Gochujang-Braised Wagyu Short Rib...Gochujang-Braised Wagyu Short Rib with Sichuan Peppercorn Gremolata

Velvety Wagyu short ribs slow-braised in a rich, fiery Gochujang and black garlic reduction, balanced by a vibrant, numbing Sichuan peppercorn gremolata over a silky parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 150°C (300°F). Season the Wagyu short ribs generously with sea salt on all sides.

2. 02

   In a heavy-bottomed Dutch oven, sear the short ribs over medium-high heat until a deep, golden-brown crust forms on all sides. Remove the ribs and set aside.

3. 03

   Reduce the heat to medium. In the same pot, add the halved shallots and ginger, sautéing until caramelized. Stir in the Gochujang paste and black garlic, frying for 2 minutes to release the aromatic oils.

4. 04

   Deglaze the pot with Shaoxing rice wine, scraping up the browned bits from the bottom. Pour in the beef bone broth and bring to a simmer.

5. 05

   Return the short ribs to the pot, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5 to 3 hours, or until the beef is incredibly tender and yielding to a fork.

6. 06

   While the beef braises, prepare the purée: boil the parsnips in salted water until tender. Drain and transfer to a high-speed blender. Blend with the heavy cream and cold butter until microscopically smooth. Season with salt and keep warm.

7. 07

   Prepare the gremolata: finely grind the toasted Sichuan peppercorns. Combine them in a small bowl with the finely chopped parsley, lemon zest, and a pinch of fleur de sel.

8. 08

   Once the ribs are cooked, carefully remove them from the braising liquid. Strain the liquid through a fine-mesh chinois into a clean saucepan. Simmer over medium-high heat until it reduces to a glossy, coat-the-back-of-a-spoon lacquer.

9. 09

   To plate: Swipe a generous spoonful of parsnip purée across the plate. Place a short rib on top, glaze generously with the reduced Gochujang lacquer, and garnish elegantly with the Sichuan gremolata.