Braised “Kobe Style” Beef Short Ribs with Black Truffle Whipped Potato, Root Vegetables and Crisp Garlic Root Recipe Courtesy of Executive Chef David Walzog, SW Steakhouse at Wynn Las Vegas, Las Vegas, NV

Serves 4

Short Ribs:
1 Slab Boneless Domestic Kobe Beef Short Ribs (about 3.5 Lbs when trimmed)  *Note: You can substitute USDA Prime Beef Short Ribs
1 Each Carrot
2 Each Celery Stalks
1 Each Medium White Onion
8 Each Fresh Garlic Cloves
2 Cups Red Wine
1 Qt Dark Rich Veal Stock
2 Tbsp Tomato Paste
4 Each Fresh Thyme Sprigs
3 Each Fresh Bay Leaves
3 Each Fresh Rosemary Sprigs
5 Oz Canola Oil or Grape Seed Oil
Kosher Salt and Ground Black Pepper, to taste

Black Truffle Whipped Potatoes:
5 Each Peeled Yukon Gold Potatoes (about 1 1/2 Lbs peeled and diced large)
1 1/2 Cups Heavy Cream
1/4 Cup Whole Butter
1/4 Cup Black Truffle, slices or peelings
2 Oz Black Truffle Oil
Kosher Salt and Ground Black Pepper, to taste

Root Vegetables and Crisp Garlic Root:
1 Each Baby Carrots, bunch (about 8 pieces)
1 Each Baby Turnips, bunch (about 8)
8 Each Brussel Sprouts
2 Tbsp Canola Oil or Grape Seed Oil
Kosher Salt and Ground Black Pepper, to taste
1 Oz Garlic Root

Pre-heat oven to 350˚

Short Ribs:
Season the beef short ribs with the kosher salt and ground black pepper. On the stove top heat the oil in a large sauté or roasting pan. When the oil is hot add the short ribs and sear until golden brown, about 3-4 minutes on each side. Remove from the pan and set aside. Next add the red wine to the pan and let reduce for about a minute. Add the remaining ingredients and place into the preheated oven. Allow to braise for 2 hours. When ready, remove from the oven and allow to cool for 30 minutes on the counter top. Remove the short ribs from the liquid and cut into four equal portions. Strain the sauce, discard the solids and place the liquid into a small sauce pan. Reduce the sauce over medium-high heat until thickened. Check the seasoning and adjust if necessary with kosher salt and ground black pepper to taste.

Black Truffle Whipped Potatoes:
Add the diced Yukon potatoes in a medium pot and cover with water. Add salt so that the water tastes slightly. Place this over medium high heat and bring to a simmer. Add the cream and butter to a small pot and bring to a boil. Allow the potatoes to cook until the potatoes are softened. When ready, strain the potatoes and place them back into the pot. Add the cream and butter mixture and mash the potatoes until smooth. Next add the black truffle slices, truffle oil and season to taste with kosher salt and ground black pepper. Reserve warm until serving.

Root Vegetables and Crisp Garlic Root:
Remove the leaves from the baby vegetables and reserve aside. Wash and peel the baby vegetables, split the brussels sprouts in half. Heat the oil in a medium sauté pan and sauté the vegetables over medium-high heat until tender, about 4-5 minutes. When tender add the butter to glaze the vegetables. Season with kosher salt and ground black pepper.

Garlic Root – fried over medium-high in a shallow pan until golden brown and crisp

To Serve:
On a warm dinner plate add about a quarter cup of the black truffle whipped potatoes, next add the beef short rib portion on top. Place the cooked vegetables on top of the short ribs and next add some of the crisp garlic root. Sauce the plate with the reduced braising liquid.