CHEF SAM BURKE Japanese Short Ribs
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Short Ribs
- Serves 10
Short ribs braised in a fragrant masterstock, served with steamed rice, miso mayonnaise, and pickled vegetables for a rich, savoury meal.
Ingredients
Beef:
- 3 x 3 rack rib sets of short ribs
Mirepoix:
- 120g onion, diced
- 100g carrot, diced
- 100g celery sticks, diced
Masterstock:
- 30g ginger, sliced
- 20g garlic, crushed
- 2 cinnamon sticks
- 8 star anise
- 30ml sushi vinegar
- 30ml hoisin sauce
- 200g brown sugar
- 300ml soy sauce
- 400ml dashi stock
- 1½ litres water
- Serving Suggestions
- Pickled vegetables
- Miso mayonnaise
- Steamed rice
Method
Masterstock: Place ginger, garlic, cinnamon, star anise, sushi vinegar, hoisin sauce, half the brown sugar, half the soy sauce, dashi stock, and water in a large stockpot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 20 minutes to allow the flavours to infuse.
Pre-heat the oven to 160°C, 40% steam, 60% dry heat.
Heat a frying pan over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear the short ribs on all sides until deeply and evenly browned (approximately 6-8 minutes). Set aside. Add mirepoix to the frying pan and cook for 5 minutes or until softened and lightly coloured. Place the mirepoix in a shallow 65ml full gastronome pan. Place the beef ribs bone-side up on the mirepoix. Add the masterstock, 2/3 full.
Cover with baking paper and foil and roast for 2 1/2 hours.
To finish the masterstock: Place the reserved stock in a saucepan over high heat. Add the remaining brown sugar and soy sauce, bring to a rapid boil. Boil until the liquid coats the back of a spoon.
To serve: Portion the beef ribs, brush with reduced masterstock. Serve with pickled vegetables, miso mayonnaise, and steamed rice if desired.
