As the name suggests, J's Kaiyo Sushi + Bar is a sushi restaurant. But it's so much more than that, says the eatery's Executive Chef Jason McGrath. "We have a strong sushi program and that's definitely our guiding light, but we also have a really good hot menu."
McGrath shares the short rib recipe from his hot menu, which can be made in the oven or a slow cooker (that is, if This Is Us hasn't scared you off from the set it and forget it lifestyle).
It's important to sear the meat over high heat to lock in all the flavors, and after braising the ribs for about four hours, they're so tender McGrath guarantees you won't need a knife.
"Short ribs are time consuming, but they're really hearty and a good, clean and simple dish," McGrath says. "These are old school short ribs."
Sidenote: These short ribs were called "the best" she's had in a long time by our dining critic, Nikki Buchanan in January. Read the review here.
J's Kaiyo Beef Short Ribs in Plum Demi-Glace
4 short ribs, 3 inch cut
1 lb. carrots
1 lb. celery
1 lb. red onion
10 oz. lemongrass
6 oz. ginger
6 Fresno peppers
1 bunch cilantro
4 bay leaves
2 oz. fresh thyme
2 qt. red wine
2 qt. water
2 qt. Dr. Pepper
1 7 oz. jar plum sauce
2 heads cauliflower
2 qt. milk
2 oz. garlic cloves
Sear the ribs under high heat until browned on all sides. While you're browning the meat, start rough chopping all of your vegetables from carrots to cilantro. Add rough chopped vegetables to a deep pan (hotel pan) or large slowcooker. If using a slowcooker, you have to break down the short rib into individual pieces, bone on. Then, add browned beef and liquids. (You may have to adjust liquid amount for this method. There should be equal parts of the three main liquids – wine, water and Dr. Pepper.) Wrap your pan with aluminum foil and braise for 3-4 hours in a 300-degree oven or until fork tender. If using a slowcooker, set on low and cook for at least 6 hours or until fork tender.
While the meat is braising, start the cauliflower. Break down the cauliflower into small pieces and place in a saucepot with milk and garlic. Poach until completely cooked. Strain milk, but remember to reserve the milk. Blend cauliflower using as little milk as possible to keep the blender from seizing up. The goal is to have the thickest puree as possible. Add salt to taste. Once the ribs are done, strain the braising liquid through a fine strainer, remove or skim the fat and reduce down to a demiglace. Garnish with raw enoki mushrooms or whatever you prefer.
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