Braising...

is almost an IDIOT proof technique for deliciously tender meat. But the catch? Braising correctly. The ratio of liquid versus meat versus seasoning/spice and the timing is crucial to the success of the final product (as is all cooking). However, when you make the investment of spending hours to sweat out a pot of meat, you're hoping your end product profits and your belly is rewarded.

Our braise of choice was short ribs beginning with grocery shopping at the local Whole Foods. The short ribs recipe I had in mind is very reminiscent of one of my favorite dishes at Jean-Georges. At JG, we served a lusciously glazed short rib with rich, beef jus and apple-jalapeno puree. Instead of replicating the dish, I asked CC what compliments he'd enjoy with a heavy, soy sauce-based beef. I said "acid." He said "pickled" and "daikon." That's what we went with.

The pickled daikon and thyme crumbs have no recipes. Most cooking is done by intuition and taste, so we utilized his current pantry and tinkered till we were satisfied. But, here's how our short ribs turned out. :D





Soy-glazed Short Ribs

2 1/4 pounds boneless short ribs
salt and pepper to season
1 tablespoon canola oil
1 large vidalia onion, diced
3 cloves of garlic, crushed
1 inch slice of ginger
1 jalapeno
1 cup red wine
3/4 cup brown sugar
3/4 cup soy sauce
2 1/2 cups water
1/2 cup diced pickled daikon
White rice
Thyme
Panko crumbs

Cut short ribs into thirds. Season ribs lightly with salt and pepper on all sides. Sear ribs on high heat until browned on all sides and remove from pot. In the same pot, add a little canola oil and sauté diced onion, crushed garlic, ginger and jalapeno until soft. Add red wine and let reduce by half. Add brown sugar, soy sauce, and water and bring to boil. Adjust seasoning to taste. Add seared ribs. Liquid should cover most of the ribs. Reduce to slow, low simmer for 2 1/2 to 4 hours, covered. Check after 2 hours to see if ribs are tender. Adjust the amount of braising liquid if it becomes dry and reduce the heat. Strain sauce and skim off fat. Serve ribs with rice, pickled daikon and reduced sauce. Top with thyme panko crumbs.