Costilla de Buey Estofada

5 oz (140g) braised short ribs

4 oz (112g) braising liquid

.75 oz (20g) butter

4 oz (112g) potato cream (from original Rabo de Buey)

1 oz (28g) pickled red onion (from original Rabo de Buey)

1 oz (25g) shoestring potatoes (from original Rabo de Buey)

Finely minced chives

Pimenton

Final presentation:

• In a small saute pan, put a portion of short rib and the braising liquid.
• Put in oven and heat up basting the short rib with the sauce every 2-3 minutes, we want the pieces of short rib nicely glazed at the end of the process. Salt to taste.
• Add the butter to the sauce & swirl to emulsify.
• Heat up the potato cream on a small pan and hold (you can do this before service).
• Put 4 oz of potato cream on the bottom of the plate.
• Plate the short rib. Cover with sauce.
• Plate 6-7 petals of pickled onions.
• Top with shoestring potatoes.
• Finish with Pimenton on top & chopped chives

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