**The Art of Creating Short Rib Patties**

In this article, we will delve into the world of short rib patties and explore the steps involved in creating these deliciously tender and flavorful treats. From preparing the ingredients to assembling the final product, we'll take you through every step of the process.

**Preparing the Ingredients**

First things first, let's start with the preparation of our ingredients. Our first stop is the fridge, where we retrieve a selection of spices that will form the foundation of our short rib patties. We've got thyme, bay leaves, and ginger - all essential herbs that will add depth and complexity to our dish. Next, we need to prepare the meat itself, which in this case is short rib. We'll be pulling it off the bone to make it tender and easy to work with.

**Creating the Patty Mix**

With our ingredients ready, it's time to create the patty mix. In a large bowl, we'll combine the pulled short rib, butter beans, spring onions, and a pinch of salt. The idea is to create a mixture that's both flavorful and textured - you want the short rib to be tender, but still hold its shape when cooked.

**Rolling Out the Pastry**

While our patty mix is taking shape, let's focus on preparing the pastry component of our dish. We'll need to roll out a sheet of pastry dough to the perfect thickness - about 1B coin. You want it to be thin enough that it cooks evenly, but not so thin that it tears or falls apart.

**Assembling the Patties**

With our pastry rolled out and ready to go, we can start assembling our patties. We'll take a semicircular shape of dough and fill it with a generous helping of our patty mix. Leave about half an inch around the edge without filling to allow for even cooking. Then, using a ring cutter or a round object like a mug, we'll cut out our pastry shapes.

**Crimping the Edges**

Once we've cut out our patties, it's time to crimp the edges - this is what gives our short rib patties their signature look and helps keep the filling inside. We'll use a fork to create a traditional Patty Fork Mark on each patty, followed by two small holes at the bottom of the patty that will allow any excess moisture to escape during cooking.

**Cooking the Patties**

Finally, it's time to cook our short rib patties! These babies are ready to hit the oven in about 8-10 minutes, depending on the size. While they're cooking, we can focus on preparing the accompaniments - a fresh salad with hayloam tomatoes, avocado, and a zesty mango dipping sauce.

**The Mango Dipping Sauce**

Our dipping sauce is a key component of our short rib patty dish. We'll start by pureeing down some ripe mango in a blender or food processor. Next, we'll add a squeeze of lime juice, a sprinkle of salt, and a pinch of pepper. For an added kick, we'll finish with a few dashes of Scotch bonnet - just enough to balance out the sweetness of the mango.

**The Finishing Touches**

As our patties finish cooking in the oven, we can start preparing the finishing touches for our dish. We'll chop up some fresh hayloam tomatoes and avocado, adding a sprinkle of salt and pepper to taste. Finally, we'll assemble our salad by combining the chopped vegetables with the mango dipping sauce.

**Tasting Time**

The moment of truth has arrived! With our short rib patties ready to go, it's time to take a bite. The first thing that hits your tongue is the sweetness of the mango, followed closely by the rich flavor of the short rib. It's clear that we've succeeded in creating a dish that's both flavorful and satisfying.

**Conclusion**

Creating short rib patties may seem like an intimidating task, but with the right ingredients and a little practice, it's definitely worth the effort. From preparing the patty mix to assembling the final product, every step of this process is crucial to achieving the perfect flavor and texture. So next time you're looking for a new culinary challenge, give short rib patties a try - your taste buds will thank you!

