This recipe comes from our Chef Orlando. He has been with us since 2015 and continues to come up with amazing specials and menu items. He has worked in many restaurants and brings a wealth of imagination, knowledge and skill to our kitchen. We are lucky to have him!
We serve the short ribs with mashed potatoes, a sauce made from the jus of the braising liquid, and a sweet potato hash, which is a mixture of roasted sweet potato, zucchini, red onions, and brussel sprouts sauteed in butter seasoned with salt and pepper. It’s also delicious served with a pile of steamed rice, sauteed shiitake mushroom and green onions for garnish.
This entree we had on the menu until recently and now we feature it as a dinner special. One of our guests requested we post this recipe and we are more than happy to do so!
Recipe by: Chef Orlando
| Cook Time: 3-4 Hours | Serves: 8 | Course Dinner |
| INGREDIENTS 3-5 lbs boneless short ribs (chuck roast works too) 1/2 cup dry red wine 1/4 cup brown sugar 2 tsp sesame oil 1 cup soy sauce 3/4 cup orange juice 2 tsp gochugaru or cayenne pepper (optional) 2 tsp black pepper 1 tsp dried thyme 3 cloves crushed garlic 1 tbsp chopped ginger 2-3 large bay leaves Light sprinkle of kosher salt 1 white onions (rough chopped) 2 whole celery (rough chopped) 3 carrots (rough chopped) 2 tsp corn starch + 2 tbsp cold water STEPS: 1.) Chop up carrots, celery and onions and add to the bottom of a roasting pan. Place short ribs on top 2.) Combine first 10 ingredients in a bowl and pour over meat. 3.) Sprinkle over a generous portion of kosher salt over the meat and add bay leaves. 4.) Cover with aluminum foil and roast at 350 F, for 3-4 hours, or until it is fork tender. 5.) Remove the meat and strain the liquid, reserving it for the sauce. 6.) Place liquid in a sauce pan and remove fat that floats to the surface. 7.) On medium-high heat add 2 tsp corn starch to thicken the sauce up. 8.) Serve with white rice or mashed potatoes. |
