Chinese Five Spice Braised Short Rib with Sweet Soy Miso Glaze

From "The Presidential Dining Experience" Dinner with Mama's Kitchen, Dining Details and Meritage Market

This was the hit of the evening! We served this entree with Wasabi Potatoes Au Gratin and Chinese Long Beans, and paired this with a 2005 Abadia Retuerta Seleccion Especial Sardon De Duero from Spain.

For the Shortribs

Ingredients- Serves 5

• 5 Short Ribs
• 3 c Sake(good Quality)
• 1 c Orange Juice
• 1/2 c Soy Sauce(prefferably kikkoman low sodium)
• 1/2 c Hoisin
• 4 c Beef Broth
• Sea Salt
• Fresh Ground Pepper
• 3 T Chinese Five Spice
• 2 Stalks Celery, roughly chopped
• 1 Onion, rough chopped
• 1 Leek, rough chopped
• 2 Lemongrass stalks
• 6 Carrots, large, rough chopped
• 1 head Garlic, rough chopped
• 2 T Ginger, rough chopped
• 1/4 c Grapeseed Oil
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Preparation

Preheat Oven to 350 degrees. Season the short ribs well with Sea Salt, 5 spice, and Fresh Pepper on both sides. In a large sautee pan add grapeseed oil, in a smoking hot pan sear short ribs on both sides until golden brown and crisp, about 5 minutes per side. Place in a large roasting pan. In that same sautee pan sautee the celery, carrots, onion, leek, garlic, ginger, and lemongrass for about 3-5 minutes add the sake reduce for about 5 minutes. Then add remaining ingredients. Pour over short ribs in the large roasting pan. Cover with foil and put in preheated oven for 30 minutes, then reduce the temperature to 325 degrees. Cook for an additional 4 hours. Take short ribs and place on a sheet pan discard the rest. Put back in oven for about 5 minutes.

Soy Sake Miso Glaze 

• 1/2 c Sake (good Quality)
• 1/2 c Orange Juice
• 1/2 c Soy Sauce(preferably Kikkoman low sodium)
• 1/2 c Hoisin
• 1/2 cup Beef Broth
• 2 T Honey
• 1 T Miso
• 1/4 c Rice Wine Vinegar
• Chinese 5 Spice to taste
• Sea Salt and Fresh Pepper to taste

Combine all ingredients in a medium saucepan. Reduce to a thick consistency. 

For the Wasabi Potatoes Au Gratin

Ingredients

• Russet Potatoes 3
• Pickled Honey Ginger 2 oz
• Wasabi Paste 2 tbsp.
• Coconut Milk 3 cans
• Butter for greasing

Preparation

Preheat oven to 400 degrees.

In a large Pot add the coconut milk. Whisk in the wasabi paste(add more if desired) and season well. Peel the potatoes then slice very thin on the mandoline. Add the potatoes to the coconut milk. Simmer constantly stirring for about 10 minutes turn off and let rest for another good ten minutes. Strain into a colander with a bowl under it. In a greased muffin pan spoon a small amount of potatoes in each one. Top with a few slices of pickled ginger, repeat until filled up. Top with a few slices of ginger and one spoonful of the reserved coconut milk. Bake for about 10-15 minutes. They should be crisp on top and a toothpick should easily penetrate.