Bite with Belkys: Sweet Soy & Mirin Glazed Short Ribs

The Chef: Timon Balloo
The Dish: Sweet Soy & Mirin Glazed Short Ribs

Ingredients:

16 oz. Short Ribs
Salt and pepper, to taste
1 tbs. of canola oil
1/2 cup of celery
1/2 cup of carrots
1/2 cup of baby fingerling potatoes
7 cups of beef stock
2 cups of mirin
1 cup of soy sauce

Method of Preparation:

-Start by seasoning the short ribs with salt and pepper. Then drizzle some canola oil in a hot pan, and sear the meat for about three minutes on each side.

-Next, make a braising liquid. Chop some celery, carrots and baby fingerling potatoes. Put all the veggies in a pot of beef stock.

-Then add mirin, soy sauce and the short ribs. Let it all cook in a 275 degree oven for three to four hours. Chef Timon says if you want to speed up the cooking process, you can use a pressure cooker instead.

-Once the ribs are ready, remove them from the pot, and let the braising liquid reduce for about 30 minutes over the stove.

Ingredients for a side of veggies:

1/4 cup of celery, diced
1/4 cup of carrots, diced
1/4 cup of baby fingerling potatoes, diced
1/2 cup of nameko mushrooms
1 cup of dashi
Salt, to taste
1 tbs. of whole butter
2 bay leaves

Method of Preparation:

-Begin by dicing celery, carrots and baby fingerling potatoes. Then place them on a plate with nameko mushrooms. If you can't find nameko mushrooms at a specialty market, you can substitute it with shiitake or oyster mushrooms.

-In a hot pan, pour dashi, a Japanese cooking stock. Chef Timon says chicken stock or vegetable stock will work as well.

-Next, sauté the veggies with some salt and whole butter for about six to eight minutes. Lastly, add a couple of bay leaves.

To Plate the Dish:

First serve the veggies, and then add the short ribs. Top it off with the sauce from the braising liquid.

Serving Suggestion: Pinot Noir

Serves: 2

FOR MORE INFORMATION:

Domo Japones
4000 NE 2nd Avenue
Miami, FL 33137
305-573-5474
http://www.domojapones.com/