Braised Greenlea Short Rib Burger


Braised Greenlea Short Rib Burger

Serves: 8 Time: 4:00 Skill:
Recipe by Andrew Clarke
  • 1 kg Greenlea Beef short rib
  • 1 carrot (fine dice)
  • 1 brown onion (fine dice)
  • 1 stick celery (fine dice)
  • 2 bay leaves
  • 1 L Restore beef bone broth
  • 8 burger buns
  • 8 slices swiss cheese
  • Salt and pepper
  Burger sauce:
  • 3 Tbsp cider vinegar
  • 2 eggs yolks
  • 1 ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ½ red onion (fine dice)
  • 1 cup pickles (fine dice, sour is best)
  • 1 tsp Dijon mustard
  • 3 Tbsp American mustard
  • ½ tsp salt
  • 1 Tbsp sugar
  • 1 1/3 cup canola oil
Trim the ribs of any excess fat or sinew and cut into 2-3 pieces, season with salt and pepper and sear with a little oil in a large heavy based saucepan, remove the ribs and add in the carrot, onion, celery and bay leaves, get some colour on the vegetables then return the ribs to the pot along with the broth, bring to the boil, cover and simmer gently for 3 ½ hours stirring and turning the ribs occasionally, they may need topped up with a little water at times

Once tender remove the ribs from the liquid, remove the bones and sinew then roughly chop or pull the meat

Reduce the braising liquid down to a slurry and then add the rib meat back in

Season with salt and black pepper to taste

For the burger sauce:
Whisk together the vinegar, yolks, garlic powder, paprika, mustards, sugar, and cayenne.

Very slowly add in the oil while whisking, the sauce should become quite thick, mix in the chopped pickles and red onion, season with salt and cracked black pepper to taste.

To serve butter and grill the burger buns, add a serve of the pulled rib mixture, top with a slice of cheese and a generous amount of burger sauce.

The burger sauce is very versatile, it will keep for a week in the refrigerator and goes great as a steak sauce, a dressing or as a dip.
100% Grass fed New Zealand Meat