Braised short rib pot stickers with caramelized onion jus and ho - Cincinnati News, FOX19-WXIX TV

Braised short rib pot stickers with caramelized onion jus and horseradish sauce

Braised short rib pot stickers with caramelized onion jus and horseradish sauce
From Todd Kelly, chef, Orchid's at Hilton Netherland Plaza

For the pot stickers
1 lb. Beef short ribs
1 ea carrot
1 ea  celery stalk
1 ea  onion
2 T tomato paste
1 ea thyme sprig
2 ea bay leaf
1 btl Red wine
1 qt chicken stock
20 ea gyzoa skins
Season the ribs with salt pepper. Dredge the ribs in flour and sear in clarified butter until golden brown on all sides, add diced carrots, celery and onions and cook until brown, add tomato paste, thyme and bay leaves, cook for 1 minute.
Add red wine and reduce by half.
Add the chicken stock and braise in a 350 oven covered in foil until tender about 2 hours.
Remove the ribs from the stock. Strain the stock and reduce until the sauce will coat the back of a spoon.
Shred the short ribs and pour enough sauce overtop to coat the ribs
Place a small amount of short ribs in the center of the gyoza skins. Wet one side of the skin with water and fold the skin in half crimping on one side.
Gently steam the pot sticker until the dough is cooked through,. Reserve the pot stickers
For the onion jus
5 ea  white onions
1/4 c butter
2 c sherry
1 qt  chicken stock
1 ea thyme sprig
In a sauté pan slowly cook the onions in butter until caramelized. Add the sherry and cook by half. Add the chicken sock and cook until onions are soft and desired flavor is reached.
Puree the sauce in a blender and do not strain.
Horseradish sauce
1 C crème fraiche 
1/4 c horseradish
2 T Worcestershire sauce
1 ea lemon juiced
Combine all ingredients
To plate.
Sear the short ribs in oil until golden brown.
Place a small pool of the sauce in the center of the plate.
Top with the short ribs and horseradish sauce and micro greens
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