Prime Bone-in Short Rib Recipe
maitake mushroom, beef cheek, sunchoke ponzu demi
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Ingredients
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Main Ingredients
Ponzu Demi Glaze
Seasoning
Method
Preparing the Short Rib
- 1
Season the Meat
Generously rub the bone-in short rib with salt and black pepper. Let it sit at room temperature for about 30 minutes.
- 2
- 3
Add Beef Cheek
Add the beef cheek to the pot, searing it for an additional 3-4 minutes until browned.
- 4
Slow Cook the Meat
Cover the pot and transfer it to a preheated oven at 300°F (150°C). Cook for 3-4 hours or until the meat is tender and falling off the bone.
Preparing the Ponzu Demi Glaze
- 5
- 6
Thicken the Sauce
In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering sauce, cooking until thickened, about 3-5 minutes. Set aside.
Preparing the Sunchoke and Maitake Mushrooms
- 7
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté until golden and tender, about 5-7 minutes. Season with salt and pepper.
- 8
Cook the Sunchokes
Peel and slice the sunchokes. In the same skillet, add another tablespoon of olive oil and cook the sunchokes until golden and tender, about 10-12 minutes. Season with salt.
Plating
- 9
Serve the Dish
Slice the short rib and beef cheek. Arrange on a plate with sautéed maitake mushrooms and sunchokes. Drizzle with ponzu demi glaze and serve hot.