Soy and Shiitake Braised Short Ribs

Menu Part: 
Cuisine Type: 

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


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

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


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

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