Braised Short Ribs with Carrot and Mushroom Gravy over Blanched Brussels Sprouts and Basmati Rice

Many say meat makes the meal, but we say it's the means to marry meals together. Steak and mashed potatoes, meatballs and spaghetti, fish and chips... clearly it's difficult to plan what you're having for dinner without carefully considering the proteins involved.

We were lucky enough to find some beef short ribs on sale at the grocery store this past week. Because it's an ingredient that we really haven't played around with too much, it was time to take the plunge and invest. Given that beef has such a robust flavor, some kind of leafy green was necessary to balance its richness to achieve our goals of healthiness. We hope this recipe will tantalize your taste buds and inspire your curiosity in the kitchen!

1 lb beef short ribs

12 oz water

2 large julienned carrots

1/4 cup dried shitake mushrooms

1 tbsp smoked paprika

2 tsp freshly chopped garlic

3 large bay leaves

3 large sprigs rosemary

1 tsp toasted sesame oil

1 lb fresh Brussels sprouts

12-16 oz water

2 tsp kosher salt

1 cup basmati rice

**Leftover Brussels sprout stock

In a Dutch oven, combine 12 oz. water, paprika, bay leaves, shitake mushrooms, rosemary and sesame oil then bring to a boil. Add short ribs and carrot slices. Cover, place in a preheated 250 F oven and cook for 2 hours.  When finished, remove short ribs and about 1/2 of the carrot and mushrooms. Puree the ingredients left in the Dutch oven to create the sauce. Plate the short ribs over the rice, then pour the sauce over the top. 

Rinse Brussels sprouts and cut bottoms off. Place in a 2-4 qt. stock pot, cover sprouts with water then add salt. Bring to a boil and cook until the sprouts are bright green. Remove from heat, **strain sprouts and reserve the water in the sauce pan. Immediately place sprouts in an ice bath to stop the cooking process and preserve their color.  As the rice is cooking, add the Brussels sprouts to a large sauté pan or wok and fry until a golden brown crust is formed, about 5-10 minutes. Try to time this so that the rice and short ribs are finishing at about the same time.

**Prepare rice by measuring correct amount and then rinsing it in a sieve or colander until the water that runs off is clear. Cook the rice in the Brussels sprout stock, over medium heat until the water level reduces down to 1/4" above the level of the rice. Cover the pan, then reduce heat to medium low and continue cooking the rice for an additional 12-15 minutes. Ensure that the majority of the liquid has cooked into the rice, but not all of it. Allow to stand for an additional 10 minutes, then fluff with a fork. Serve and enjoy!