Natural Beef Short Ribs with Ancho Chili Chocolate Sauce, Vanilla Scented Potatoes & Carrot Jus with Yellow Gazpacho Soup with Dungeness Crab

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Natural Beef Short Ribs with Ancho Chili Chocolate Sauce, Vanilla Scented Potatoes & Carrot Jus


1 lb                    Natural beef short ribs off the bone
1 ea                    Carrot rough chopped
1 ea                    Medium size onion
2 Stalks                Cleaned and chopped Celery
2 oz                    Olive oil
4 Tablespoons             Ancho Powder
2 Tablespoons            Course Salt (Kosher)
3 cups                Beef Stock or Veal Stock
1 cup                    Hearty red wine
2 cloves                Fresh Garlic
¼ lb                    Ibarra Chocolate

 Mashed potatoes

1 Lb                    Peeled Red ‘B’ Potatoes
¼ lb                    Unsalted Butter cubed
1 each                Vanilla Bean
Salt                    to taste
White pepper            To Taste

Carrot jus

½ each                Carrot small, chopped
1shallot                Chopped
½ cup                    Chicken stock
1 Tablespoon olive oil        

Cooking procedure


Clean all fat off the outside of your short ribs. Season well with salt and ancho chili powder. Preheat a pan with a tight fitting lid on high heat. Sear your ribs in the olive oil until dark brown on all sides. Add your garlic clove, onion, carrot, and celery. Lightly brown your vegetables and then add your red wine and reduce by two thirds. Add your stock and bring to a gentle simmer. Cook for about three hours until fork tender. When finished strain your cooking liquid and reserve


Cover the peeled potatoes with water in a small pot. Cook on medium heat until tender. Split your vanilla bean and scrape the seeds from the inside of the bean into a small pan with your butter. Melt you butter on low heat. This will help steep the vanilla. When the potatoes are fully cooked, drain the water and mash with a potato masher. Add the butter then the salt and white pepper to taste.

In a small sauce pot reduce you cooking liquid down to about 1 cup and then slowly whisk in your chocolate sauce

Carrot Jus

On low heat in a small sauce pan sweat your shallots until translucent. Add the carrots and chicken stock. Simmer until the carrots are fully cooked. Remove from the heat and blend in a blender.

Yellow Gazpacho Soup with Dungeness Crab
For 4

3 each             Yellow Tomatoes, cored Seeded
1-1/2 each       English Cucumbers, peeled and seeded
1-1/2 each       Yellow Bell Peppers, Seeded
1/8  each          Yellow Onion, peeled
2 stalks            Celery, Washed, no Leaves
1 pinch             Chopped Garlic
1   oz                 Olive Oil
1.5 oz                Sherry Vinegar
1/2 Tbs             Cilantro Chopped
½ Cup              Water
To taste            Salt
To taste            Ground white pepper
1 lb                    Dungeness Crab
2Tbs                 Extra Virgin Olive oil
1 each             Juice of a fresh lemon

With a chefs knife rough chop all the ingredients.
Put half the water in a blender and add a small handful of your ingredients.
Turn the blender on.
You want to slowly add your ingredients so they liquefy and the blender continues to blend properly.
 If the ingredients in the blender stop blending add a little more water to thin the soup down.
 Add all ingredients until blended smooth. Strain through a medium course mesh strainer and chill.

Clean the Dungeness Crab of all shells and toss with olive oil and lemon juice, salt and pepper.
You need to start with the cover off of the top of the blender. When you first start to blend the ingredients, use the pulse button on the blender to start the ingredients turning. Once it’s blending properly slowly add more ingredients. If you put the ingredients in the blender and just turn it on you will have a surge out through the top of the blender. Pulsing prevents this from happening. If you don’t have a pulse button adjust the blender to the low speed and toggle it on and off quickly so the ingredients blend properly.