Sake Grilled Short Ribs Recipe

by Chef Jake Klein

1 cup roughly chopped shallots
1 cup roughly chopped garlic
½ cup sake
½ cup bonito flakes
3 1-inch x 4-inch pieces of konbu
12 pieces 1’ cut beef short ribs
12 8-inch bamboo skewers
Salt & pepper

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
1 tablespoon liquid smoke

Method

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

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. 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.

Combine all of the ingredients in a nonreactive saucepot. 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 s & p. Grill over medium heat until the excess fat has rendered off, and the outside has become caramelized and crispy. Reheat your sauce in a nonreactive saucepot. At the restaurant we serve these ribs with homemade pickles and sliced scallion and hot peppers.