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
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Olive Oil 20 ml
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Beef Shortribs 500 g
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White Onions, small diced 80 g
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Carrots, small diced 40 g
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Celery, small diced 40 g
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Tomatoes, chopped 120 ml
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Worchestershire sauce 15 ml
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Salt and Pepper
Gremolata
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Italian flat leaf parsley, finely chopped 50 g
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Garlic cloves, finely minced 10 g
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Lemon Zest 5 g
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Olive Oil 90 ml
Garlic Rice
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White rice 100 g
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Fried Garlic, finely minced 20 g
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Italian flat leaf parsley, finely chopped 2 g
Plating
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Lemon slice, grilled 1 slice
Preparation
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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
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Gremolata
- Combine all the ingredients for the gremolata in a non-reactive bowl and mix well
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Garlic Rice
- Combine all the ingredients in a non-reactive bowl and mix well
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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
Ingredients
Preparation
