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Michael Lina - Hibiscus Braised Short Ribs

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Legoland Chef Michael Lina has a dish to warm our bellies.
Ingredients

INGREDIENTS HIBISCUS RUB:

  • 1 cup Brown Sugar
  • ¾ cup Dried Hibiscus Flowers
  • ¼ tsp coriander powder
  • ¼ tbsp cinnamon
  • ¼ tsp clove powder
  • ¼ tbsp allspice powder
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 1 tbsp chipotle powder
  • ½ tbsp chili powder
  • ¼ tsp Italian herb blend
  • ¼ tsp dried oregano
  • 2 tbsp blackening spice
  • 1 tbsp smoked paprika
  • ½ tsp chili flakes
  • 1 tbsp bay leaves, powdered

INGREDIENTS PORT WINE BRAISING LIQUID:

  • 1 quart port wine
  • ½ quart red wine
  • 1 cup brandy
  • ½ cup tomato paste
  • ½ quart carrots, large cuts
  • ½ quart yellow onions, large cuts
  • ½ quart celery stalks, large cuts
  • ¾ bulb fennel, quartered
  • ½ gallon beef stock

SHORT RIBS INGREDIENTS:

  • 5 pounds bone-in short ribs
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper

ASIAGO ROSEMARY POLENTA CAKE INGREDIENTS:

  • 1 cup whole milk
  • ½ cup water
  • ½ cup polenta
  • 1 sprig fresh rosemary
  • ½ peeled shallot, cut in half
  • 2 cloves peeled garlic, crushed
  • 1.5 sprigs fresh thyme
  • ½ cup creme fraiche
  • ¼ cup butter
  • ½ cup asiago cheese, shredded
  • Salt and pepper to taste

SUNFLOWER SEED GREMOLATA INGREDIENTS:

  • ½ cups roasted sunflower seeds
  • 2 tablespoons fresh parsley, chopped fine
  • ½ lemon, zest and juice
  • Salt and pepper to taste

Michael Lina - Hibiscus Braised Short Ribs - Home & Family

HIBISCUS RUB INSTRUCTIONS:

1. Mix all ingredients using a blender

PORT WINE BRAISING LIQUID INSTRUCTIONS:

1. Sweat all vegetables

2. Add tomato paste, stir until evenly distributed to vegetables

3. Deglaze vegetable mix with all alcohol and spirits, burn off alcohol, then add beef stock

4. Combine vegetable mixture and liquid

SHORT RIBS INSTRUCTIONS:

1. Rub short ribs with hibiscus rub, make sure all surfaces are coated

2. Season with salt and pepper

3. Rest the short rib for about an hour to cure

4. After curing, char short ribs on the frill

5. Braise short ribs in the liquid and vegetable mixture for 2 ½ hours at 385˚ or until tender

6. When done, take meat out of the liquid

7. Strain liquid

8. Reduce liquid until mildly thick consistency

9. The reduction is the jus

ASIAGO ROSEMARY POLENTA CAKE INSTRUCTIONS:

1. Put herbs and vegetables in a bouquet garni

2. Simmer milk and water together with the garni for about 15-20 minutes

3. Remove garni then stir in the polenta from the liquid

4. Keep stirring until polenta is cooked and tight in feel

5. Add butter, asiago and creme fraiche, stir

6. Season with salt and pepper

7. Place polenta on a half sheet pan, even out polenta to form a cake

8. Cool down and portion accordingly.

SUNFLOWER SEED GREMOLATA INSTRUCTIONS:

1. Chop sunflower seeds to bits

2. Combine parsley and lemon zest

3. Combine the first two steps

4. Season with salt and pepper and with a little of the lemon juice if needed

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