CHEF SAM BURKE Japanese Short Ribs
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Short Ribs
- Serves 10
Pro Tips
Ingredients
Beef
- MSA Short Ribs 3 x 3 rack rib sets
Mirepoix
- 120g onion, diced
- 100g carrot, diced
- 100g celery sticks, diced
Masterstock
- 30g ginger, sliced
- 20g garlic, crushed
- 2 cinnamon sticks
- 8 star anise
- 30mls sushi vinegar
- 30mls hoisin sauce
- 200g brown sugar
- 300mls soya sauce
- 400mls dashi stock
- 1 1/2 litre 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 a large stockpot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gently simmer and cook for 20 minutes to allow the flavours to infuse.
- Pre-heat 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 short ribs on all sides until deeply and evenly browned (approximately 6-8 minutes). Set aside. Add mirepoix to frying pan and cook for 5 minutes or until softened and lightly coloured. Place mirepoix in a shallow 65ml full gastronome pan. Place beef ribs bone side up on mirepoix. Add master stock, 2/3 full. Cover with baking paper and foil and roast for 3 hours.
- Masterstock: Place ginger, garlic, cinnamon, star anise, sushi vinegar, hoisin sauce, half the brown sugar, half the soy sauce, dashi stock and water a large stockpot and bring to the boil, stirring to dissolve sugar.
- Reduce heat to a gently simmer and cook for 20 minutes to allow the flavours to infuse.
- Place reserved stock in a saucepan over high heat. Add remaining brown sugar and soy sauce, bring to a rapid boil. Boil until liquid coats the back of a spoon.
- To serve: Portion cut beef ribs, brush with reduced masterstock. Serve with pickled vegetables, miso mayonnaise and steamed rice if desired.
