Braised Short Ribs
Soy-Angostura Bitters Glaze, Garlic Rice, Chinese Celery, Peanuts, Cilantro, Lime
Chef Akhtar Nawab of Alta Calidad | Brooklyn
Yield: 2 servings
Adapted by StarChefs | November 2022
INGREDIENTS:
Short Ribs:
¾ cup soy sauce
1 teaspoon granulated onion
½ teaspoon ground coriander
½ teaspoon granulated garlic
½ teaspoon ground black pepper
¼ cup honey
¼ cup Angostura aromatic bitters
Salt
2½ pounds bone-in short ribs, cut into 2-inch pieces
Garlic Rice:
2 tablespoons coconut oil
6 cloves garlic, minced
1 teaspoon ground coriander seeds
¾ cup jasmine rice
½ teaspoon salt
Celery Salad:
3 stalks Chinese celery, sliced on a bias into ⅛-inch pieces
10 cilantro branches, roughly chopped
1 small jalapeño, seeded, ribbed, and julienned
1 teaspoon salt
1 tablespoon sugar
1 tablespoon fish sauce
Zest and juice of 1 lime
To Assemble and Serve:
3 tablespoons crushed peanuts
Fresh cilantro
Lime wedges
METHOD:
For the Short Ribs:
In a bowl, combine soy sauce, onion, coriander, garlic, pepper, honey, bitters, and ¾ cup water. Season with salt. Stir until honey is dissolved. Place short ribs in a resealable plastic bag with marinade. Seal, making sure to push out as much air as possible, and marinate for at least 8 hours, or overnight.
For the Garlic Rice:
In a saucepan over medium-high heat, add oil and garlic. Cook until garlic is slightly browned. Add rice and coriander and let toast until garlic has fully browned. Add 1½ cup water and salt. Bring to a boil, then reduce heat and simmer 20 minutes. Remove from heat and let rice rest for 10 minutes. Fluff with fork and set aside.
For the Celery Salad:
In a bowl, combine celery, cilantro and jalapeño. Season with salt and sugar and let sit at room temperature 15 minutes. Drain, reserving 2 tablespoons of liquid. Add fish sauce, lime zest and lime juice to the bowl. Set aside.
To Assemble and Serve:
The following day, heat oven to 275°F. Remove Short Ribs from marinade, reserving marinade separately. Transfer Short Ribs to hotel pan, bone side down. Cover with 3 ounces reserved marinade and cover tightly with aluminum foil. Braise 3½ hours, basting with cooking liquid every 20 minutes and skimming and discarding fat. If liquid overreduces, add 2 to 3 ounces water to the pan. Meanwhile, in a small saucepan, bring remaining reserved marinade to a boil. Cook 1 minute and remove from heat. Once Short Ribs are cooked, let cool at room temperature, occasionally basting with cooking liquid. Once cooler, remove meat from bones and divide into 2 equal portions. Transfer 1 portion Short Rib to a serving plate and spoon over reserved cooking liquid. Serve with Garlic Rice and Celery Salad and garnish with crushed peanuts, cilantro and lime wedges.
