Soy-Braised Short Ribs
Inspired by Lucky Peach – Peter Meehan
Wine Pairing – JoiRyde’s 2021 Syrah
Why does this recipe work with our Syrah?
The sign of a good food & wine pairing is both enhance the other, neither dominating the palate or destroying the flavours of the other. I find the natural acidity in British Columbian Syrah’s strike a really delicate balance between blue fruit characters and a spicier white pepper note. Our 2021 Syrah captures these aspects which in turn compliment the umami flavours found in this dish. The Syrah has a milk chocolate character that really plays well with the soy and beef.
– Calli, Winemaker and Pretend Chef
Now onto the recipe:
Makes 6 Servings (2.5 hours cook time)
1 C Apple juice
1 C Mirin (Japanese cooking wine)
½ C Sugar
1 C Soy sauce
1 Head of garlic, cloves peeled and smashed
2 Star anise pods
1 Bunch scallions
6 lbs Bone-in short ribs
2 C Carrots, cut into chunks
2 C Baby potatoes
2 C Cremini mushrooms, quartered
1 t Sesame oil
+ Ground black pepper
+ Cooked short-grain rice, for serving
Combine the apple juice, mirin, sugar, soy sauce, garlic, anise, and scallions in a large Dutch oven. Arrange the short ribs meat-side down in the liquid and add water to cover. Set the pot over medium-high heat and bring to a simmer. Reduce the heat as needed to maintain a very gentle simmer and cook, partially covered. Flip and rotate the ribs occasionally until tender, about 2 hours. At this point, you can cool the contents of the pot and store up to 3 days in the refrigerator.
Remove the ribs from their braising liquid and skim any fat from the surface and remove the anise pods. Return the ribs and liquid to the pot, add the carrots and potatoes, and cook uncovered until tender, about 20 minutes. Add mushrooms to the pot and cook for another 5 minutes. Stir in sesame oil and season with pepper to taste. Serve with short grain rice.