Merging some Southern elements with my own elevated touch, I crafted a meal that honors both heritage and my own style of cooking. The robust, earthy notes of collard greens simmered to perfection, the tender embrace of slow-cooked spiced short ribs, and the crispy brabant potatoes round out this holiday table.

Ingredients

Braised Collards

• 1 medium onion julienned
• 1 1/2 teaspoons Calabrian chili paste
• 3 1/2 tablespoons of coconut oil
• Roughly 3 lbs. of Collard Greens 1/2 inch julienned
• 2 teaspoons of kosher salt
• 1 3/4 cup of coconut milk

Brabant potatoes

• Roughly 3 cups of sunchokes , peeled and halved
• Olive oil for cooking
• 2/3 cup of butter
• 1 cup of parsley chiffonade
• 4 cloves of garlic microplaned

Short Ribs

Dry Rub

• 1/2 cup brown sugar
• 1/2 cup cane sugar
• 1/4 cup kosher salt
• 1/4 cup of chili powder
• 2 tablespoons paprika
• 1 1/2 tablespoons of black pepper
• 1 tablespoon of cumin
• 2 tablespoons cayenne pepper
• 3 tablespoons of kombu powder

Braise

• 4-5 lbs. Bone in Short ribs
• 4 cups chopped Mirepoix (Mixture of onion, carrot and celery)
• 4 tbsp thyme
• 2 tablespoons of rosemary
• 1 cup of tomato paste
• 8 qts of chicken stock
• 2 cups red wine

Directions

For the Braised Collards:

1. Sweat the onions and coconut oil on medium heat for 3 minutes. Add the Calabrian Chile paste and cook for 3 more minutes. Add the collard greens and salt, stir in until wilted and cover with milk and simmer for 45 minutes.

For the Brabant potatoes:

1. Poach the sunchokes in salted water for 10-15 minutes just to al dente. Remove from the water and plunge in an ice bath to stop the cooking process. Roast the potatoes at 425 degrees face down until golden brown in olive oil, flip over to crisp the bottom until golden brown, remove and add the butter, add the herbs and cook until crispy, add the garlic to finish and pour over the potatoes.

Short Ribs:

1. Combine all the ingredients together and use an immersion blender if necessary. Generously rub the short ribs with the rub and set aside for 30 minutes.
2. Preheat your oven to 300 degrees.
3. When ready heat 2 tbsp of neutral oil in your All-Clad D3 Everyday Stainless Steel 8 qt. Rondeau Pan to Medium heat. Sear off the short ribs for about 2 minutes per side until slightlycaramelized but not burnt. Remove from the pan and reserve.
4. Caramelize the mirepoix with herbs and add tomato, cook for a few minutes, and add red wine and reduce to about 2 minutes, add the stock and simmer for 5 minutes. Place the lid on your rondeau pan and cook in the oven.
5. Shallow braise the short ribs at 300 degrees basting every 30 minutes and roast until tender, about 3 hours, allow to rest on the stock and then transfer to lined sheet tray. Strain the braising liquid and reserve. Place back in a sauce pan at medium heat. Let reduce for 5 minutes, turn off the heat, add 2 tbsp of cold butter and whisk to combine. Season with salt and pepper if needed.
6. Serve the short ribs with the sides and family during the holiday season.

Pro Tip

When making these short ribs you can elevate this dish a little farther with this fancy topping.

Smoked bone marrow: 10 lb. frozen bone marrow, 1 pint soaked hickory  wood chips- cold smoke the marrow for about 1 hr. Scoop the marrow out and dice into 1/4 inch  and then roast the bones at 350 to further render  the marrow and pour out rendered fat and cool. Use this rendering if a beef jous. Top the short ribs with the reserved diced marrow, lemon peel, parsley.

RECIPE BY

Nina Compton

Nina Compton was born and raised in St. Lucia. She grew up with the flavors and beauty of the Caribbean and pursued her career in the United States. She graduated from America’s finest culinary school and developed skills that allowed her to be an award-winning chef and restauranteur. She is the chef/owner of Compère Lapin in New Orleans’ Warehouse District. Nina also has a second restaurant venture, Bywater American Bistro (BABs), located in New Orleans’ “Sliver by the River” Bywater neighborhood.

Since opening Compère Lapin, the restaurant has received critical acclaim awards including Eater National's "Best Restaurants in America 2017", a rave review in The New York Times, and Top 10 Winner of Playboy's Best New Bars in America 2016. At Compère Lapin, the talented toque creates robust dishes that meld the flavors of her Caribbean upbringing and love for French and Italian cuisine, while highlighting the Gulf and Louisiana’s beautiful indigenous ingredients. Nina is the winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017".