Pastrami Short Rib

Independent/Native Mag Nashville TN

Who: Chef Michael Lishchynsky, head chef of Bourbon Steak Nashville

Instagram: @ChefMike83/@BourbonSteakNash

Chef Michael’s Guest-Worthy Recipe: Pastrami Short Rib


“The best part about the pastrami short rib and what a lot of our guests love about it is what you can do with the leftovers the next day. The next day one of my favorite things to do with it is to take the short rib and you slice it (not too thin though, about 1/4-inch thick) and place that in a pan with a little bit of water in it and steam the pastrami short rib to heat it up. Then place two slices of sharp provolone on top and get it nice and melty. Take that and put it between two pieces of Jewish rye bread, and then there you have it, a delicious pastrami on rye sandwich made from your leftovers.”


For the brine

6 qt water

2.6 c kosher salt

2.5 oz pink salt

1.5 c sugar

1/2 c dark brown sugar

4 oz honey

9 crushed garlic cloves

1 Tbsp pickling spice

For the spice

10 Tbsp peppercorn, black, ground

10 Tbsp coriander, whole

10 Tbsp caraway seeds, whole

5 Tbsp paprika

For the pastrami short rib

2 Brussel sprouts, leaves picked

2 long bone short rib

1 c water

1 qt pastrami brine

1/2 Tbsp pastrami spice

1/2 c chicken stock


For the brine

Place all ingredients in a large pot, and bring to a boil until salt has dissolved and place in a cooler until cold. Once cold, strain the liquid and refrigerate for up to five days.

For the spice

Place all whole spices on a sheet pan and bake at 350 degrees for eight minutes or until spices are toasted and they are aromatic. Grind the spices until they are fine, then add paprika. Store in a cool and dry space covered in an airtight container.

For the pastrami short rib

Cover the short ribs with the brine and let soak for three days.

Remove from the brine and coat with the pastrami spice. Preheat oven to 180 degrees. Place in an oven safe dish with water. Cover and cook for nine hours.

To serve, warm the Brussel sprouts leaves in a pan with hot chicken stock for about 30 seconds (just to lightly par-cook them). Place the leaves on top of and around the short rib.

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