Wednesday, January 12, 2011

Maui's Pineapple Grill Kalbi Short Ribs

  • 4# or 4piece of 2.5” cut kosher short rib, bone in. (You can use boneless as well)
  • 3 ribs celery, rough chop

  • 1 onion peeled and rough chop
1 carrot, peeled and rough chops

  • 2 oz fresh ginger root, rough chop

  • 4 stalk lemongrass, rough chop
6 clove garlic, crushed

  • 8 pc kaffir lime leaf (can use zest of 1 1/2 limes)
1 tsp coriander seeds

  • 1tsp whole black pepper
9 pc whole star anise (buy at chinese market)

  • 3 qt beef or veal stock (beef bouillon will do as well)

  • 2 tbl olive oil
Salt and pepper

Season ribs with a nice dusting of kosher salt and black pepper. Bring a medium to large, low sided sauce pot, (at least 6” deep) to medium heat, add olive oil, add seasoned beef, searing each side for about 30-45 seconds, or until a nice golden color. Remove meat and set to side, keeping pot on medium high heat, add carrot, celery, onion, lemongrass, garlic, ginger, lime leaf, and dry seasonings, coriander, black pepper and star anise, sauté all ingredients for about 1-2 minutes, until translucent, place ribs back on top of vegetables, and add 3 qt beef stock, make sure to cover beef with liquid, bring to a simmer and turn to low heat, cooking about 2 hours, or until meat is tender and falling off the bone. When finished cooking, remove meat from stock, you can save the stock for Kalbi sauce (substitute for water) or discard, you can also at this time remove bones from rib, you may want to trim and rib cartilage that may remain
Place meat on a plate at room temp to rest for about 10 mins, then place warm ribs into your warm *Kalbi sauce to and simmer on very low for about 5 mins to coat your short ribs
*see recipe below
Kalbi Glaze
  • 2 cups aloha low salt shoyu (soy sauce)
  • 2 cups water or Rib stock
  • 2 cups granulated sugar
  • 1 tbl fresh chopped ginger
  • 1 tbl sesame oil
  • 1 tbl toasted white sesame seeds
  • ½ cup chopped green onion
  • 2 tbl cornstarch
  • 3 tbl water

In a small sauce pot, combine sugar, shoyu, and stock/water, ginger, and sesame oil, bring to a simmer, in a separate small container, combine cornstarch with water to make a “slurry” thickening agent, slowly whisk in “slurry” while sauce is boiling, it will thicken almost instantly, add green onions and set to side. If it is too thick, use a little water to thin.
*Less sugar will give you a more robust soy flavor is you don’t like it too sweet.

No comments: