Glazed Short Ribs with Jerusalem Artichoke & Potato Latkes

Ingredients

Glazed Short Ribs:

1/3 cup flour
2 teaspoons each salt and pepper
1 tablespoon chili powder
2 tablespoons brown sugar
5 lbs boneless beef short ribs trimmed and cut into 2-inch squares
2 tablespoons canola oil or more, for frying
1/4 cup lemon juice
1/4 cup tomato paste
1/4 cup brown sugar
2 cloves garlic minced
1 white onion finely chopped
1 tablespoon fresh rosemary minced
1 12 oz beer
1 cup beef stock

Horseradish Cream Sauce:

3/4 cups heavy sour cream
1 tablespoon lemon juice
2 tablespoons prepared horseradish drained

Jerusalem Artichoke and Potato Latkes:

2 cups Jerusalem artichokes grated
3 cups russet potatoes grated
1 egg beaten
1/2 cup flour
2 tablespoons prepared horseradish drained
1 teaspoon each salt and pepper
2 tablespoons canola oil or more, for frying

Roasted Corn Salsa:

4 sweet corn
2 tablespoons canola oil
2 green chiles roasted and finely diced
2 cloves garlic minced
1/2 white onion finely chopped
1/2 red pepper finely diced
1/2 teaspoon chili powder
1 tablespoon fresh rosemary minced
salt and pepper to taste

Roasted Tomato Garnish:

8 bunches tomatoes still on the vine, with 2-3 tomatoes per bunch
2 tablespoons canola oil
salt and pepper to taste

Method

Glazed Short Ribs:
Mix flour, salt, pepper, chili powder and the 2 tbsp of brown sugar together; toss with ribs to coat.

Heat 2 tbsp of oil in a cast iron Dutch oven, and in batches, brown the ribs on all sides and transfer to plate.

Mix lemon juice, tomato paste, 1/4 cup of the brown sugar, garlic, onion, rosemary, beer and beef stock. Pour into the Dutch oven and bring to a boil. Return the ribs to the pan and bake un-covered at 375 degrees for 2 to 2 1/2 hours, stirring occasionally until ribs are tender and sauce has reduced to a glaze.

Jerusalem Artichoke and Potato Latkes:
Peel and grate the artichokes and potatoes; place the shreds in cold water with the 1 tbsp lemon juice to prevent darkening. Place artichokes and potatoes in dish towel and squeeze out excess water. Stir together with the egg, flour, horseradish, salt and pepper. Heat 2 tbsp of the canola oil in a 12 inch skillet over medium high heat. Drop about 1/4 cup of the artichoke/potato mixture into hot oil and gently flatten with spatula. Fry for 3-4 minutes until edges are crisp; carefully flip. Fry 3-4 minutes until golden brown. Drain on paper towels; keep warm in oven until ready to serve.

Note: Jerusalem Artichokes are also known as Sunchokes and have a nutty delicate taste. If you cannot find Jerusalem Artichokes just use 2 more cups of grated potatoes.

To serve: Place 2 latkes on each plate, top with the short ribs and serve the Roasted Corn Salsa on the side. Garnish the plate with Roasted Tomato Garnish and the Horseradish Cream Sauce (recipes follow).

Roasted Corn Salsa:
Husk the corn, brush with some of the canola oil and broil (or grill) until kernels are mahogany coloured. Cool then cut kernels off ears. Heat remaining oil in large skillet over medium heat. Add chilies, garlic, onions, red peppers and chili powder. Cook until just softened. Add the corn and cook at medium-low temperature until veggies are cooked through. Add the rosemary, salt and pepper and remove from heat.

Roasted Tomato Garnish:
Place the tomatoes on an oven proof dish, drizzle with the oil, salt and pepper. Place into the 375 oven for 20 minutes until skin starts to blister and tomatoes soften.

Horseradish Cream Sauce:
Combine all ingredients and refrigerate.

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