Wagyu Short Rib
Kombu, Pea Shoot, Watermelon Radish, Carrot Purée, Pickled Carrots, and Smoked Peanuts
Chef Maximillian Petty of Eden Hill Restaurant | Seattle
Yield: 16 servings
Adapted by StarChefs | January 2020
INGREDIENTS:
Wagyu Short Rib:
100 milliliters soy sauce
80 milliliters maple syrup, plus additional as needed
100 milliliters Sherry vinegar, plus additional as needed
8 cloves black garlic
5 grams black peppercorn
2 onions, thinly sliced
200 grams kombu
20 grams dried wild mushrooms
5 pounds bone-in wagyu beef short ribs
Beef stock
Butter
Salt
Pure Carrot Purée:
3 pounds carrots, thinly sliced
1 quart fresh carrot juice
½ lemon
Salt
Pickled Carrots:
1 pound carrots, thinly sliced
Salt
500 milliliters rice vinegar
200 grams sugar
15 coriander seeds
15 black peppercorns
3 bay leaves
3 sprigs thyme
Watermelon Radish Slaw:
¼ cup aioli
1 tablespoon calamansi vinegar
1 tablespoon brunoise shallots
1 tablespoon fines herbs
Juice of ½ lemon
200 grams julienned watermelon radish
200 grams julienned celeriac
200 grams julienned kohlrabi
100 grams julienned carrot
Salt
Smoked Peanuts:
1 cup peanuts
2 tablespoons light beef stock
2 tablespoons grilled peanut oil
1 teaspoon sea salt
METHOD:
For the Wagyu Short Rib:
To a Vitamix blender, add soy, maple, vinegar, garlic, peppercorns, onion, kombu, and mushrooms; purée. In a Cambro, coat ribs in purée. Marinate 12 hours. Next day, heat oven to 300°F. Transfer ribs with marinade to a braising pan. Cover with stock. Braise 5 hours. Cool ribs in liquid for 45 minutes at room temperature. Delicately transfer ribs to a parchment-lined sheet tray. Strain liquid through a chinois into a pot. Place ribs in pot. Reduce liquid by half. Adjust consistency with butter and additional Sherry and maple as needed. Season with salt. Keep warm.
For the Carrot Purée:
In a pot, combine carrots and juice. Simmer 20 minutes, until carrots are soft. Strain juice into another pot. Transfer carrots to Vitamix blender. Reduce juice to a caramel (about ½ cup). Transfer caramel to blender with carrots and season with salt. Blend 1 minute, or until smooth. Pass through a chinois and season with lemon and additional salt, if necessary. Keep warm.
For the Pickled Carrots:
In a heatproof container, combine carrots and a large pinch of salt. In a pot, combine remaining ingredients and 200 milliliters water. Simmer 5 minutes. Strain over salted carrots. Set aside for 4 hours.
For the Watermelon Slaw:
In a bowl, combine aïoli, vinegar, shallots, herbes, and lemon. To a separate bowl, add remaining ingredients followed by desired amount of aïoli mixture. Season with salt.
For the Smoked Peanuts:
Prepare and heat smoker to 220°F. In a bowl, toss to combine all ingredients. Marinate 10 minutes. Let sit for 10 minutes. Transfer to quarter-sheet tray lined with foil. Smoke 50 minutes, until tray is dry and nuts are roasty.
To Assemble and Serve:
On a serving plate, place 1 portion Wagyu Short Rib and smother with a few spoonfuls of reduction. Spoon some Pure Carrot Purée to the side of the meat. Finish with Pickled Carrots, Watermelon Radish Slaw, and Smoked Peanuts.
