Matt Voskuil
Executive Chef

Soy-Glazed Short Ribs with Rice Middlins and Root Vegetables

Recipe courtesy of Matt Voskuil
Sponsor: Kikkoman

Servings: 24

Ingredients

Short Ribs:

• 15 lb boneless short ribs
• Salt and pepper, as needed
• Vegetable oil, as needed
• 1 lb mirepoix
• 1 ¼ qt stout beer
• 1 qt demi-glace
• 4 sprigs fresh thyme

Rice Middlins:

• 4 oz Spanish onion, cut in brunoise
• 2 oz unsalted butter
• Kosher salt
• 1 qt rice middlins
• 48 oz water

Carrot Purée:

• 3 lb carrots, peeled, cut into ½-in slices
• 2 oz orange juice

Soy Glaze:

• 16 oz Kikkoman^® Soy Sauce
• 6 oz honey
• 3 oz fresh garlic, minced very finely

Peanut Relish:

• 6 oz roasted peanuts, chopped finely
• 3 oz chives, minced
• 3 oz parsley, minced
• 4 oz red onion, minced
• 4 oz Kikkoman^® Rice Vinegar
• 6 oz extra-virgin olive oil

Plating:

• 36 baby carrots, roasted, cut on a bias, blanched
• 96 pearl onions, peeled, blanched
• Butter, as needed
• Chopped parsley, as needed

Directions

Short Ribs:

1. Season the ribs with salt and pepper and sear them in a rondeau with oil over high heat. Remove short ribs once they’re evenly caramelized on both sides.
2. Reduce heat to medium high and add the mirepoix. Cook until lightly caramelized, then deglaze with the beer. Reduce by 80%.
3. Add the demi-glace and reduce by 25%. Strain and cool completely.
4. While mirepoix is caramelizing in the rondeau, transfer the short ribs onto a sheet pan with roasting rack and transfer to the cooler. Chill completely.
5. Evenly divide the short ribs and chilled, gelatinized braising liquid into four sous-vide bags with a sprig of fresh thyme. Vacuum seal. Cook sous-vide at 170°F for 18 hours in a combi oven set on steam or in a hot water bath.
6. When cooking process is completed, chill short ribs in an ice bath.
7. Once completely chilled, remove meat from the vacuum bag, reserving cooking liquid. Trim the short ribs into rectangular blocks and slice into ½-in-thick slices. Each portion should weigh 6 oz (5 slices).

Rice Middlins:

1. Sweat the onion in the butter. Season with salt.
2. Add the rice and water. Cover and cook over low heat until water has been absorbed into rice. Cool and set aside.

Carrot Purée:

1. Combine the carrots and orange juice in a vacuum bag. Seal and cook sous-vide at 190°F for 1 hour.
2. Immediately transfer the carrots and liquid into a blender and blend at high speed until smooth. Keep warm in a saucepan for service.

Soy Glaze:

1. Combine the soy sauce and honey in a saucepan. Whisk together until honey is completely dissolved.
2. Bring to a simmer and reduce by 40%. Cool completely.
3. Add garlic and transfer to a squeeze bottle for service. Trim end of squeeze bottle so minced garlic does not clog the bottle.

Peanut Relish:

1. Combine all the ingredients in a mixing bowl and season with salt. Set aside for service.

Plating:

1. On pickup, heat 5 slices of short rib in a bit of the reserved cooking liquid in a small sauté pan over low to medium heat. Take care not to break up the meat into little bits. Add Soy Glaze after the cooking liquid has reduced and reduce glaze by 40%. Plate immediately.
2. Heat some rice in a little water and whole butter. Season and finish with chopped parsley.
3. Gently warm the baby carrots and pearl onions in whole butter and season.
4. Place warm Carrot Purée in a ring close to the edge of a round plate.
5. Place a spoonful of the Rice Middlins towards the center of the plate, just offset to the right.
6. Place the Short Rib towards the center of the plate, just offset to the left. The rice and short rib should be within the ring of Carrot Purée.
7. Arrange the baby carrot pieces and pearl onions on top of the Carrot Purée.
8. Lightly spoon some of the Peanut Relish over the short rib.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley