cut into 1⁄4” dice
1⁄4 cup flour
1⁄4 cup butter
For peppers: Select 2-3 peppers depending on size. Divide rib meat evenly between peppers and gently stuff each one with a spoon. Heat a small cazula or saute pan over medium heat and sear peppers on all sides until they caramelize, then add braising liquid and simmer until liquid is reduced by half. Serve with plate underliner.
For braised short ribs: Season ribs liberally with salt and pepper. In a medium saute pan, heat oil to just below smoke point; carefully place ribs in pan, meat-side down. Sear on each side for about 5 minutes or until deep brown. Remove ribs and pour off fat, add garlic and onion, saute until golden. Deglaze with wine and reduce by half. Then add carrots, celery, ribs and broth, and bring to a simmer. Cover pan with lid or foil, place in a 250 degree oven and braise for about 3 hours or until meat is just falling off the bone. Remove ribs from juices and let cool to room temperature and shred with two forks. Place one pot back on stove with remaining juices and reduce by half; strain and reserve. About 3 cups of liquid should be left. In another saute pan, melt butter and mix in flour to make a golden paste (roux), cook over low heat, stirring constantly for about five minutes. Next, add 11/2 cups of braising liquid slowly and stir until there are no lumps left. Fold in diced peppers and rib meat, and let cool.