Every menu at John Palmer’s Bistro featured a braised item of some sort. For this Gazzette I thought I would share a Braised Short Rib recipe. This one is influenced by the “Dongpo” region of China. Great flavors, pretty simple to pull together.
DONGPO SHORT RIB
5 lbs. of boneless short rib cut into 10 pieces
Sesame oil
8 oz. White Wine
8 oz. Soy Sauce
3 oz. Chopped Ginger
3 oz. Chopped Garlic
Veal (Beef works) and Chicken stock 50/50 to cover the meat
4 oz. Sweet Chili Sauce
1) Toss the meat in Flour. Using your braising pan, sear on all sides in Sesame Oil. You may need to do this in stages, a couple of cuts at a time. Reserve.
2) Add some more Sesame Oil to the braising pan and sauté the garlic and ginger.
3) Remove from heat and add the meat. Cover the contents with the liquids and tightly seal the braising pan’s top. Either plastic wrap and foil or the lid is fine.
4) Braise until tender in a 300-degree oven, about 4 to 4.5 hours.
5) When tender, this dish is best left to cool overnight. If you wish to serve this on the same day, I recommend removing the meat from the liquid and reserving it. Now you can adjust the seasoning to your liking.
*Note: This dish is a great balance of “salty and sweet.” Please note that I didn’t add any other salt or pepper. These can be added to the sauce. The sauce should be a bit thick and a sticky consistency! I suggest a Cornstarch or Arrowroot Slurry to thicken. This keeps the sauce nice and shiny. If that isn’t something you want to do, a roux will do the trick!
* This dish is best served with Wasabi Mash potatoes or a nice Udon Noodle.
Happy Spring, Enjoy.
Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents.
