Short Ribs

Cooking Instructions

Preheat oven to 350F. Season the short ribs with salt and pepper. Pan-sear each side of each rib until golden brown, and set aside.

Roast the onion, carrots, garlic, ginger, and jalapeno in the oven for approximately 20 minutes, to bring out the flavor. Roast the star anise separately.

Bring the veal demi-glaze to a boil. Combine the roasted vegetables with the cilantro stalks and green onions in a roasting dish, covered. Transfer the short ribs to the roasting dish with the vegetables and star anise, and braise on the stove over a low heat, approximately 250F, for 3-5 hours, until tender. The meat is ready when it falls easily from the bones.

Strain the liquid, and set half aside. Reduce the remaining liquid until it is a thick consistency.

Wash the rice until the water no longer appears cloudy. Combine the rice with the saffron and 11/2 cups of hot water. (This will bleach the color out of the saffron). Begin to steam the rice. To make risotto, slowly add a few ladles of chicken stock at a time, stirring constantly. Once the stock is absorbed, add a few more ladles. Add the cheeses, and season with salt and pepper. Risotto is done when it has a creamy texture.

Blanch the asparagus and Chinese broccoli in salted water, then shock immediately in ice cold water. Place the turnips in cold salted water and bring to boil; shock them in ice cold water.

Heat the reduced demi-glaze.

To Assemble and Serve:

Place risotto and the blanched vegetables on each serving plate. Top with meat of the short ribs separated from the bones; discard the bones. Drizzle the reduced demi-glaze over the plate. Garnish with micro-greens. Serve immediately