"WEBVTTKind: captionsLanguage: enshort ribs got this lovely flavor and it really brazes really well and then when you pull that meat off of the bone and that is inside your Patty it's like you've taken a Patty from here to like here so I highly recommend it's a little bit more work little bit more love but you get a little bit more at the end hi my name is Dom or Chef Dom Taylor I'm the winner of five star chef and right now I'm going to show you some classic Caribbean patties I've making my own filling using some short rib and some butter beans but it's taking a classic principle and just slightly refining it slightly heightening it if you will so a Patty is like a pastry think like a Cornish pasty if you will it's a meat te sometimes veggie or fish filling patties you will always see come out at birthdays and celebrations it's that really easy pass around food people can eat it with their hands but it's also really hearty I'd say that within the Caribbean it plays the role of a sandwich so now we're going to start off by making the pastry so that we can get that nice and chilled so we're going to start off with some plain flour and some cold butter and some sugar some nice white sugar some seasoning I'm using my pink Himalayan but some sea salt it's all good and a little bit of turmeric which is going to give it my nice color you just want to push that butter in your fingertips with the flour and create these breadcrumbs and then I've got some IC cold water which is going to bring my dough together if your dough gets a little bit wet you can add a little bit more flour and if your pastry feels a little bit dry you can add a little bit more water but you want to get that into a metal Bowl cling film it over and let that chill down for at least an hour my short rib's been cleaned and ready to go you don't want to remove all of that fat because that fat is really where it's going to you're going to get your flavor in your end product I got a nice smoking hot pan I'm going to go in with some coconut oil and I'm going to just season the pan with some salt and pepper and I'm going to go in with that short rib and what I'm looking for on the short rib is I want to get a really nice color that color is really what's going to give you your flavor in your end product when I was was taught to cook at home um it was always you had to marinade your meat and then Brown your meat but arguably and I know people are going to come for me for this is when you start to brown your meat I feel like it changes the flavors of the spices too much so some things it works but for me this dish it makes more sense to Brown the meat get a really good color on it and then add your spices so I'm going to get that beef out and just let that sit on the side and we're going to add that back to the pan in a short while look at that short rib in the pan I've gone in with my onion and my carrots you know don't spend hours trying to dice those all perfectly by the time the meat's falling off the bone here these vegetables would have completely broken down into your beautiful delicious sauce that's going to make the filling of your Patty I'm going to get in there with my th I'm going to put in a whole Scotch bonnet pepper this is going to give me my Aroma and flavor of Scotch bonnet without giving me too much heat super important I'm going to get a bay leaf in there I'm going to get some whole ginger in there um with the skin on I've just given it a wash I'm going to give it a little crack and get that in the pan and later on when I take out my aromatics This Ginger will come out I'm going to put in my garlic you could dice it up really fine a little small grater which is what I'm going to use like when I think back to being a kid um I'd see my mom and my nan in the kitchen and like they'd be cooking Sunday dinner and it's starting on Saturday afternoon when we got back from shopping and this this this ritual it was this thing that really brought the family together it's where you saw like the love really happen in the room you know so that still lives on in me so I'm going in with my pimento now this has been cooking for a good amount of time we're going in with our spices now um so I've got some ground corander going in I got some ground cinnamon you can use cinnamon sticks I use cinnamon sticks a lot at home um but you can also use the ground cinnamon we got some celery salt I got some smoked paprika I got some ground ginger we're only going to go in with a little bit of ground ginger we have got our fresh ginger in there but I find that ground ginger and fresh ginger bring two different notes and I want them both I want this to be really singing I got some curry powder some Jamaican curry powder going in there and then we're going to get your tomato paste in there which we want to warm through with your spices and that's going to just almost bring like a the sweetness out of the tomatoes when you warm up spices it really brings them back to to life and then I'm going to go in with my stock I'm going to get my short rib back in there and then some liquid and that's ready to braze down as you can see now everything's inside I've got my stock in there all my spices are in there we're going to let that cook for at least 2 and 1/2 hours so I'm going to grab my one that I prepared earlier and we're going to start to take that off the bone then we're going to roll out our pastry and we're ready to start building Our Patties let's go so here I've got my mix it's already been cooked it's chilled down if you do have any fat on top spoon that off um but we're going to take out our th and take out our Ginger and our bay leaf if you put a whole Scotch B in make sure you get that out and then we're going to start to pull down our meat what you're looking for is you want that meat to start falling away nice and gently you see that it's going to be lovely inside your Patty so here we have our short rib which we've pulled off the bone we've got some of our nice sauce in there and some of those vegetables that have just started to break down from that stewing process for me I want to add some butter beans so I'm going to just roughly chop some butter beans through that mix and then my spring onions has gone into the mix so now I'm ready to roll out my pastry