Soy and Shiitake Braised Short Ribs

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
4

Asian-style short ribs served with toasted coconut-risotto sushi rolls.

Ingredients

Short Ribs:
4 (8-10-oz.) short ribs
Kosher salt
Ground black pepper
1 cup red wine
6 cloves roasted garlic
1 large onion, sliced
1 small bunch fresh thyme
4 cups demi-glace

Sauce:
1 onion, sliced
1 cup shiitake mushrooms, quartered
1⁄2 tsp. finely diced ginger
Ground black pepper
3 oz. teriyaki marinade
1 cup honey
Cornstarch slurry, to thicken

“Sushi” Risotto Rolls:
1⁄2 onion, finely chopped
2 cups arborio rice
1 cup shredded toasted coconut
Kosher salt
Ground black pepper
4-6 cups chicken stock, heated
4 sheets nori

Steps

1. For ribs: Preheat oven to 400ºF. Season ribs with salt and pepper. Heat braising pan until smoking hot. Add ribs and brown on all sides.

2. Deglaze pan with red wine; add garlic, onion, thyme, and demi-glace. Cover and place in oven until ribs are tender, about 1 1⁄2 hours.

3. For sauce: Sweat onions and mushrooms in a saucepan. Add ginger, black pepper, teriyaki marinade, and honey. Bring to a boil; thicken with cornstarch slurry. Keep warm.

4. For”sushi” rolls: Sweat onion in a saucepan. Stir in arborio rice and coconut. Season to taste with salt and pepper. Slowly add chicken stock, stirring constantly and cooking until rice is tender and liquid is absorbed. Allow to cool for handling. 

5. Using a sushi bamboo mat, roll the risotto in each of the nori sheets. Cut on the bias; keep warm in the oven.

6. Serve ribs with soy-shiitake sauce and “sushi” risotto rolls.

Source: Recipe from Chef Aaron Block

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources