Chef Karl Edlbauer
Dux, The Peabody Orlando
Yield: 2 servings
4-bone veal short rib racks 2
Olive oil 1 Tbsp.
Garlic clove, minced 1
Carrot, chopped 1
Small white onion, chopped 1
Celery, chopped 1 rib
Bay leaf 1
Kosher salt to taste
Ground white pepper to taste
Veal stock 1 qt.
Water 1 qt.
Vidalia onion, diced 1
Irish whiskey 2 cups
Stout 3 qt.
Dark brown sugar 1 lb.
Cinnamon 1 stick
Leek, white only 1
For short ribs, slice between each bone, creating individual rib portions. Season with salt and pep-per.
Heat 1 Tbsp. olive oil in roasting pan over high heat. Add ribs to hot pan; brown well on all sides. Add garlic, carrot, onion, celery and bay leaf. Cook, stirring, until vegetables begin to color. Season with salt and pepper.
Add veal stock and water. Remove from heat; cover with foil. Bake at 375F until meat is fork tender, about 2 hours.
Carefully remove ribs from cooking liquid; cool in refrigerator. Once rib meat has fully cooled, pull individual potions away from the bone, keeping each meat portion intact.
Remove silver skin from bones and meat. Reserve meat. Bring pan of heavily salted water to boil; add bones. Cook to clean off all meat and fat; dry with towel. Reserve bones for service.
For glaze, combine onion and whiskey in large pan; cook until whiskey is reduced by half (take care not to let whiskey ignite). Add stout, brown sugar and cinnamon stick; cook until reduced to a thick glaze.
Cut leek into fine slivers; pat dry. Deep-fry briefly to frizzle; drain and season with salt.
To serve, heat meat and glaze. Plate bones at a slight angle; place glazed rib meat on top, at opposing angle. Lightly drizzle with additional glaze; top with frizzled leeks.