Short Rib Burger Recipe

Short Rib Burger Recipe

Recipe credited to Pigwich Difficulty: Intermediate Servings: Makes 12 burgers Total Time: 18 hours 30 minutes (includes marination) Hands-On Time: 1 hour 30 minutes

Ingredients

• 2 pounds beef short ribs
• 1 pound beef plate ribs
• 1 pound beef shank (osso buco)
• 4 cups Red Wine Marinade (see recipe below)
• 1 1/2 pounds ground chuck
• 1 tablespoon black peppercorns
• 1 tablespoon fresh rosemary leaves
• 1 head iceberg lettuce
• 3 large ripe tomatoes
• 12 burger buns
• Mayonnaise, as needed
• Brown mustard, as needed
• Pigwich BBQ Sauce or Tomato Jam (see recipe below)

Red Wine Marinade

• 1 (750-milliliter) bottle red wine (Cabernet, Merlot, or Zinfandel)
• 1 large yellow onion, peeled and sliced thin
• 8 garlic cloves, thinly sliced
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3/4 cup sea salt
• 1/3 cup vegetable oil
• 3 cups chicken or beef broth

Pigwich BBQ Sauce / Tomato Jam

• 2 pounds Roma tomatoes
• 1 lemon
• 1 fresh jalapeno
• 2 cinnamon sticks
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground allspice
• 2 cups brown sugar
• 1 cup white vinegar
• 1/4 cup lime juice
• 2 tablespoons molasses
• 1/4 cup fresh ginger root, chopped

Instructions

• Place short ribs, plate ribs, and osso buco in a large baking dish and pour the Red Wine Marinade over the meats, coating well. Cover and marinate in the refrigerator for 12 to 36 hours.
• When ready, heat the oven to 275F.
• Flip the meats to redistribute the marinade, cover the dish with foil or a lid, and bake 4 to 4 hours until very tender. Remove foil or lid and let meat cool to room temperature.
• Increase oven temperature to 400F.
• Remove bones and excess fat from the cooked meats. Shred and chop the meat into small pieces by hand and knife, then transfer to a mixing bowl. Add the ground chuck to the chopped meat.
• Toast the peppercorns in a dry saut pan over medium heat for about 2 minutes, let cool, then grind with the rosemary using a spice grinder. Add this mixture to the bowl with the meat.
• Gently mix the meat, spices, and herbs by hand until evenly incorporated. Shape into approximately 12 burger patties. Grill or cook in a skillet over medium-high heat for 3 to 4 minutes per side.
• Remove the core from the lettuce and slice as thinly as possible. Core the tomatoes and cut into 1/2-inch thick slices.
• Place burger buns cut-side down on a baking tray and toast for about 4 minutes. Remove and separate buns for assembly.
• Spread mayonnaise on the bottom buns and add two slices of tomato. Add about 1 teaspoon brown mustard and 1 tablespoon Pigwich BBQ Sauce or Tomato Jam to the top buns. Place patties on the bottom buns, top with shredded lettuce, and close with the prepared top buns.

Red Wine Marinade Method

• Combine the wine, onion, garlic, thyme, rosemary, sea salt, oil, and broth in a heavy saucepan. Bring to a gentle simmer and cook about 20 minutes.
• Remove from heat, cool to room temperature, then strain. Store in the refrigerator until ready to use.

Pigwich BBQ Sauce / Tomato Jam Method

• Core and roughly chop the tomatoes. Slice the lemon into 1/2-inch rounds. Roughly dice the jalapeno (keep seeds if you prefer more heat). Tie the cinnamon sticks together with kitchen twine.
• Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, brown sugar, white vinegar, lime juice, molasses, and chopped ginger in a large, heavy-bottomed pot. Attach the tied cinnamon sticks to the pan handle if desired.
• Bring to a simmer, then reduce heat to medium-low and cook about 40 minutes, until the liquid reduces by roughly one-fourth.
• Remove from heat, discard the cinnamon sticks, and cool completely. Puree with an immersion or standard blender to your desired consistency.

Source: This recipe is from Pigwich in Kansas City, MO, developed by a culinary professional for restaurant use and not specifically tested for home kitchens.