You might call it the ultimate comfort food. Hearty beef in a delicious sauce. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Tanya Evans
The Restaurant: Café Mistral on South Beach
The Dish: Short Ribs

5 lbs. short rib meat cut in large cubes (or pot roast)

For the Mirepoix
3 tbs. olive oil
1 celery stalk
2 large yellow onions
1 leek
2 large carrots
4 cups of beef stock
1 cup of crushed tomato
8 garlic gloves
small bunch thyme
small bunch rosemary
1 cup Worcestershire sauce
1 cup red wine

For Spice Mix
1 tbs. garlic salt
1 tbs. cumin
1 tbs. salt
1 tbs. pepper
1 tbs. dried mustard
1 tbs. any seasoning salt
1 tbs. cayenne pepper

Method of Preparation:

– Add olive oil to a hat pan, then make a mirepoix with fresh vegetables. Add onions, carrots and leeks. Sauté on high and stir until the mirepoix begins to caramelize, about 20 minutes.

– Heat another pan. Add beef broth, crushed tomatoes, Worcestershire sauce, red wine, fresh garlic, fresh thyme, rosemary and the mirepoix and bring to a boil.

– While that’s going, make the seasoning. Add seasoned salt, pepper, cayenne pepper, garlic powder, dried mustard, cumin and salt. Mix together, then rub the spice mix on all sides of the short rib meat. If you don’t have that, you can also use pot roast.

– Sear the meat in olive oil. Next, put it in the mirepoix pot and simmer for several minutes. Transfer to an oven pan. Seal it up and bake at 325 degrees for four hours.

– When it’s done, take out the meat. Discard the herbs, strain the liquid and set it aside.

– Put about 20 percent of the mirepoix in a blender and puree. Add the puree to the reserved liquid and simmer for 15 minutes. Strain again and it’s ready to plate with mashed potatoes, sautéed carrots, the short ribs and sauce, and a sprig of thyme.

To Plate:
Serve the short ribs and sauce with mashed potatoes, sautéed carrots, and garnish with a sprig of thyme.

Serving suggestion: Cabernet Sauvignon

Serves: 4-6

Café Mistral
110 Washington Ave.
Miami, FL 33139
(305) 763-8184

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