so my pastry's just come from the fridge it's nice and soft and easy to handle then you want to roll it out to about the thickness of a 1B coin is what you're looking for not too thin not too thick then I'm going to use a ring cutter and to cut out my pastry you can use any anything round a mug a plate you don't want to overfill your Patty otherwise it can be a little bit challenge in to close but you want to get that mix in the bottom semicircle of your Patty and you want to leave about a half inch around the edge and then you are ready to close your patties so you want to fold that top half over your bottom half so now the Patty are closed I'm going to use the fork which is going to make the traditional trademark Patty Fork Mark and then lastly super important um a hole if you don't make a hole that filling is going to come bursting out so I just make two little holes at the back at the bottom they're going to go in the oven a Patty this size will be ready in about 8 to 10 minutes I'm going to rustle up a little salad and a uh mango spicy dipping sauce that I think I'm going to go lovely with your pays I got some nice lovely hairloom tomatoes and I'm going to just chop those nice and roughly don't no messing about with perfect sizes and shapes we don't do that your salad will be nice and fresh I'm going to get some avocado in there I'm going to get some lime juice and zest in here I got a little bit of olive oil and we'll give that a little mix and then we'll get a little bit of Scotch bonnet in there just a tiny bit of Scotch bonnet you don't want to go crazy and then as those patties are cooking those tomatoes are just pulling in all of that salce aess and that zestiness and that acidity and then we're going to make a nice little dip so I've just got some mango that I've puree down so I'm going to just put a little bit of side of vinegar in there little bit of salt that salt's going to really bring out that sweetness little bit of pepper and again we're going in with some Scotch bonnet because again this is sweet you're not going to feel the spice in the same way that you would if it was a Savory dish so I'm going to go big perfect a perfect let's get a little bit of zest in there as you can see nicely got a nice little bit of a crisp to them almost if you will and then as those cool down they're going to be delicious so these are quite small patties so I would serve two and then we've got some of that lovely zesty slightly spicy juicy tomato and avocado salad those beautiful hay tomatoes and with got some of that mango dip is lovely can't wait to try these bad boys a look at that M that is insane honestly the first thing that hit my b it was that mango but then I got short bread and the pastry and definitely worth the time and the effort make these your friends they are going to be like no who are you like they're going to be super impressed really great dish patties are delicious anyway but you start adding short rib to the mix and you've taken it to another level um I'm hoping as you're watching this you're clapping and going now you know what short rib Patty I can get behind that if you're not don't message meshort ribs got this lovely flavor and it really brazes really well and then when you pull that meat off of the bone and that is inside your Patty it's like you've taken a Patty from here to like here so I highly recommend it's a little bit more work little bit more love but you get a little bit more at the end hi my name is Dom or Chef Dom Taylor I'm the winner of five star chef and right now I'm going to show you some classic Caribbean patties I've making my own filling using some short rib and some butter beans but it's taking a classic principle and just slightly refining it slightly heightening it if you will so a Patty is like a pastry think like a Cornish pasty if you will it's a meat te sometimes veggie or fish filling patties you will always see come out at birthdays and celebrations it's that really easy pass around food people can eat it with their hands but it's also really hearty I'd say that within the Caribbean it plays the role of a sandwich so now we're going to start off by making the pastry so that we can get that nice and chilled so we're going to start off with some plain flour and some cold butter and some sugar some nice white sugar some seasoning I'm using my pink Himalayan but some sea salt it's all good and a little bit of turmeric which is going to give it my nice color you just want to push that butter in your fingertips with the flour and create these breadcrumbs and then I've got some IC cold water which is going to bring my dough together if your dough gets a little bit wet you can add a little bit more flour and if your pastry feels a little bit dry you can add a little bit more water but you want to get that into a metal Bowl cling film it over and let that chill down for at least an hour my short rib's been cleaned and ready to go you don't want to remove all of that fat because that fat is really where it's going to you're going to get your flavor in your end product I got a nice smoking hot pan I'm going to go in with some coconut oil and I'm going to just season the pan with some salt and pepper and I'm going to go in with that short rib and what I'm looking for on the short rib is I want to get a really nice color that color is really what's going to give you your flavor in your end product when I was was taught to cook at home um it was always you had to marinade your meat and then Brown your meat but arguably and I know people are going to come for me for this is when you start to brown your meat I feel like it changes the flavors of the spices too much so some things it works but for me this dish it makes more sense to Brown the meat get a really good color on it and then add your spices so I'm going to get that beef out and just let that sit on the side and we're going to add that back to the pan in a short while look at that short rib in the pan I've gone in with my onion and my carrots you know don't spend hours trying to dice those all perfectly by the time the meat's falling off the bone here these vegetables would have completely broken down into your beautiful delicious sauce that's going to make the filling of your Patty I'm going to get in