Braised short ribs with jumbo lump crab stuffed shrimp - Los Angeles Local News, Weather, and Traffic

Braised short ribs with jumbo lump crab stuffed shrimp

(WJBK) -- Get this recipe courtesy of chef Alex Garza from MGM Grand Casino in Detroit.

Braised short ribs

10 -pc 5oz each beef short ribs salt pepper and floured
10 cloves chopped garlic chopped
2 Spanish onions julienne
1 red pepper julienne
1 yellow pepper julienne
3lg hot house tomatoes diced
3 T. chopped fresh thyme
1 leek chopped
1T. chopped parsley
4 bay leaves
½ bottle port wine
½ bottle red
16oz veal demi
16oz chicken stock

Method:
Flour and brown short ribs in rondo. Remove ribs from pan and place in 4inch full pan.
Sauté onions until brown add garlic, leeks, peppers, and sauté.
Add tomatoes, thyme bay leaf cook for 5 minutes. Add wine and reduce until sec.
Add veal demi and chicken stock.
Pour hot mixture over ribs cover with saran wrap. And foil.
Bake at 300F for 3& 1/2 hours.  Cool in mixture individually portion.
Strain sauce and reserve for plate. Serve with sautéed red and yellow peppers and onions.

Jumbo lump crab mix

1oz. Brunoise celery
2oz. minced onion
1. Minced garlic
White wine to glaze
1/2 c. mayo
2oz. Dijon
2T old bay
1 t. Tabasco
1 t. Worcestershire
1 egg
1/2 lemon juice and zest
1/4c Panko bread crumbs
1 cans jumbo lump crab

Method:
Sweat celery, onions and garlic. Deglaze w/ white wine and reduce to au sec.
Cool vegetables.
In mixing bowl add mayo, old bay, mustard, Tabasco, Worcestershire, eggs, lemons juice, zest, and salt. Mix together with whisk. Add celery, onion, and garlic. Fold in crab and panko. Do not over mix. Butter fly 20pc 16-20 shrimp and stuff. Top shrimp with bread crumbs and chopped parsley.