Recipe courtesy of Rocky Hill Inn
Recipe courtesy of Rocky Hill Inn
Episode:
Triple D Nation: Mac Daddy Meat
Fat Daddy Burger
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- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr 5 min
- Yield: 4 servings
- Level: Intermediate
- Total: 2 hr 30 min
- Active: 1 hr 5 min
- Yield: 4 servings
Ingredients
Braised Short Ribs:
Red Onion Jam:
Burger:
Directions
- For the braised short ribs: Preheat the oven to 400 degrees F.
- Heat a Dutch oven over medium heat. Add the oil, then the short ribs. Sear 4 to 5 minutes on both sides until golden brown. Remove from the pan and set aside. In the same pan, add the celery, carrots, onion, garlic, rosemary and thyme, and cook for 2 minutes. Add the red wine to the pan and stir to deglaze. Add the veal stock, then return the short ribs to the pan. Cover and put in the oven until tender, 1 hour 30 minutes.
- For the red onion jam: In a saucepan, add the red onions, red wine and granulated sugar. Cook on medium heat, stirring occasionally, until thick and jammy, 25 to 30 minutes.
- For the horseradish creme fraiche: Combine the sour cream, horseradish and some salt and pepper in a bowl. Stir until combined.
- For the burger: Prep eight 4-ounce burger patties from the beef and sprinkle with salt and pepper. In a skillet, add some blended oil on medium-high heat. Sear each patty, then flip and add provolone to each patty. Stack two 4-ounce patties on top of each other. Take the short ribs out of the oven.
- Shred the short ribs with 2 forks. Spread the brioche buns with the horseradish creme fraiche. Place the patties on the buns. Place the shredded short rib, red onion jam and arugula on top of each burger and add the bun tops.
