• Heat a small amount of olive oil in a Dutch oven over medium-high heat.
• Brown the short ribs on all sides. Remove and set aside on a plate.
• Add the onion and garlic to the pot. Cook for 1–2 minutes, until the onion begins to sweat, scraping up the browned bits from the bottom of the pan.
• Deglaze with red wine and beef stock. Simmer and reduce for 5 minutes.
• Add the tomatoes and continue reducing for another 5 minutes.
• Stir in the rosemary, star anise, and return the short ribs to the pot.
• Bring to a simmer. Cover and cook gently for 1½ hours. Remove the lid and continue simmering for at least another 1½ hours (3+ hours total), monitoring the pan as it cooks.

  The ribs are done when fork-tender. (Note: Thicker ribs may require additional time.)

  Remove from heat and allow to cool. Reserve 2–3 tablespoons of the braising liquid.

Shred and Prepare the Filling

• Once the ribs are cool enough to handle, remove the meat from the bones and shred to a medium texture.
• In a bowl, toss the shredded meat with the reserved braising liquid and balsamic vinegar.
• Refrigerate the mixture until firm.

Form the Croquettes

• Take about 1 tablespoon of goat cheese and form it into a small ball.
• Wrap the chilled short rib mixture around the goat cheese, forming a ball approximately 2½–3 inches in diameter.
• Place the formed croquettes on a tray and freeze for 30 minutes, or until firm.

Breading

• Prepare three shallow bowls:

  Roll each croquette in flour, then dip in egg, and finally coat in panko. Place on a plate and refrigerate if not frying immediately.

  Bowl 1: Flour seasoned with salt and pepper

  Bowl 2: Beaten eggs

  Bowl 3: Panko breadcrumbs

Frying

• Heat about 5 inches of vegetable oil in a small, deep pot to 325°F.

  Fry croquettes one at a time for approximately 10 minutes, ensuring they are fully submerged. Use a slotted spoon or spatula to carefully lower them into the oil and remove when golden and heated through.

Serving

• Spoon a serving of warm Yukon purée onto a plate. Place one croquette on top.

  Garnish with parsley emulsion, yellow pepper relish, and chives.

Yukon Potato Puree

• Boil pealed Yukon Gold potatoes until done
• Add butter, sour cream and salt to taste
• Use an immersion blender to puree