Smoked Beef Short Ribs

Smoked Beef Short Ribs with Parsnip Puree and Brioche Toast
(4 parts)

Part 1 – Brisket Dry Rub

Ingredients Quantity
Black Pepper ¾ cup
Celery Salt ¾ cup
Chili Powder ½ cup
Salt ¾ cup
Granulated Garlic ¾ cup
Dry Oregano ¾ cup

Thoroughly combine all ingredients.

Part 2 – Ribs Mop Sauce

Ingredients Quantity
Lemon juice ¼ cup
White Wine Vinegar 1 quart
Ketchup 2/3 cup
Paprika ½ cup
Salt 3 tablespoons
Cayenne Pepper To taste
Apple juice (reduced by half) 1 cup

Mix all ingredients together and whisk until incorporated. Mop ribs every hour.

Part 3 – Parsnip Puree

Ingredients Quantity
Parsnips 2 pounds, peeled and diced to 1" cubes
Whole Milk 3 cups
Water 3 cups
Whole Butter ½ pound, diced
Salt To taste
Pepper To taste

Bring parsnips, water, milk and butter to a hard simmer in a medium wide bottom pot. Simmer for 30-45 minutes or until parsnips are overcooked.

Strain mixture through fine mesh strainer, saving the liquid.

Add ½ the parsnips and 2 oz. of the saved cooking liquid to a blender. Blend smooth. Add additional cooking liquid in very small portions if parsnips don't blend smoothly.

Season puree with salt and black pepper. Pass the puree through the strainer again to ensure a smooth consistency.

Part 4 – Smoked Beef Short Ribs, Parsnip Puree, Brioche Toast

Ingredients Quantity
Smoked Beef Short Rib 4 bars
Parsnip Puree ½ cup
Brioche 1 each
Butter 2 tablespoons
Orange 4 segments
Sea Salt As needed
Black Pepper As needed

Cook short ribs and keep warm.

In a small sauce pot, heat parsnip puree over medium heat, stirring occasionally. Adjust seasoning if needed. Remove from heat when hot.

Slice the brioche bread into the same size and shape as smoked short ribs. Heat butter in a non-stick pan over medium high heat, allowing the butter to foam. Add the brioche rectangles on both sides until golden brown. Remove from pan.

Spoon two tablespoons of parsnip puree onto the plate. Alongside, place smoked short rib, topped with the brioche and an orange segment.