there with my th I'm going to put in a whole Scotch bonnet pepper this is going to give me my Aroma and flavor of Scotch bonnet without giving me too much heat super important I'm going to get a bay leaf in there I'm going to get some whole ginger in there um with the skin on I've just given it a wash I'm going to give it a little crack and get that in the pan and later on when I take out my aromatics This Ginger will come out I'm going to put in my garlic you could dice it up really fine a little small grater which is what I'm going to use like when I think back to being a kid um I'd see my mom and my nan in the kitchen and like they'd be cooking Sunday dinner and it's starting on Saturday afternoon when we got back from shopping and this this this ritual it was this thing that really brought the family together it's where you saw like the love really happen in the room you know so that still lives on in me so I'm going in with my pimento now this has been cooking for a good amount of time we're going in with our spices now um so I've got some ground corander going in I got some ground cinnamon you can use cinnamon sticks I use cinnamon sticks a lot at home um but you can also use the ground cinnamon we got some celery salt I got some smoked paprika I got some ground ginger we're only going to go in with a little bit of ground ginger we have got our fresh ginger in there but I find that ground ginger and fresh ginger bring two different notes and I want them both I want this to be really singing I got some curry powder some Jamaican curry powder going in there and then we're going to get your tomato paste in there which we want to warm through with your spices and that's going to just almost bring like a the sweetness out of the tomatoes when you warm up spices it really brings them back to to life and then I'm going to go in with my stock I'm going to get my short rib back in there and then some liquid and that's ready to braze down as you can see now everything's inside I've got my stock in there all my spices are in there we're going to let that cook for at least 2 and 1/2 hours so I'm going to grab my one that I prepared earlier and we're going to start to take that off the bone then we're going to roll out our pastry and we're ready to start building Our Patties let's go so here I've got my mix it's already been cooked it's chilled down if you do have any fat on top spoon that off um but we're going to take out our th and take out our Ginger and our bay leaf if you put a whole Scotch B in make sure you get that out and then we're going to start to pull down our meat what you're looking for is you want that meat to start falling away nice and gently you see that it's going to be lovely inside your Patty so here we have our short rib which we've pulled off the bone we've got some of our nice sauce in there and some of those vegetables that have just started to break down from that stewing process for me I want to add some butter beans so I'm going to just roughly chop some butter beans through that mix and then my spring onions has gone into the mix so now I'm ready to roll out my pastry so my pastry's just come from the fridge it's nice and soft and easy to handle then you want to roll it out to about the thickness of a 1B coin is what you're looking for not too thin not too thick then I'm going to use a ring cutter and to cut out my pastry you can use any anything round a mug a plate you don't want to overfill your Patty otherwise it can be a little bit challenge in to close but you want to get that mix in the bottom semicircle of your Patty and you want to leave about a half inch around the edge and then you are ready to close your patties so you want to fold that top half over your bottom half so now the Patty are closed I'm going to use the fork which is going to make the traditional trademark Patty Fork Mark and then lastly super important um a hole if you don't make a hole that filling is going to come bursting out so I just make two little holes at the back at the bottom they're going to go in the oven a Patty this size will be ready in about 8 to 10 minutes I'm going to rustle up a little salad and a uh mango spicy dipping sauce that I think I'm going to go lovely with your pays I got some nice lovely hairloom tomatoes and I'm going to just chop those nice and roughly don't no messing about with perfect sizes and shapes we don't do that your salad will be nice and fresh I'm going to get some avocado in there I'm going to get some lime juice and zest in here I got a little bit of olive oil and we'll give that a little mix and then we'll get a little bit of Scotch bonnet in there just a tiny bit of Scotch bonnet you don't want to go crazy and then as those patties are cooking those tomatoes are just pulling in all of that salce aess and that zestiness and that acidity and then we're going to make a nice little dip so I've just got some mango that I've puree down so I'm going to just put a little bit of side of vinegar in there little bit of salt that salt's going to really bring out that sweetness little bit of pepper and again we're going in with some Scotch bonnet because again this is sweet you're not going to feel the spice in the same way that you would if it was a Savory dish so I'm going to go big perfect a perfect let's get a little bit of zest in there as you can see nicely got a nice little bit of a crisp to them almost if you will and then as those cool down they're going to be delicious so these are quite small patties so I would serve two and then we've got some of that lovely zesty slightly spicy juicy tomato and avocado salad those beautiful hay tomatoes and with got some of that mango dip is lovely can't wait to try these bad boys a look at that M that is insane honestly the first thing that hit my b it was that mango but then I got short bread and the pastry and definitely worth the time and the effort make these your friends they are going to be like no who are you like they're going to be super impressed really great dish patties are delicious anyway but you start adding short rib to the mix and you've taken it to another level um I'm hoping as you're watching this you're clapping and going now you know what short rib Patty I can get behind that if you're not don't message me\n"