More from the Rugby Kitchen
We are getting a lot of positive feedback to the new menu. One of the most enjoyed changes was to the short rib dish. “You can’t lighten up a short rib” I would hear. “It only goes well in the fall” another cook sounded out. These are the types of challenges that a chef enjoys, shutting up the critics. We decided to take the dish Asian and found that everyone loved it. We took some classic methods and blended with a couple of new ideas and found a winning combination, I hope you give it a shot.
“Performance stands out like a ton of diamonds. Nonperformance can always be explained away”. -Harold Geneen
Asian Braised Short Ribs
• 1 cup sugar
• 3/4 cup Chinese oyster sauce
• 1/2 cup soy sauce
• 1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
• 3 cloves garlic, minced
• 1 piece (1 inch) peeled fresh ginger, minced
• 2 scallions, white parts minced, green parts thinly sliced
• About 3 pounds bone-in individual beef short ribs
1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 4 to 6 hours.
2. Place the short ribs on the grill until sizzling and darkly browned on the outside
3. Remove from grill and place in roasting pan. Braise short ribs in Veal Stock and Sherry till tender. About 2 hours.
Reduce marinade until thick and use as a glaze for the short ribs.
Reduce the braising liquid by ½ and use for a broth to keep ribs moist.
Quinoa Cakes Yield = 12ea
• 1cup red quinoa
• 1 cup quinoa
• 4 cups water
• 2 oz G.O.G. (garlic, onion, ginger)
• 3oz hoisin
• Soy sauce to taste
• ½ tablespoon siracha
• 2 eggs
• 2 oz A.P. Flour
1. Cook the quinoa with water in a rice cooker.
2. Cool quinoa slightly
3. Sauté GOG in sesame oil
4. Mix all ingredients together in moon bowl
5. Portion with ice cream scoop and sauté in a Teflon pan
To Assemble:
After you sear the quinoa cake place in a bottom of a bowl, pour in the broth and then place the short rib on top of the cake. Glaze the ribs with the reduced marinade.
Enjoy
