Serves 4.
Description:
A sublime beef short rib is slowly braised for 12 hours and lacquered with a teriyaki-style glaze, orange reduction, fried garlic and served with a delicate truffle mashed potato pool.
Ingredients:
Four i-lnch tacks of short ribs
8 cups boot bouillon
Teriyaki Sauce:
1/4 cup mlrln
1/4 cup rice vinegar
1/4 cup soy sauce
2 Tbsp ketchup
2 Tbsp honey
i Tbsp olive oil
11/2 cups orange juice
Fried garlic (available at Asian supermarkets)
Mashed potatoes (with truffle oil. optional)
Procedure:
Preheat oven to 32S°F.
Pierce meat between each rib to prevent curling. Lay rib rack meat-side down in a deep pan and cover with beef bouillon. Bring to boil, cover, place In oven and simmer for 2 hours or until beef is fork-tender. Chill meat completed in bouillon. Cut between every two rib bones to make neat servings.
Combine mirln, rice vinegar, soy sauce, ketchup and honey in saucepan over medium heat to make teriyaki
sauce. Reduce until syrupy, about 15 minutes. Reserve. In a small saucepan, bring orange juice to a boil and
reduce until syrupy. Reserve.
Heal oven to 400F. Heat oil in a skillet over medium-high heat Add ribs and sear for 1 minute a side or until golden brown. Glaze with teriyaki sauce and place on baking sheet. Roast for 7 minutes. Tum over. Glaze again with teriyaki sauce and roast another 7 to 8 minutes, or until dark and succulent. Glaze again before serving. Serve short ribs on a bed of mashed potatoes and drizzle with orange syrup and garnish with a sprinkle of garlic chips.
Recipe Type: AuthenticDescription:
A sublime beef short rib is slowly braised for 12 hours and lacquered with a teriyaki-style glaze, orange reduction, fried garlic and served with a delicate truffle mashed potato pool.
Ingredients:
Four i-lnch tacks of short ribs
8 cups boot bouillon
Teriyaki Sauce:
1/4 cup mlrln
1/4 cup rice vinegar
1/4 cup soy sauce
2 Tbsp ketchup
2 Tbsp honey
i Tbsp olive oil
11/2 cups orange juice
Fried garlic (available at Asian supermarkets)
Mashed potatoes (with truffle oil. optional)
Procedure:
Preheat oven to 32S°F.
Pierce meat between each rib to prevent curling. Lay rib rack meat-side down in a deep pan and cover with beef bouillon. Bring to boil, cover, place In oven and simmer for 2 hours or until beef is fork-tender. Chill meat completed in bouillon. Cut between every two rib bones to make neat servings.
Combine mirln, rice vinegar, soy sauce, ketchup and honey in saucepan over medium heat to make teriyaki
sauce. Reduce until syrupy, about 15 minutes. Reserve. In a small saucepan, bring orange juice to a boil and
reduce until syrupy. Reserve.
Heal oven to 400F. Heat oil in a skillet over medium-high heat Add ribs and sear for 1 minute a side or until golden brown. Glaze with teriyaki sauce and place on baking sheet. Roast for 7 minutes. Tum over. Glaze again with teriyaki sauce and roast another 7 to 8 minutes, or until dark and succulent. Glaze again before serving. Serve short ribs on a bed of mashed potatoes and drizzle with orange syrup and garnish with a sprinkle of garlic chips.
Recipe Author: Jade on 36
Restaurant: Jade on 36, Pudong, Shangri-La Hotel, Shanghi
Source: http://paulpairet.com/marketing/uploads/EAT_MAGAZINE_CANADA_SEP_OCT_2007.pdf