Red Wine Braised Beef Rib Burger
Caper Relish

A towering masterpiece of 12-hour marinated, red wine-braised beef rib topped with a zesty herb-caper relish and a rich, wine-infused mayonnaise.

Ingredients

• 1.2 kg beef short ribs (on the bone)
• 750 ml dry red wine
• 2 units carrots, chopped
• 2 stalks celery, chopped
• 1 unit large onion, chopped
• 1 tbsp black peppercorns
• 3 units bay leaves
• 50 g butter
• 100 g mayonnaise
• 30 ml heavy cream
• 1 bunch fresh parsley
• 3 tbsp capers
• 2 tbsp sweet pickle relish
• 1 unit lime
• 2 tbsp olive oil
• 4 units sesame seed burger buns
• 100 g fresh arugula
• to taste salt and pepper

Instructions

1. 1Prepare the beef for marinating

   

   Place the large raw beef ribs into a spacious glass jar or container along with the chopped carrots, celery, and onions. This mixture will serve as the aromatic base for the long marination process.

   Tip: Using a glass container is ideal for wine-based marinades, as it will not react with the acidity.
2. 2Infuse with red wine

   

   Pour enough red wine into the jar to completely submerge the beef ribs and vegetables. Add the peppercorns and bay leaves, then refrigerate to marinate for 12 hours. This long soak ensures the wines acidity tenderizes the tough connective tissue.

   Tip: Do not rush the marinating time; the full 12 hours ensures the meat is thoroughly tenderized and flavorful.
3. 3Sear the beef ribs

   

   Place the marinated beef ribs into a hot pan to achieve a deep sear. Cooking them on high heat locks in the rich beef flavors and creates a savory crust that forms the flavor foundation of the final dish.

   Tip: Ensure the pan is properly heated before adding the meat to get a crust rather than steaming the beef.
4. 4Sear the beef ribs

   

   Sear the marinated beef ribs over high heat until a rich, dark crust forms on all sides. This intense browning is essential for developing a robust, savory depth that will carry through the cooking process.

   Tip: Make sure your pan is smoking hot before adding the ribs, and avoid moving them too early so a proper crust can form.
5. 5Add vegetables to the pan

   

   Carefully pour the chopped marinated vegetables from the colander into the hot pan. Sauté them in the remaining juices and oil to build a flavorful base for the braising liquid.

   Tip: Keep the heat at medium to ensure the vegetables soften and release their aromatics without burning.
6. 6Return beef ribs to the pan

   

   Use tongs to return the beautifully seared beef ribs back into the pan, nestling them directly over the bed of sautéed vegetables.

   Tip: Arrange the ribs evenly so they can all absorb the flavors of the vegetables and cook uniformly during the braising process.
7. 7Add the red wine marinade

   

   Carefully pour the rich red wine marinade over the seared beef ribs and chopped vegetables in the pan. Make sure the liquid covers the ingredients evenly to provide a flavorful base for the long braising process.

   Tip: Adding the liquid to a hot pan helps deglaze the bottom, releasing all the deeply flavorful browned bits stuck from searing the meat.
8. 8Remove the braised ribs

   

   Use a pair of metal tongs to gently lift the tender, deeply braised beef ribs out of the dark red wine liquid. Transfer the ribs to a separate bowl and set them aside while leaving the rich cooking liquid in the pot.

   Tip: The meat will be extremely delicate and tender at this stage, so handle them carefully to keep the meat from falling off the bone prematurely.
9. 9Strain the braising liquid

   

   Carefully pour the contents of the pot through a strainer into a bowl to separate the rich braising liquid from the cooked vegetables and aromatics.

   Tip: Press down lightly on the vegetables in the strainer to extract every last drop of flavorful liquid.
10. 10Puree the vegetables

    

    Place the strained vegetables into a blender to create a smooth puree. This blended vegetable mixture will be used to naturally thicken the sauce while adding complex, savory notes from the braise.

    Tip: Blend thoroughly until completely smooth so your final sauce has a velvety texture.
11. 11Combine puree and braising liquid

    

    Transfer the smooth vegetable puree from the blender into a bowl to be mixed back into the strained red wine braising liquid. This combination creates a rich, full-bodied base for the final sauce.

    Tip: Whisk the puree into the liquid to ensure there are no lumps and the mixture is entirely uniform.
12. 12Reduce the red wine sauce

    

    Pour the combined red wine and vegetable sauce into a pan over a portable stove. Simmer the mixture on high heat to reduce it until it becomes thick and intensely flavorful.

    Tip: Stir the sauce continuously as it thickens to prevent it from sticking or burning at the bottom of the pan.
13. 13Chop the fresh parsley

    

    Place a bunch of fresh parsley on a white cutting board and use a sharp chefs knife to finely chop it. This vibrant herb will serve as the fresh base for the grease-cutting herb caper sauce.

    Tip: Ensure the parsley is completely dry before chopping to prevent it from bruising or turning into a paste on the board.
14. 14Chop the capers

    

    Finely chop the capers on a cutting board using a sharp knife. These chopped capers will bring a bright, tangy, and briny flavor profile to the herb caper sauce, helping to balance the rich and savory notes of the beef rib burger.

    Tip: To chop efficiently and safely, keep the tip of your knife firmly on the cutting board and use a smooth rocking motion to cut through the capers evenly.
15. 15Add the fresh lime juice

    

    Squeeze fresh lime juice directly over the bowl of finely chopped herbs, capers, and shallots. The vibrant acidity of the lime juice integrates the ingredients, creating a refreshing, grease-cutting sauce that perfectly complements the rich burger meat.

    Tip: Firmly roll the lime against your countertop with the palm of your hand before cutting it to break the juice vesicles and maximize the amount of juice extracted.
16. 16Assemble the caper relish

    

    In a bowl, combine the chopped herbs, capers, and shallots with olive oil and sweet pickle relish. Stir thoroughly until the mixture is well-emulsified. This bright, acidic component is essential for cutting through the richness of the braised beef.

    Tip: Let the sauce sit for a few minutes before using to allow the acidic, herby, and savory flavors to meld together beautifully.

Storage & Reheating

Burn It Off

Frequently Asked Questions