You need to upgrade your Flash Player. Click Here To Update Player.
share A RECIPE | THE BEST IDEAS AND RECIPES BRING PEOPLE TOGETHER.
  • Recipe Rating Read Reviews
  • Total time: 120 mins
  • Active time: 85 mins
  • Yield: 4 portions

Glazed Short Ribs:

8 each, (4-oz. portions)
Beef short ribs bone-in, fat trimmed to ½"
½ cup
Soy sauce
4 Tbsp.
Sugar, divided
4 Tbsp.
Green onion, chopped, divided
4 cloves
Garlic, minced
2 Tbsp.
Ginger, minced
½ each
Asian pear, peeled and grated
½ Tbsp.
Sesame seeds, toasted
2 oz.
Dried shiitake mushrooms, stems removed
4 Tbsp.
Rice wine, divided
2 Tbsp.
Sesame oil
2 tsp.
Black pepper, ground
To cover
Water

Method

  1. Trim fat to ½ inch on short ribs and score meat to absorb marinade.
  2. In bowl, whisk together soy sauce, 2 Tbsp. sugar, 1 Tbsp. green onion, garlic, ginger, pear, sesame seeds, shiitake mushrooms, 1 oz. rice wine, sesame oil and black pepper. Add short ribs. Marinate for 45 minutes.
  3. In large pot combine ribs, marinade and enough water to cover meat. Bring to boil.
  4. Once boil is reached, lower heat to slow simmer, cover pot and baste meat every 15 minutes. Cook until meat pulls easily away from bone (approx. 60 minutes).
  5. Remove meat from pot and keep warm for plating. Strain liquid.
  6. Combine 2 cups braising liquid, 1 Tbsp. sugar and 2 Tbsp. Rice wine in pot and reduce by half (approx. 10 minutes). Strain and reserve for service.

Chestnut Steamed Rice

1½ cups
Calrose rice, washed*
6 each
Whole chestnuts**
2¾ cups
Water
½ Tbsp.
Salt

Method

  1. To prepare chestnuts, remove outer shell and place in boiling water for 5 minutes.
  2. Drain and peel the remainder of the skin, chop finely.
  3. Rinse rice in cold water until water runs clear. In pot, combine rice, chopped chestnuts and water. Cover.
  4. Bring rice to boil and then reduce heat and simmer over low flame until almost all liquid has evaporated (approx. 15 minutes). Fluff rice with fork and cover; allow to steam off heat for additional 10 minutes. Reserve for plating.

* You can substitute white rice if Calrose is not available; follow directions on box regarding amount of water.

** If fresh chestnuts are not available, jarred chestnuts can be substituted; skip steps 1 & 2.

Stir-Fried Spinach with Miso Dressing:

1 lb.
Baby spinach, washed, stems removed
1 each
Carrot
1 Tbsp.
Miso
2 tsp.
Sugar
1 Tbsp.
Rice vinegar
1 Tbsp.
Sesame oil
1 Tbsp.
Vegetable oil
½ tsp.
Ginger, chopped
1 tsp.
Sesame seeds, toasted

Method

  1. Julienne spinach ½-inch. Peel and julienne carrot.
  2. In small bowl, combine miso paste, sugar and vinegar; whisk until smooth.
  3. Heat wok or sauté pan over high heat. Add sesame oil, vegetable oil, carrots and ginger. Stir-fry for 1 minute.
  4. Add spinach and sauté until wilted (approx. 1 minute).
  5. Drizzle miso dressing over spinach and sprinkle with toasted sesame seeds.

Plating

  1. In the center of a heated plate, place a ring mold, fill it with 1 cup of chestnut rice and pack down lightly. (If you don't have a ring mold, you can substitute a tuna can with both ends cut off.)
  2. Arrange approximately 4 oz. of spinach around the rice in a half-moon shape.
  3. Remove the bones from the short ribs and place a 2-bone section and place on top of the rice.
  4. Drizzle 1 oz. of the reduction around the plate. Garnish the entire plate with bias-cut green onions tossed in 1 tsp. sesame oil and 1 Tbsp. toasted black and white sesame seeds.
Recipe Reviews