I need a spectacular short rib recipe. I had short ribs with blueberries in the sauce at Greystone in Napa Valley a few years ago and would like something similar. Please help. :chef:
Here are three ideas. The first one is a glaze that I have used with ribs. The second one I have used as sauce for duck but I would think you could reduce to glaze for ribs. The last one is actually a salad dressing but I don't see why it wouldn't work as marinade for ribs. Apricot Jalapeno Glaze Weight or VolumeIngredients 1 Jalapeno, seeded, chopped 1/2 tablespoonGarlic, finely chopped 1/2 cupApricot Preserves 1Beer 1/4 teaspoonChipotle, finely chopped 1/2 teaspoonCoriander, cracked to tasteSalt to tastePepper Procedure: Saute the jalapeno and garlic until lightly golden brown. Deglaze with the beer. Add remaining ingredients and reduce until thickened. Blackberry Ginger Sauce Weight or VolumeIngredients 6 ouncesBlackberries 1/2 cupPort 1/2 ounceGinger, finely chopped 1/4 cupDemi Glace 1 1/2 teaspoonsGastric Procedure: Combine blackberries, port, ginger and demi. Bring to a boil, cover, and turn heat off. Let sit for 5 minutes. Add gastric and blend. Strain through fine mesh strainer. Blueberry and Lavender Vinaigrette Weight or VolumeIngredients 1/2 cupBlueberries 1/2 teaspoonsLavender 1/4 cupBalsamic Vinegar 1/4 cupManufacturing Cream 1/2 cupOlive Oil to tasteSalt to tastePepper Procedure: Bring blueberries to a boil and simmer until 1/4 cup in volume. Cool slightly and add lavender. Blend. Add balsamic and blend, with machine running slowly add cream, salt, and pepper. With machine still running slowly add the oil.