Braised Beef Short-Ribs with Gremolata & Garlic Rice
Pair the classic braised beef short-ribs with an Asian staple food to satisfy your hungry local diners.
Ingredients
Beef Shortribs
-
Olive Oil 20 ml
-
Beef Shortribs 500 g
-
White Onions, small diced 80 g
-
Carrots, small diced 40 g
-
Celery, small diced 40 g
-
Tomatoes, chopped 120 ml
-
Worchestershire sauce 15 ml
-
Salt and Pepper
Gremolata
-
Italian flat leaf parsley, finely chopped 50 g
-
Garlic cloves, finely minced 10 g
-
Lemon Zest 5 g
-
Olive Oil 90 ml
Garlic Rice
-
White rice 100 g
-
Fried Garlic, finely minced 20 g
-
Italian flat leaf parsley, finely chopped 2 g
Plating
-
Lemon slice, grilled 1 slice
Preparation
-
Beef Shortribs
- Sear the beef shortribs until brown, then set aside
- Heat oil in a pan. Saute the onions, carrots, and celery
- Deglaze with beef stock, then transfer into a cooking pot
- Add back the beef shortribs into the pot
- Stir in chopped Tomato
- Pour the demi glace sauce. Simmer at low heat until beef is tender & sauce is thickened
- Season with salt, pepper and Worchestershire sauce
-
Gremolata
- Combine all the ingredients for the gremolata in a non-reactive bowl and mix well
-
Garlic Rice
- Combine all the ingredients in a non-reactive bowl and mix well
-
Plating
- Serve the rice and beef shortribs on a long wooden board
- Sprinkle the gremolata on top of the beef shortribs
- Garnish with lemon slice
