Slow Roasted Short Rib with Apple "Cider" Mashed Potatoes and Peppercorn BBQ Glaze : Robert Irvine

Ingredients

• 3 pounds boneless short-rib or chuck flap tail meat (10oz raw = 8oz cooked)
• 1/4 cup grapeseed oil
• 4 oz kosher salt
• 4 oz black pepper
• 1 carrot
• 1 celery stalk
• 1/4 onion (white or yellow)
• 1 cup dry red wine
• 2 each fresh bay leaf or 5 dried
• 1 quart veal stock (no or low sodium)
• 1 1/4 pounds "cider" mashed potatoes
• 5 onions rings (optional garnish)
• 1 1/4 pound broccolini trimmed
• 1 1/4 pound cauliflower florets
• 1 acorn squash
• 1 1/4 cup "bbq" demi sauce
• 10 each juniper berries – cracked
• 4 cups water
• 4 oz brown sugar
• 2 oz kosher salt
• 4 arbol chilis
• 10 oz balsamic vinegar
• 1 oz brown sugar
• 2 oz ketchup
• 1 oz olive oil
• 1/2 oz minced garlic (very fine)
• 1 tbsp fresh thyme chopped
• 1 tsp tabasco (more or less depending on spice preference)
• 1 tbsp green peppercorns
• 1 1/4 pound peeled yukon gold potatoes
• 8 oz apple sauce
• 1/2 tbsp ground cinnamon
• 1 pinch nutmeg
• 2 oz unsalted butter
• 2 oz heavy cream
• kosher salt to taste
• black pepper to taste (black is preferred with beef preparation)
• 1 large yellow onion peeled and cut 1/4 inch thick split all rings
• 5 eggs
• 2 tbsp milk
• 2 cups AP flour
• 2 cups panko bread crumbs
• 1 tbsp onion powder (not onion salt)
• 1 tbsp garlic powder (not garlic salt)
• 1/2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 quart frying oil