Lunchbreak: Short rib omelet, prepared by LondonHouse chef Jacob Verstegen

Midday News
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Chef Jacob Verstegen

LH Rooftop
LondonHouse Chicago
85 E. Upper Wacker Drive

Short Rib Omelet

3 oz short rib, sliced and warmed in braising liquid
1 oz Vat17 white cheddar, grated
1 pinch of fine herbs (kind and amount to your liking)
3 eggs, beaten

Thinly sliced pickled red onions
Pea sprouts
Flowering watercress

Heat a non-stick pan, melt a little butter in it. Add the beaten eggs and fines herbs and stir vigorously, when nearly cooked tilt the pan away from you and let the egg pool in the side, add your sliced short rib and white cheddar and fold the eggs over the meat. Flip the pan and remove the omelet onto a plate. Pour about 2 oz. of the chili cream over the omelet and garnish with the pickled onions, pea sprouts, and flowering watercress.

To Braise the Short Rib

1 short rib
seasoning mix
1/2 bottle red wine
1 onion, sliced
1 bunch thyme
3 bay leaves
3 cloves garlic

Cover the short rib liberally with the seasoning mix. Sear in a braising pan with a little oil until golden brown, add onions, thyme garlic and bay and sweat briefly. Deglaze with red wine and cover. Cook at a low simmer for about 3 hours or until tender, let it cool in the juice.


Seasoning Mix

4 Tbs garlic powder
6 Tbs onion powder
1/2 cup smoked paprika
4 Tbs ground fennel
4 Tbs ground black pepper
3/4 cup kosher salt

Grind all ingredients together.

Pickled Red Onion

1 red onion, thinly sliced
1 cup white vinegar
1 cup water
1/2 cup white sugar
4 black peppercorns

Heat the white vinegar, water and sugar until the sugar dissolves in a pot over medium heat. Pour over the red onion and black peppercorns, let cool.

Korean Chili Cream

1/2 cup braising liquid
1/2 cup heavy cream
2 Tbs gochujang

Reduce liquid by half in a pot on medium to low heat and season if necessary with salt.



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