24-Hour Beef Short Rib
Attention meat lovers. This recipe for beef short rib is melt-in-your-mouth delicious. It’s from the cookbook China Doll by Frank Shek (New Holland Publishers Australia), $49.99.
China Doll is an incredibly popular, award-winning Sydney restaurant known for their fresh take on modern Asian cuisine. Frank Shek is the head chef and the cookbook China Doll is a collection of his best recipes.
China Doll by Frank Shek (New Holland Publishers), $49.99 is available from all good bookstores or online
24-Hour Beef Short Rib With Citrus Soy Glaze
This is based on Japanese teriyaki but we’ve applied it to a slow-cooked cut to achieve a smoky crust with meltingly tender meat inside.
For the beef short rib
50 g (2 oz) sake
50 g (2 oz) liquid kombu extract
100 g (31⁄2 oz) tamari
125 g (41⁄2 oz) mirin
2 x wagyu beef short ribs, bone in, about 800 g (1 lb 10 oz) each
Mix the sake, kombu extract, tamari and mirin together to make the marinade.
Vacuum seal or ‘zip lock’ the beef ribs individually with half of the marinade in each bag.
Sous vide at 70°C (160°F) for 24 hours.
Let cool at room temperature for 10 minutes. Then chill completely in iced water. At this stage, you can keep the ribs in the refrigerator for up to 4 days.
Tamari citrus glaze
100 ml (31⁄2 oz) tamari
40 ml (11⁄4 oz) orange juice
80 ml ( 23⁄4 oz) mirin
2 teaspoons liquid kombu extract
120 g (41⁄4 oz) brown sugar
4 g (1⁄4 oz) bonito flakes
Pinch of xanthan gum
50 ml (1 ¾ oz) olive oil
2 teaspoons lime juice
Carrot and daikon pickle, to serve
Bring ingredients in Part A to a simmer. Turn off heat and add bonito flakes. Let stand for 1 minute. Strain into a tall circular container.
Use stick blender on high speed to create a vortex and gradually add the xanthan gum until fully dissolved.
Next gradually blend in the olive oil. Finally, blend in the lime juice.
Heat a charcoal grill to low/medium.
Remove the ribs from the bags. Brush off any congealed fat.
Grill the ribs on all sides until a crust has formed. Lightly brush on some of the glaze and continue grilling until caramelized and sticky.
Take off the grill and leave to rest for 5 minutes.
Plate up and drizzle more of the glaze over. Serve with carrot & daikon pickle on the side.