Ginger-Gochujang-Glazed Wagyu Beef Rib

Cucumber, Radish, Serrano, Pickled Watermelon Rind, and Malaysian Roti

Chef Bobby Matos of La Lucha | Houston
Yield: 1 serving

Adapted by StarChefs | December 2019

INGREDIENTS:

Rub: (Yield: 13½  quarts)
1½ quarts ground cumin
1½ quarts granulated garlic
2 cups black pepper
5 quarts salt
5 quarts white sugar

Glaze: (Yield: 3½ quarts)
1 cup coarsely chopped garlic 
2 quarts coarsely chopped ginger
3¼ cups soy sauce
3¼ cups gochujang
¾ cup aji mirin
¾ cup rice vinegar
1¼ cups honey
¼ cup fish sauce
1¼ cups coarsely chopped palm sugar
¾ cup lime juice

Dressing: (Yield: 1 quart)
14 ounces kimchi base
2.1 ounces soy sauce
0.7 ounce sugar
1.05 ounces rice wine vinegar
1.05 ounces sesame oil

Beef:
1 bone-in Lone Mountain beef plate rib
Neutral oil
Beef stock

To Assemble and Serve:
1 cucumber, shaved on mandoline
2 radishes, shaved on mandoline
1 serrano pepper, shaved on mandoline
1 cup large diced pickled watermelon rind
3 roti paratha
Micro Thai basil
Micro cilantro
Micro mint

METHOD:

For the Rub:
In a large bowl, combine all ingredients.

For the Glaze:
To a Vitamix blender, add all ingredients; purée.

For the Dressing:
To a Vitamix blender, add all ingredients; purée.

For the Beef:
Season beef with Beef Rub, cover, and rest at room temperature at least 30 minutes. Heat oven to 300°F. In a dutch oven over medium-high flame, heat oil. Add rib and sear 3 to 4 minutes on both sides, until deeply browned, adjusting heat as necessary. Add stock, simmer, cover, and braise in oven 2 to 3 hours, until tender. Cool in liquid. 

To Assemble and Serve:
Heat oven to 350°F. On a sheet tray, brush Beef with Glaze and heat in oven until warmed through and shiny. Warm roti in oven. In a small bowl, toss cucumber, radish, and serrano with Dressing. On a serving plate, place beef. Serve with salad and roti and finish with watermelon rind and herbs.  

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