by gluttonforlife
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gluttonforlife's Notes:
Expand4 bone-in short ribs, about 14 ozs each Ask a question about this ingredient
10 shiso leaves, 6 minced and 4 left whole Ask a question about this ingredient
1 teaspoon cracked black pepper Ask a question about this ingredient
1/2 teaspoon yuzu zest Ask a question about this ingredient
2 tablespoons grapeseed (or other neutral) oil Ask a question about this ingredient
1 cup diced shallots Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 leek, white & pale green only, diced Ask a question about this ingredient
1/4 cup diced celery Ask a question about this ingredient
2 tablespoons brown rice vinegar Ask a question about this ingredient
2 tablespoons red miso, mixed with 1/4 cup hot water Ask a question about this ingredient
1 cup mirin Ask a question about this ingredient
1 cup dry red wine Ask a question about this ingredient
4 cups good quality beef stock Ask a question about this ingredient
1 10" daikon radish, peeled, halved lengthwise and cut into 1/2" slices Ask a question about this ingredient
Combine shiso, pepper and yuzu zest and rub all over ribs. Refrigerate overnight.
Ask a question about this stepRemove meat from fridge and let come to room temperature, about 30 minutes. Preheat oven to 325 degrees.
Ask a question about this stepHeat a large Dutch oven over high heat. Pour in 2 tablespoons grapeseed oil and sear ribs on all sides. Don’t crowd the pan; do this in batches if necessary. When nicely browned, remove ribs to a platter.
Ask a question about this stepLower heat to medium and add vegetables to pot. Sautee until lightly caramelized, about 6-8 minutes. Turn up heat and add diluted miso, rice vinegar, mirin and red wine. Stir well and reduce by about half. Add beef stock and bring to a boil. Turn off heat. Return ribs and any accumulated juices to the pot. Broth should almost cover ribs. Tuck 4 shiso leaves around meat and cover pot with a tight lid (or two layers of aluminum foil). Place in the oven.
Ask a question about this stepAfter two hours, remove from oven, carefully take lid off and add daikon. You can also turn the ribs over now. Replace lid and return to oven for another hour. Remove from oven after a total of 3 hours and check for doneness by sliding the tip of a paring knife into a rib. It should yield easily and almost fall off the bone. Cool slightly.
Ask a question about this stepRemove ribs to a platter. Strain broth through a fine mesh into a saucepan, placing daikon slices with the ribs, and pressing on the solids to extract every bit of juice. Ideally, I prefer to serve this dish the next day. If doing so, now you would refrigerate the broth, ribs and daikon separately. If not, skim fat from the broth now. If it seems thin, reduce slightly over high heat. Taste for seasoning.
Ask a question about this stepTurn oven up to 400 degrees. Place ribs on a baking sheet and brown for 10-15 minutes. Heat sauce and daikon in a saucepan, tasting for seasoning. To serve, place browned ribs over rice, mashed potatoes or taro root and pour sauce on top, arranging some slices of daikon alongside.
Ask a question about this stepThanks for checking out the video, Lauren. I'm pretty excited about it. It's a little weird to hear your own voice played back. ; ) I'm going to be on the lookout for shiso leaf. Hopefully I can find it in my local Japanese market.
-Elina
Brette is the Editorial Assistant of Food52.
This looks like a very interesting and tasty dish. I love Suzanne Goin''s food as well.