John Ruiz

Galbi, Korean-style barbecue beef short ribs, had an inauspicious beginning at Haven Point Provisions & Spirits at Sonesta Irvine. It was originally a slow-moving item on this contemporary restaurant’s starters and shareables menu until word of mouth—and the servers’ recommendations—took hold, says John Ruiz, executive chef and beverage director. “Now, most customers are surprised and delighted with the dish’s flavors and textures, and they always come again for more.”

Ruiz preps the boneless Galbi short ribs sous vide for 10 hours then finishes them on the grill to infuse a natural smoke and char. The ribs, sliced thinly on a bias, are topped with pickled Fresno chiles, sesame seeds and green onion, and served with kimchi. “The overall flavor of the dish is a harmony of sweet, salty, sour, spicy and umami,” says Ruiz. The kimchi is a natural accompaniment, with its tangy, slightly sour taste complementing the rich and savory flavors of the meat. Its crisp texture adds another layer of contrast to the tender Galbi. “The textures and flavors of the entire dish hit all aspects of the palate.”

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