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Meaty yet tender and full of flavor |
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Well seasoned, cook on high heat |
The recipe below comes from trying to marry some flavors that I thought would work well together. Braising is a great way to get lots of flavor into your meat, and the best part is making a sauce with the left over juices. Below is the way that I made this dish, but it is easy to adjust the ingredients to what you are looking for in the end product. With the fig preserves and black garlic, which is also known as Korean garlic, this has meat and sauce has a great depth of flavor with a slightly sweet finish. Black garlic can be found at a good spice shop or an Asian market. It is fermented garlic that has a nice subtle roasted garlic, demi-glace flavor.
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Local Beef |
Ingredients:
4-5 lbs Beef short ribs
2 tsp Shallot salt
2 tsp Smoked sea salt
1 tsp Garlic powder
1 tsp Black pepper
1 large carrot rough chop
1 large carrot rough chop
1/4 large yellow onion rough chop
1 Bottle red wine (something that has good fruit flavors, I went with pinot noir)
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Rough chopped onion and carrot |
6 Cloves black garlic
3 Tbs Fig preserves
1 tsp dried thyme
1 tsp dried oregano
1/4 cup Worcestershire sauce
10 oz Fresh pasta (I like the big noodles of Pappardelle)
1/2 cup Heavy cream
2 Tbs Balsamic Vinegar
9 Medium carrots with tops
15 Mushrooms (Porchini or baby bellas)
2 Tbs Butter
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Savory Spice Shop, great place to pick up the best in OKC Savory Spice OKC |
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Make sure to get a dark golden, closer to brown, sear on the beef |
First make sure the beef is up to room temperature so take our of the refrigerator 45 to 60 minutes before starting. Take the cracked pepper, two salts and garlic powder and mix in a bowl together, apply liberally to the meat on all sides. In a large cast iron pan or dutch oven add a little vegetable oil and turn to medium high heat. Just as the oil starts to smoke add the beef fat side down first. Sear about 5-7 minutes on all sides or until dark brown. While searing is happening prepare the braising ingredients. Chop the carrot and onion and gather the rest of the ingredients, also start pre-heating the oven to 375 degrees.

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Cloves of black garlic |





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Finished balsamic glazed mushrooms |
Now it is ready to eat, trust me it wont last long after that first bite!
I really enjoyed making this recipe and had it deviate from normal braises by not including celery, bay leaf or stock. I wanted to try and make a different dish that would pick up the fig and black garlic, even just hints of it. This achieved what I was looking for and beyond. The side dishes or accompaniments should match or enhance the dish, fresh local carrots and the balsamic mushrooms add to the heartiness and earthiness of the dish.
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Local, creamy goats cheese from Urban Agrarian |
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Della Terra Pasta, fresh made in OKC http://www.eatmywheat.com/ |