Cured Short Rib Skewer

DemKota Ranch Beef, Dashi Powder, Kombu, Goma Dare

Chef Ian Driscoll of Bar Futo | Portland, ME

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Adapted by StarChefs | september 2023

INGREDIENTS

Short Rib:
DemKota Ranch Beef short rib
Kosher salt
Dashi powder
1 cup sake
1 dried shiitake mushroom
1 piece kombu

Goma Dare:
1 cup miso dare
2 cups crushed sesame seeds
Salt

METHOD

For the Short Rib:
Place short rib in a shallow baking dish. Liberally coat with salt and dashi powder. Cover and refrigerate 24 hours. The next day, heat the water bath of an immersion circulator to 155°F. In a sauté pan over high heat, sear cured short ribs on all sides. Transfer ribs to a vacuum bag with sake, mushroom, and kombu. Seal and cook sous vide 24 hours. Let cool, then portion into 1-inch cubes. Reserve braising liquid. Skewer and set aside.

For the Goma Dare:
In a saucepan over medium heat, add reserved Short Rib braising liquid. Cook until reduced by half. Let cool, then stir in miso dare and sesame seeds. Taste and adjust seasoning with salt if necessary. Set aside.

To Assemble and Serve:
Transfer Short Rib skewers to a serving plate and serve with Goma Dare.

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