Sherry-Glazed Short Rib

Coffee Koji, Calabaza Purée, Roasted Shallots

Chef Brian Nasajon of Beaker & Gray | Miami

“This dish is inspired by the classic Cuban dish, vaca frita. The short rib is braised then deep fried. The result is a crispy, yet incredibly juicy, tender piece of short rib. We serve it with a calabaza purée, roasted shallots, and a sherry vinegar-coffee glaze. The glaze is designed to be an umami bomb, made with koji, cold brew, and Sherry Vinegar from Spain. The sherry vinegar adds not only acid and flavor to the glaze, but layers of nuttiness and complexity, bringing out both dark and high notes found in the coffee and braise. There are so many umami notes in the dish (miso, sweet soy, seared beef, coffee, etc.), the Sherry introduces an acidic touch and brings balance to an otherwise dark dish.” - Chef Brian Nasajon

---

Adapted by StarChefs | december 2022

INGREDIENTS:

Coffee Koji:
4000 grams koji
1000 grams kosher salt
5750 grams cold brew

Calabaza Purée:
2500 grams roasted calabaza
815 grams sugar
25 grams salt
300 grams butter

Sherry Glaze:
250 grams brown sugar
100 grams sweet soy sauce
115 grams sake
80 grams Sherry Vinegar from Spain

Roasted Shallot:
1 shallot
Olive oil
Salt

Short Rib:
6 Spanish onions
40 cloves garlic
4 red bell peppers
1 pineapple
2 stalks lemongrass
6 green leeks
1 four-inch knob ginger
500 grams red miso
1 quart sake
1 quart mirin
1 pint sweet soy sauce
1 cup brown sugar
20 quarts dashi
15-ounce bone-in short rib
Neutral frying oil

METHOD:

For the Coffee Koji:
In a large bowl, combine koji and salt. Stir to combine. Add 5,000 grams cold brew. Knead to ensure every koji grain is coated. Transfer to a 12-quart container. Let sit at room temperature 30 minutes. Add 500 grams cold brew and knead into mixture. Cover and let sit at room temperature 30 minutes. Add remaining cold brew and knead to combine. Cover and let ferment 14 days. Stir every day to ensure even fermentation. 

For the Calabaza Purée:
In a stock pot over medium heat, combine calabaza and 600 grams water. Bring to a simmer. Add sugar and salt. Transfer to a Vitamix blender. Add butter and blend until smooth. Transfer to a non-reactive container and reserve.

For the Sherry Glaze:
In a hotel pan over medium high flame, heat water. In a small pot, combine all ingredients and 225 grams Coffee Koji. Place pot in the water bath and cook 1½ hours, stirring frequently. Remove from heat and let cool. Transfer to a non-reactive container and reserve at room temperature.

For the Roasted Shallot:
Heat oven to 500°F. Poke shallot all over with a skewer. Brush with olive oil to coat and fill holes. Season with salt. Roast 15 minutes, or until blistered and golden brown. Set aside.

For the Short Rib:
In a stock pot over high heat, combine onion, garlic, peppers, pineapple, lemongrass, leek, and ginger. Cook 15 minutes, stirring frequently. Add miso, sugar, and soy sauce and bring to a simmer. Add mirin and sake and bring to a boil. Add dashi. Reduce heat and let simmer 15 minutes. Keep warm. Heat oven to 300°F. Prepare and heat grill. Season short rib with salt. Place on grill and sear on all sides. Transfer to a hotel pan and pour warmed braising liquid over short rib until fully submerged. Cover with aluminum foil and cook 5 hours. Remove from oven and let rest. Score short rib down to ¼-inch from the bone. In a deep fryer, heat oil to 350°F. Drop short rib in fryer until warmed through. 

To Assemble and Serve:
On a serving plate, spread Calabaza Purée. Place Short Rib and Roasted Shallot on plate. Spoon generous amount of Sherry Glaze directly over the Short Rib.

---