BUTCHER'S CUT FANCY BONELESS SHORT RIBS (OR ENGLISH-CUT) I’ve cooked thousands and thousands of pounds of fancy boneless short ribs. People love it. I love it. It's easy and will impress your guests. 4 tablespoons kosher salt 2 tablespoons sugar 4 pounds boneless short ribs or English cut short ribs Mix salt and sugar and sprinkle liberally on meat, like you’re seasoning a roast. Refrigerate uncovered for 12 hours. Preheat oven to 275°F. Rinse off cure, then wrap short ribs in 5 layers of aluminum foil. Place on a sheet pan and cook for 3 ½ hours. Chill. Slice into individual portions, and sear on all sides. Glaze ribs with balsamic fig jam, smoked cherry barbecue sauce (recipe to follow), or your favorite sauce. Place under a broiler and cook for 3-5 minutes to achieve the ultimate glaze. Alternatively, sous vide for 24 hours at 156ºF. Chill, slice, and sear.
BALSAMIC FIG JAM Makes: 1+cup 1 cup fig jam ¼ cup balsamic vinegar Combine with a spatula or a whisk.
SMOKED CHERRY BBQ SAUCE Makes: 1+ cup ¼ cup high quality cherry marmalade (I use Bonne Maman) 1 cup favorite barbecue sauce 1 teaspoon liquid smoke Mix all ingredients until fully combined. You can also replace the cherry marmalade with peach marmalade for a summer night!
KOREAN SHORT RIBS 1 lb. dark brown sugar 2 cups soy sauce ½ cup pear or apple juice ¼ cup rice wine vinegar (optional) 1 teaspoon sesame oil 2 tablespoons gochujang (optional) 4 pounds Miami or Korean short ribs To make the marinade, combine all the ingredients and throw into a container. Well don’t throw, pour slowly so you don’t make a huge mess. Next, put the meat in and stir it so everything gets some love. Then cover and refrigerate until you cook it. When you’re ready to cook, heat your grill or cast iron over medium-high heat. Shake the excess marinade off the meat, but don’t dry it, you need a little of the marinade. Sear or grill until colored well on both sides. There’s no time here, just common sense. I don’t know how thick your pan is or how fancy your grill is. It should take about 2 minutes a side. If they’re cut too thick, you may need to cook it in the oven for a few minutes. Take them off fire, stack them, and cover them so they can cook a little more. Serve with the Charred Scallion Garnish and Grilled Pineapple Salsa (recipes to follow), both perfect accompaniments to grilled meat.
CHARRED SCALLION GARNISH Serves: 8 You can use store bought pickled chilis instead of making your own as a shortcut to this amazing garnish. 1 bunch scallions 2 tablespoons vegetable oil
¼ cup sesame seeds ¼ cup pickled chilis (recipe follows) 1 tablespoon soy sauce 1 tablespoon rice wine vinegar Brush oil over whole scallions. Place under broiler for five minutes, or until charred. Chop scallions and combine with sesame seeds, pickled chilis, soy sauce, and rice vinegar. Can be stored, covered, in fridge for two days.
PICKLED CHILIS 1 cup seasoned rice wine vinegar ¼ cup white sugar 8 red chilis (cayenne or Carolina) Thinly slice chilis into rounds and place in nonreactive glass bowl. Combine vinegar and sugar in a small saucepan and bring to boil. Pour over shaved red hots and let cool. Store, covered, in fridge for 24 hours before serving. Will last a few months in the fridge.
GRILLED PINEAPPLE SALSA Makes: 3 cups ½ pineapple, peeled and cut into 2-inch rounds ¼ cup vegetable oil 4 sprigs cilantro, chopped 2 scallions, sliced 1 ½ tablespoons soy sauce ¼ cup pickled chilis Brush pineapple with oil. Grill using a grill pan or outdoor grill on both sides until charred nicely, about four minutes. If you do not have a grill, broil for a few minutes per side so pineapple gets charred. Cool, then dice. Combine with cilantro, scallions, soy sauce, and pickled chilis.
HEIMISH FLANKEN Serves: 6 3 tablespoons vegetable oil or chicken fat 4 pounds flanken 4 Spanish onions, sliced 1 teaspoon kosher salt 1 tablespoon soy sauce ¼ cup garlic confit (recipe follows) 1 cup red wine 2-3 cups chicken or beef stock 3 tablespoons onion soup mix 2 bay leaves 3 sprigs thyme Macadamia nuts, horseradish, and grainy mustard, for serving Heat a Dutch oven or heavy bottomed, oven-proof pan over medium-high heat. Once hot, add oil and sear flanken for 3-4 minutes per side, until browned. Set aside. Add onions and salt to pan and cook over mediumlow heat for forty minutes, until caramelized. Add soy sauce and cook until soy sauce has reduced. Add garlic and red wine, and cook an additional five minutes. Preheat oven to 300 degrees. Return flanken to pot and cover ¾ way with chicken stock. Add soup mix, bay leaves, and thyme. Cook in the oven until tender, 3-4 hours. You can serve as is, or strain sauce and simmer until reduced by half for a thick, rich gravy. Grate macadamia nuts or horseradish on top of flanken. Serve with grainy mustard.
FEBRUARY 2019
Fleishigs
17