Braised shortrib for stuffed piquillos

• 6 fl oz Blended olive oil​
• 9 lb Short Rib
• 1/4 cup Kosher Salt
• 1/8 cup Black pepper ground
• 3 tbsp Smoked Hot Pimentón
• 16 oz Small chop celery
• 16 oz Sliced leek white / light green
• 32 oz Small chop onion
• 16 oz Small chop carrot
• 5 oz Chopped garlic
• 1/4 cup Tomato paste
• 8 oz Chopped Tomato
• 2 oz Thyme Sprig
• 1 qt Red Wine
• 1 qt Chicken Stock

Equipment: 

• Sheet Pan​
• 6inch deep Hotel Pan​
• Mixing Bowl​
• Measuring spoons​
• Measuring Cups​
• Scale
• Large wide pot (rondeau)​

​‍

‍
   

1. In a mixing bowl, combine salt, pepper and paprika​
2. Season short ribs with mixture, evenly on all sides​
3. In a large rondeau, heat oil over medium-high flame​
4. Add short ribs to the oil and sear well on all side​
5. Lower heat to medium flame and remove short ribs.  Set aside on sheet pan and let rest (Short rib should have a deep color)​
6. Add celery, onion, leeks, and carrots to pot and cook until soft and slightly brown, about 7 minutes​
7. Add tomato paste and garlic then cook another two minutes and add chopped tomato​
8. Turn heat to high then add red wine and deglaze pan.  Allow wine to reduce by half and then turn off heat.​
9. Add wine/vegetable mixture to a 6 inch deep hotel pan, then place short ribs in mixture​.
10. Add chicken stock and thyme sprigs to pan.  Liquid should come halfway up the side of the short rib. Cover tightly with plastic wrap and then foil​
11. Cook short ribs in Combi Oven for 3 hours at 275 degrees, high fan, 100% humidity.
12. Hold short ribs in Combi for 9 hours at 165 degrees, high fan, 100% humidity.
13. Once timer is up, carefully pull short ribs out of braising liquid and place into another hotel pan.  Allow to cool to room temperature​
14. Pull the thyme out of braising liquid and puree until smooth with a hand blender. Cool and reserve for service​
15. Once short ribs are room temp. shred them with two forks​. And add 8oz of braising liquid. Mix well
16. Carefully stuff each piquillo with 1 oz of shredded short rib and portion on to a sheet pan​
17. Wrap, label and cool​

‍

-Short ribs can be cooked over night

-Short ribs can also be cooked in a convection oven for 12 hours at 200 degrees, low fan