Preparation Method

Sear beef chuck ribs to golden brown, place in roasting pan and add mirepoix vegetables, chipotle peppers and achiote paste. Season veal stock and add to roasting pan. Braise in 350 degree oven until fork tender covered, about 2 hours. Remove ribs from braising liquor and reduce sauce down by 3/4. Taste, adjust seasoning and re-heat rib in jus.

To plate, place the hot mash potatoes in the center of the plate with the taro ring standing upright against the mash. Place the chuck ribs on the mash with the bone extending through the taro ring. Place roasted peppers leaning against the mash, garnish with the mache lettuce and serve.