Asian Short Rib
- #3 boneless short ribs
- Asian spice rub as needed
- Oil as needed
- 2 quarts Japanese Wasabi-Yuzu sauce
- Ancho pepper stock as needed
Rub ribs with oil, then dust liberally with Asian spice rub.
Cover lightly and place in cooler for 24 hours.
The next day:
Sear the short ribs over moderate heat in vegetable oil until browned on both sides.
Place in a separate deep pan for braising, and deglaze pan that was used for short ribs with wasabi sauce.
Then pour sauce over short ribs and add enough ancho-pepper stock to just cover ribs.
Braise at *225 for 6 hours or until fork tender.
Remove short ribs from pan and set aside.
Reduce braising liquid until thickened, or thicken with arrowroot slurry.
- 1 leek
- 1 cup flour
- 2tbsp seasoning salt
Julienned from white part to just where green part starts.
Rinsed well, drained. Then dredged in seasoned flour and French fried until golden-brown. Reserve on a paper towel until service.
For service…glaze short ribs with wasabi-ancho sauce, black & white sesame seeds (wasabi sesame seeds go nicely as well).
Top with French-fried leeks.
Asian Spice Rub:
- 6 Tbsp Chinese 5 spice
- 3 Tbsp Brown sugar
- 3 Tbsp Kosher salt
- 2 Tbsp Garlic powder
- 3 Tsp Chipotle powder
Combine all ingredients.
*wasabi-Yuzu & Ancho Base can be purchased from upscale grocery stores.