- Steve Dolby
- Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.
Sunday, October 11, 2015
Braised short ribs stuffed baked potatoes by Steven Dolby
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(Serves 2-3 people)
1 Celery stalk (sliced)
1 Medium yellow onion (sliced)
100g Shiitake mushrooms (sliced)
5 Thick cut beef short ribs
1/2 Garlic bulb
4 Medium whole shallots
1/2 Cup red wine
2 Tbsp Worcestershire sauce
1 1/2 Cups chicken stock
2-3 Medium baked potatoes
Salt & pepper
Garnish with green onion
1. Preheat oven to 250 degrees.
2. In a shallow bowl, mix salt, pepper, onion powder, garlic powder, and ground coffee.
3. Coat all sides of the short ribs with this coffee mixture and save the unused portion of the rub.
4. In a large cast-iron or stainless steel pot, heat olive oil and butter over medium heat. When the butter has melted into the oil and begins to give off just a hint of steam, begin searing the short ribs.
5. Sear each side of the short ribs, including the narrows sides, for about 2-3 minutes each side, or until it develops a deep golden brown color.
6. Transfer the short ribs from the pot to a plate.
7. Add the onions, carrots, celery, and the remainder of the coffee rub mixture to the pot. Cook for about 10-15 minutes or until the vegetables have softened and become slightly translucent.
8. Stir in the tomato paste until the vegetables are coated in it and cook for about 2-3 minutes, stirring occasionally.
9. Add the garlic and cook for 3-4 more minutes, stirring occasionally.
10. Deglaze the pot with red wine, making sure to scrape the bottom of the pot with a wooden spoon. Cook this for about 3-4 minutes until the alcohol has evaporated.
11. Add the fire-roasted tomatoes and its liquid, Worcestershire sauce, bay leaves, white vinegar, brown sugar and the rosemary sprig.
12. Place the short ribs on top and add enough stock to cover the short ribs and give the ingredients a gentle stir.
13. Bring the pot back to a simmer, cover, and transfer to the oven. Braise for about 3.5 to 4 hours, until the short ribs are fork tender.
14. Serve the braised short ribs the same night or the next along with mashed potatoes and some of the braising liquid.
© STEVEN DOLBY