Molasses-Glazed Short Ribs
w/Lobster & Cabernet Peruvian Mash
Chef Demetrio Marquez | Reinhart New Orleans
- 8 oz short ribs, cooked
- 3 oz molasses glaze (recipe below)
- 6 oz purple Peruvian potatoes
- 8 oz cabernet wine reduction (recipe below)
- 8 oz butter, unsalted
- 8 oz savory cream (recipe below)
- 3 sprigs fresh thyme
- 4 oz cooked lobster knuckle with claw meat
- Salt & pepper to taste
- Molasses Glaze: Turn the temperature on stove to medium heat. In a small sauce pan, add molasses and 2 ozs of butter, and stir continuously on stove until it reduces to half. Set aside.
- Cabernet Wine Reduction: Keep the temperature on stove at medium heat. In a small sauce pan, pour in wine, then reduce by half over stove. Set aside.
- Savory Cream: Keep the temperature on stove at low-medium heat. In a small sauce pan, add heavy cream, butter and thyme. Let it steep for 10 minutes, then remove thyme. Set aside.
- On a cookie sheet, place cut and uniformed cooked short ribs on the wire rack and cook for 10 minutes. Around the 8-minute mark, check internal temperature for 155 degrees, then with a brush, glaze short ribs with molasses and finish until caramelized.
- In a 2-quart pot, add salt to water, then bring to a boil. Add peeled and cubed purple Peruvian potatoes to water and boil until firm. Once cooked, strain potatoes and put back into pot, then add reduced cabernet wine, ½ of savory cream and mash. Adjust with salt and pepper, then set aside.
- In a small shallow pan, add ½ of savory cream and lobster meat and place on stove for 8 minutes. Remove, adjust with salt and pepper.
- Ideally, the mash is in the center of the plate, then shingle with short ribs on one side, topped with lobster, garnished with fried leeks, thyme sprig and capped lemon half. Drizzle cream reduction over lobster and molasses reduction over short ribs.