Yes, here in Hawaii we know our Christmas will most likely be green and bright, with the sun shining by day and the stars at night. Beyond the weather, we know our Holiday tables will be brightened by a host of local dishes and treats. That includes this special recipe from Kukui’ula’s very own, Chef Ben.
This homegrown holiday dish will please the heartiest appetites that slide up to the table.
Braised prime boneless short ribs, fresh pick seasonals from the Farm, a swath of celery puree, with a kick of horseradish. Chef Ben, a big advocate of “localvore,”strives to source his ingredients close to home. Fresh picked vegetables from the Farm, Kauai grazed and raised beef, and South Shore harvested salt.
The majority of the recipe’s ingredients can be found in most kitchens. There’s a couple of things you’ll need to make a run to the store for. Fresh seasonal vegetables, gives the dish a lift and balances out the flavors. For best results, marinate the meat overnight. Let the wine and spices do their magic, and you’ll be rewarded with tender and pleasing bites.
The braised ribs, dressed on a bed of colorful vegetables and celery puree can easily be the center piece of any holiday meal, or serve as an unexpected compliment to a roasted turkey or ham, or the perfect match for poi and lomi salmon. We hope your up for an epicurean twist this Christmas and give this delicious holiday dish from Chef Ben a try. We would love to see pictures and hear stories if you do. Mele Kalikimaka, from the kitchens of Kukui’ula.
Ingredients for Short Ribs:
• 10.5#- Prime Boneless Short Ribs
• 84oz- Red Wine
• 1#- Onion (Big Dice)
• 1#- Carrots (Big Dice)
• 1#- Celery (Big Dice)
• 14ea- Garlic Cloves
• 2ea- Bay Leaves
• 5ea- Fresh Thyme Sprig
• 1tsp- Whole Black Pepper
• 64oz- ½ Reduced Veal Stock
• Salt and Pepper
Ingredients for Celery Root
• 6pc- Celery Root (cubed)
• 1 ½ quart- Heavy Cream
• Salt and pepper
Ingredients for Vegetables:
• 5oz- Seasonal Vegetable from the Farm
• 1.5oz- Clarified Butter
• Salt and Pepper
Ingredient for Horseradish:
• 8oz- Horseradish (grated)
• 12oz- Sour Cream
• Salt and Pepper
Method for Short Ribs:
Place Boneless Short Ribs in container with Red Wine, Onion, Celery Carrots, Garlic, Bay Leaves, Whole Black Pepper, and Thyme marinate overnight.
Drain liquid from Short Rib and reserve separately with Vegetables.
In a sauce pot, brown Short Rib on all sides to golden brown. When finish reserve in separate pan. Add all vegetable, Black Pepper, and Bay Leaves sauteed for 2 minutes. Deglaze pan with red wine and add veal stock.
Place Short Ribs back into the pot and braise in oven at 275degrees for 2.5hrs.
Remove Short ribs when finish and reserve. Strain liquid from mixture and reduce to demi consistency. Cool and reserve.
Method for Celery Root:
Clean skin off of Celery root and dice into cubes, place in water so it does not discolor. In sauce pot, place cubed celery root into pot with heavy cream. Make sure it is submerged. Cover top with parchment paper cover to prevent from oxidizing. Bring to a boil and simmer until cooked through.
Puree to smooth texture.
Method for Vegetables:
In sauteed pan heat until medium high sauteed farm vegetables in clarified butter.
Method for Horseradish:
Mix all ingredients thoroughly in bowl.
Method for Plating:
Place celery root puree on plate followed by farm vegetable. Then add Short ribs on vegetables. Finish with 3oz Sauce, garnish with horseradish cream and Parsley.
Send pictures and stories of your version of this recipe by tagging us on Instagram, @kukuiula, #kukuiularecipes.
Kukui‘ula embodies Ho‘okipa—heartfelt Hawaiian hospitality. We invite you to join us by staying connected. And don’t worry! We promise to only send you the good stuff.
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