Gallery: How Betony Makes Their Short Ribs

Grilled short rib with romaine and sweetbreads
Grilled short rib with romaine and sweetbreads
The dish in question, in all of its beefy glory.
Dressing the ribs
Dressing the ribs
These short and back ribs are dressed with cloves of garlic, sprigs of fresh thyme, and cold chunks of aged beef fat. Take special note of the aged beef fat; you may begin to notice a theme later on.
Sous vide
Sous vide
The ribs spend a full 48 hours in the temperature-controlled water bath.
48 hours later....
48 hours later....
The ribs, after their long bath.
Rib meat
Rib meat
The trimmed short rib is a perfect pink from edge to edge. Also, check out that awesome marbling.
Grilling
Grilling
To get the perfect char, the short ribs are grilled on a Japanese yakitori grill.
White charcoal
White charcoal
The chefs prefers a special Japanese white charcoal—called bincho-tan—which burns very cleanly and can be used many times over.
Beef sauce
Beef sauce
Now that we've cooked the short ribs you may think the hard work is done, but oh no—we're just getting started. To make the beef sauce, scraps of beef and bones are first roasted until they're nice and browned.
Beef sauce
Beef sauce
Then tons of aromatics are added along with wine, sherry, and chicken stock. Once the mixture simmers for a good long while (about an hour), the sauce is strained and reduced.
Aged beef fat
Aged beef fat
Behold! The secret ingredient behind this dish—aged beef fat. Fat is flavor, and aged beef fat is, well, aged delicious fatty flavor. So of course chef puts it in everything.
Aged beef fat
Aged beef fat
Chef Shuman renders the fat from ground fatty aged beef.
Aged beef fat
Aged beef fat
...which then goes in the beef sauce.
Romaine hearts
Romaine hearts
These hearts of romaine are separated from the outer leaves, which are used later in the lettuce potato puree.
Romaine hearts
Romaine hearts
Because lettuce is far too healthy, it gets brushed with aged beef fat.
Romaine hearts
Romaine hearts
...before getting charred on the grill.
More grilling!
More grilling!
The back ribs are grilled as well.
Back ribs
Back ribs
This is a true testament to how much care is taken in the preparation of this dish. The chef actually uses SAND PAPER to smoothen the bone into the perfect handle for this lollipop-like cut of meat. And I have to admit, yes, it does make a difference.
Fried sweetbreads
Fried sweetbreads
Veal sweetbreads are brined for two days before they are coated in flour and fried. Note: if you're not familiar with sweetbreads, it's decidedly NOT what it sounds like. Also, don't knock it till you try it.
Fried sweet breads
Fried sweet breads
Fried to a crisp golden brown.
Components
Components
Now we have all of the main components of this not-so-simple dish, but we're still missing one thing....
Lettuce potato puree
Lettuce potato puree
To make lettuce potato puree, you must first make potato puree. Which is essentially mashed potatoes.
Lettuce potato puree
Lettuce potato puree
The boiled fingerling potatoes go straight into the potato ricer.
Lettuce potato puree
Lettuce potato puree
...where they get riced!
Lettuce potato puree
Lettuce potato puree
Riced potato.
Lettuce potato puree
Lettuce potato puree
The riced potato is then mixed with butter and cream and passed through a fine sieve.
Lettuce potato puree
Lettuce potato puree
Potato puree!
Lettuce potato puree
Lettuce potato puree
The outer leaves of the romaine lettuce were blanched and pureed into this vibrant green paste. Add potato puree and you have a beautiful green lettuce-potato-puree.
Grilled short rib with romaine and sweetbreads
Grilled short rib with romaine and sweetbreads
That's actually (finally) everything. The short ribs are sliced and seasoned...
Grilled short rib with romaine and sweetbreads
Grilled short rib with romaine and sweetbreads
...and the rest of the elements are plated. In case you were wondering, the dish is finished with a pour of beef sauce and a generous drizzle of (more) aged beef fat.