6 each 6 oz Boneless beef short rib
1.5 gal Veal stock (substitute beef stock if necessary)
4 each Carrots (peeled)
4 each Yellow onion (skins removed)
2 each Celery ribs
6 each Garlic cloves
4 cups Red wine
6 each Bay leaves
1 bunch Thyme
12 each Black peppercorn
1 tbs. Ground black pepper
1 tbs. Sea salt
1 cup All purpose flour
4 tbs. Olive oil
Slow braised beef short rib with Hoisin demi and California Koshihikari Rice
BRAISED SHORT RIB INGREDIENTS:
BRAISED SHORT RIB PROCEDURE:
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- Pre-heat a sauté pan over medium high heat with 2 tbs. of olive oil. While the pan is heating, generously salt and pepper the short rib, dredge in flour shaking off all excess flour; sear on all sides until golden brown. After searing, place on a sheet pan until braising mixture is complete.
- While watching the ribs; place 2 tbs. of olive oil in a separate sauté pan on high. Once the oil begins smoking add the onions, carrots, celery sautéing until dark brown, stirring continuously. Once the vegetables are dark brown, add garlic sautéing for 1 minute. Next add the red wine, bay leaves, thyme, and black peppercorn reducing the wine by two-thirds. Then, add the veal stock allowing cooking to a full boil for a few minutes.
- Transfer the braising mixture to a roasting pan that will hold the 6 ribs with spacing in between. Submerge the short ribs in the braising liquid, cover with foil and place in a pre-heated 325 degree oven. Braise until fork tender. This usually takes 3 – 4 hours however all ovens perform differently. Be sure to cook the short ribs one day in advance to allow resting and to remove any excess fat on the top of the braising liquid after cooling. Safe cooling is reducing the temperature to 70 degrees within 2 hours and 40 degrees within 6 hours.
Finishing the ribs and sauce:
- Remove the ribs from the braising pan, heat up the braising liquid using half to reheat the ribs and the other half for the Hoisin Demi. Allow the ribs to come up slowly in a 300 degree oven in a covered pan with the braising liquid in order to keep them intact. Meanwhile, reduce the second portion of the braising liquid in a pot with a ½ cup of Hoisin sauce. Be frugal with the Hoisin sauce as you can always add more. Once the sauce come to a boil, reduce to sauce consistency checking for salt and pepper to taste and set aside for plating. The sauce should have the rich taste of the braising liquid with a hint of the Hoisin sauce.
CALIFORNIA KOSHIHIKARI RICE:
2 cups California Koshihikari Rice (premium short grain)
2 ½ cups Water
Pinch Salt
½ cup Scallions (sliced)
KOSHI RICE PROCEDURE:
- Place the rice, water, and the pinch of salt in a covered pot.
- Bring to a boil and reduce to simmer. Allow cooking on simmer, check periodically, for approximately 12 minutes.
- When water is fully incorporated into the rice remove from heat and check rice for consistency.
- Be sure the rice is tender and fully cooked through.
- Allow to rest while completing the other ingredients.
- When ready to plate toss in the scallions and gently incorporate.
VEGETABLES:
Use any Asian vegetables to accompany the ribs. I prefer broccoli rabe as it offers a little bitters to the taste profile which enhances the experience. Steam the broccoli rabe until al dente; place a tsp. of olive oil with a drop of sesame oil in a sauté pan on medium heat. Stir-fry the broccoli rabe for 2 minutes, set aside for plating.
Garnish: Optional.
Szechwan Pepper Scallions
1 each Roasted red pepper 3 each Scallions (green onions)
½ oz Ginger (peeled and sliced thin)
½ tsp Red chili flakes
1 tsp Chopped cilantro
½ cup Light soy sauce
¼ cup Rice wine vinegar
Cut the peppers julienne and combine all ingredients. Best if prepared the day before.
Cut scallions in long julienne strips placing them in ice water. Drain before garnishing.
Plating:
First place the scallions on the Koshi rice in the middle of the plate, place the broccoli rabe on top positioned so visible once the short rib is placed on top. Place the short rib on top of the broccoli rabe and sauce the rib with the Hoisin demi. Garnish with the Szechwan pepper, scallions and sesame seeds.
