The Tastes of Texas

AUSTIN (KXAN) - Dr. Pepper Short Ribs Page 1/2


Mise en place for 01 portion:
Bone In Tied Short rib
burnt corn pudding
Oven Roasted Vegetables
cherry tomatoes
Dr. Pepper Sauce

Item 1: Dr. Pepper Short Rib Yield:
Bone in Tied Short Rib 6 each
Diced Carrots 1 each
Diced Onion 2 each
Diced Celery 1/2 Bunch
Demi Glace 1 qrt
Dr. Pepper Syrup 2 cups
Chopped Garlic 2tbs
Method:
In a pot, caramelize the vegetables. When ready add the garlic and cook until soft. Add Demiglace and Dr. Pepper
syrup and reduce by a 1/4. Season and sear all sided of the short rib. Place in a roasting pan and cover with the
braising liquid. Cover the pan with foil and place in a 300 degree oven for 3 1/2 hours or until fork tender. When finished
strain the liquid and skim fat for the sauce

Item 2: Burnt Corn Pudding
Cut Corn 2 cups
Diced Shallots 1 tbsp
Diced Jalapeno 1 tsp
Minced Red Pepper 1 tbsp
Minced Garlic 1 tsp
Olive Oil 1 oz
Heavy Cream 2 cups
whole eggs 6 each
sugar 1/4 cup
salt and pepper as needed

Note: For best results use fresh corn and scrape the cobs.

Sautee the corn, shallots, jalapeno, pepper and garlic for 3 minutes or until corn is tender.
Combine the eggs and cream together to make custard (add scraped corn to this mixture)
Place corn mixture into greased 4 ox aluminum cups and cover with custard. Bake at 325 degrees
until mixture is set. Chill and reserve.

Before service reheat and brule the top with sugar.