Braised Buffalo Short Rib & Asparagus Gel

*Serves 2*

### 1. The Components

* **The Protein:** 2 large Buffalo short ribs (bone-in).

* **The Braise:** 500ml beef stock, 200ml Port wine, 1 onion, 1 carrot, 1 celery stalk, 2 cloves garlic, 2 sprigs rosemary.

* **Pommes Purée:** 300g Yukon Gold potatoes, 150g cold butter, 50ml warm heavy cream, salt.

* **Asparagus Gel:** 10 asparagus spears (tips removed for garnish, stems used for gel), 1g Agar-Agar.

* **Garnish:** Edible flowers (violas or borage), scally grass (curled scallions), herb oil.

---

### 2. Step-by-Step Execution

#### **The Braised Buffalo**

1. Season ribs heavily with salt and pepper. Sear in a hot Dutch oven until a dark crust forms on all sides.

2. Remove ribs. Sauté mirepoix (onion, carrot, celery) until caramelized.

3. Deglaze with **Port wine**, scraping the bottom of the pan. Reduce by half.

4. Return ribs to the pan, add stock and herbs. Cover and braise at **150°C (300°F)** for 3.5 to 4 hours until fork-tender.

5. **The Glaze:** Strain the braising liquid into a small saucepan. Simmer until it reduces to a thick, glossy coat-the-back-of-a-spoon consistency.

#### **The Pommes Purée (The Robuchon Style)**

1. Boil peeled potatoes in salted water until soft. Drain and let steam dry for 2 minutes.

2. Pass through a **potato ricer**, then through a **fine-mesh tamis** (sieve) for a cloud-like texture.

3. Vigorously whisk in cold butter cubes one by one, then the warm cream. It should be glossy and almost pourable.

#### **The Asparagus Gel**

1. Blanch asparagus stems in boiling salted water for 2 minutes; shock in ice water.

2. Blend with a splash of water until smooth. Strain through a cheesecloth to get "asparagus water."

3. Whisk 100ml of asparagus water with **1g Agar-Agar**. Bring to a boil for 1 minute.

4. Set in the fridge, then blend the resulting jelly into a smooth fluid gel. Transfer to a squeeze bottle.

---

### 3. Plating Guide

| Element | Placement | Technique |

| --- | --- | --- |

| **Pommes Purée** | Center-Left | A large "puddle" or a clean circle using a ring mold. |

| **Buffalo Short Rib** | Atop Purée | Place the rib bone-side up or removed from bone for a cleaner look. |

| **Port Reduction** | Over Rib | Nap the meat generously with the glaze so it shines. |

| **Asparagus Gel** | Perimeter | Pipe 3–5 sharp, vibrant green dots around the purée. |

| **Scally Grass** | Top of Rib | Place a "nest" of the curled scallions for height. |

| **Edible Flower** | Offset | Nestle one flower into the scally grass or on a gel dot. |

---

### 🧪 Technical Tip: Scally Grass Preparation

To get the perfect "grass" effect, slice the dark green tops of scallions into very long, hair-thin strips. Immediately submerge them in a bowl of **ice water with a pinch of salt**. After 10 minutes, the fibers will contract, causing the greens to curl into intricate, springy spirals that hold their shape on the hot meat.