J’s Kaiyo Beef Short Ribs in Plum Demi-Glace
Ingredients
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
Cauliflower puree
2 heads cauliflower
2 qt. milk
2 oz. garlic cloves
Preparation
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.
