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.
Serves 3-4
For the beef short rib
Ingredients
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
Step 1
Mix the sake, kombu extract, tamari and mirin together to make the marinade.
Step 2
Vacuum seal or ‘zip lock’ the beef ribs individually with half of the marinade in each bag.
Step 3
Sous vide at 70°C (160°F) for 24 hours.
Step 4
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
Ingredients
Part A
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
Part B
4 g (1⁄4 oz) bonito flakes
Part C
Pinch of xanthan gum
50 ml (1 ¾ oz) olive oil
2 teaspoons lime juice
Carrot and daikon pickle, to serve
Step 1
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.
Step 2
Use stick blender on high speed to create a vortex and gradually add the xanthan gum until fully dissolved.
Step 3
Next gradually blend in the olive oil. Finally, blend in the lime juice.
To finish
Step 1
Heat a charcoal grill to low/medium.
Step 2
Remove the ribs from the bags. Brush off any congealed fat.
Step 3
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.
Step 4
Take off the grill and leave to rest for 5 minutes.
Step 5
Plate up and drizzle more of the glaze over. Serve with carrot & daikon pickle on the side.