Short Rib Loco Moco Recipe
5 hour braised short rib, local style fried rice, fried egg, Bulleit bourbon gravy
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Ingredients
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Short Rib
Fried Rice
Fried Eggs
Bourbon Gravy
Method
Braised Short Ribs
- 1
Prepare the Short Ribs
Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- 3
- 4
Braise the Ribs
Return the ribs to the pot. Add beef broth, soy sauce, brown sugar, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 5 hours.
Fried Rice Preparation
- 5
Cook the Fried Rice
In a large skillet, heat vegetable oil over medium heat. Add diced carrots and sauté for 3 minutes. Add cooked rice and soy sauce, stirring to combine.
- 6
Add Eggs and Green Onions
Push the rice to one side of the skillet. Crack the eggs into the skillet and scramble them until cooked. Mix everything together and add sesame oil and green onions. Cook for an additional 2 minutes.
Fried Eggs
- 7
Fry the Eggs
In a non-stick skillet, melt butter over medium heat. Crack in the eggs and cook until the whites are set and the yolks are still runny, about 3-4 minutes.
Bourbon Gravy
- 8
Assembly
- 9
Assemble the Dish
On a plate, layer the fried rice, top with braised short rib, place a fried egg on top, and drizzle with bourbon gravy.