Dinner
Soy and Malbec Braised Short Rib
An Argentinian-Japanese Nikkei-Argentine braise, bone-in short rib slow-cooked in a liquid of Malbec, soy sauce, and brown sugar so the Argentine red wine tradition and the Japanese soy-mirin depth are both structurally present and the caramelised braising liquid reduces into a glaze that belongs to both traditions simultaneously.
$19
20 minsPrep
3 hrsCook
200 minsTotal
EasyLevel
Nutrition per serving
680Calories
52gProtein
32gFat
38gCarbs
12gSugar
4gFiber
880mgSodium
110mgChol
0gSat Fat
Goes well with
Oolong Tea
local
Malbec from Mendoza
international
High Protein
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat 900g bone-in short ribs dry. Season all over with 1 tsp salt and 0.5 tsp pepper. Halve 3 shallots (120g), smash 4 garlic cloves (20g). Measure 250ml Malbec, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 300ml beef stock. Prepare 3 thyme sprigs and 1 bay leaf. Slice 2 spring onions, chop 10g parsley.
2
Sear
Heat 1.5 tbsp oil in an ovenproof casserole over high heat until smoking. Sear ribs 3–4 minutes per side until deeply browned. Remove and set aside. Reduce heat to medium.
3
Build
Add shallots to the pan, cook 3 minutes until lightly golden. Stir in garlic 1 minute. Pour in Malbec, scrape up browned bits, simmer 3 minutes until reduced by one-third. Add soy sauce, mirin, brown sugar, and beef stock; stir to combine.
4
Braise
Return ribs bone-side down to the pan. Add thyme and bay leaf. Cover tightly and braise in a preheated 160°C oven for 2 hours 30 minutes to 3 hours until meat is completely tender and pulling from the bone. Remove ribs carefully; discard thyme and bay leaf.
5
Reduce
Skim fat from braising liquid. Simmer uncovered over medium-high heat 8–10 minutes until reduced to a glossy coating sauce. While sauce reduces, blanch 200g broccolini 2 minutes, drain, toss with 1 tsp sesame oil and 1 tsp sesame seeds.
6
Plate
Serve short ribs over 300–440g cooked mashed potato or rice. Spoon reduced sauce over the top. Arrange broccolini alongside. Scatter spring onions and parsley over the ribs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g900g bone-in beef short ribs
- 1.5 tbsp1.5 tbsp neutral oil
- 1 tsp1 tsp fine sea salt
- 0.5 tsp0.5 tsp black pepper
- 33 shallots
- 4 cloves4 cloves garlic
- 250ml250ml Malbec red wine
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp soft brown sugar
- 300ml300ml beef stock
- 3 sprigs3 sprigs fresh thyme
- 11 bay leaf
- 300–440g creamy mashed potato or steamed rice
- 200g200g broccolini
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 22 spring onions
- 10g10g fresh flat-leaf parsley
