Inside HALL

Cabernet Braised Beef Short Ribs with Roasted Asparagus Confit, & Truffle Essence Aioli

Ingredients For The Short Ribs

3 lbs Flanken Cut Beef Short Ribs
2-3 tbsp Olive Oil
1 ½ cups Cabernet Sauvignon
½ cup Beef Stock
4 sprigs Rosemary
½ lb Shiitake Mushrooms, stemmed and sliced
2 large Onions, peeled and cut into thin wedges
4 cloves Garlic, crushed
Salt & Pepper, to taste
Micro Greens, for garnish


  • Preheat the oven to 300°F.
  • Season the beef with salt & pepper. In batches, heat a large skillet pan on high heat. Add some olive oil and sear the beef on both sides until nicely browned.
  • Deglaze the pan with the cabernet and continue to simmer for about 5 minutes. Add in the stock and bring to a gentle simmer.
  • Place the beef along with the cooking liquid, rosemary, shiitakes, onions, and crushed garlic into a large roasting pan. Season with salt & pepper. Wrap tightly with foil and place into the oven for about 1 ½-2 hours, until the meat is fork tender.
  • Strain the cooking liquid into a saucepan (reserving the meat, shiitakes, and onions). Bring to a simmer and reduce by about 75%.

Ingredients For The Rest

12 cloves Garlic, peeled, trimmed, and cut in half
¾ cup Grapeseed or Vegetable Oil
1 large Egg Yolk
½ tbsp Dijon Mustard
2 tbsp Truffle Oil
2 lbs Medium Asparagus, trimmed
3-4 tbsp Olive Oil
2 tbsp Rosemary, minced
Salt & Pepper, to taste


  • Place the garlic and oil in a small saucepot over simmer-low heat, and bring to a very gentle simmer. Continue to simmer, stirring often, until the garlic is soft and just starting to turn golden (about 25-30 minutes). Remove from the heat and let cool for about 10 minutes. Strain the oil well; reserving the oil for the aioli and the garlic to serve with the final dish.
  • Wisk together the egg yolk and mustard until well blended. While whisking rigorously, slowly pour in the garlic and truffle oils until smooth and fully emulsified; adjust seasoning with salt & pepper.
  • Preheat the oven to 375°F.
  • Toss the asparagus with the olive oil and rosemary, along with some salt & pepper. Place onto a parchment paper lined sheet tray, and into the oven for about 20-25 minutes until tender and golden brown.

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