Xiao Xing Grilled Short Ribs

By Jake Klein

1 cup roughly chopped shallots
1 cup roughly chopped garlic
½ cup Xiao Xing wine or dry sherry
½ cup bonito flakes
3 1 inch by 4 inches pieces of kombu
12 pieces 1 inch cut beef short ribs
12 8 inches bamboo skewers
salt and pepper

1. Pre-heat your oven to 275 or 300 degrees. In a high-powered kitchen blender or food processor,  puree the garlic, shallots, xiao xing, and bonito flake. Season the mixture with salt and pepper.

2. Spoon about one third of the mixture in the bottom of a roasting pan. Place six pieces of the short ribs on to the sauce and season generously with salt and black pepper. Spoon another third of the shallot mixture, and proceed with a second layer. Again season the short ribs well and cover with the remaining shallot mixture.

3. Seal the roasting pan first with plastic wrap, and then with aluminum foil. Roast in the oven until fork tender, approximately 6 hours. Once the ribs are done cooking remove them from the pan to allow them to cool. After they are completely cooled remove the bones, and trim off any excess fat, or sinew. Place one piece of cleaned short rib on each skewer. Reserve for later use.

For the sauce:
1 cup oyster sauce
1 cup chicken stock
1 cup roughly chopped shallots
1 cup roughly chopped garlic
1 cup mirin
½ cup sugar
2 tablespoons black peppercorns

Combine all of the ingredients in a non-reactive sauce-pot. Bring the mixture up to the boil. Reduce the heat to low, and continue to cook until the mixture has reduced by almost two thirds, or until the sauce will coat the back of a spoon. Remove the sauce from the heat. Once the sauce is cool, pass through a fine mesh sieve and reserve for plating.

To plate: Preheat your grill. Season the skewers with salt and pepper.  Grill over medium heat until the excess fat has rendered off, and the outside has become caramelized and crispy. Reheat your sauce in a non-reactive sauce-pot. Ribs can be served with homemade pickles and sliced scallion and hot peppers.