Gochujang-Braised Wagyu Short Ribs...Gochujang-Braised Wagyu Short Ribs with Silken Daikon Purée

Slow-braised Wagyu short ribs glazed in a complex fermented chili reduction, served over a velvet-textured daikon purée and finished with a bright Asian pear and shiso gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 150°C (300°F). Season the short ribs generously with sea salt. In a heavy-bottomed Dutch oven over high heat, sear the ribs on all sides until a deep mahogany crust forms. Remove and set aside.

2. 02

   In the same pot, lower heat to medium and sauté garlic and ginger for 2 minutes. Deglaze with sake, scraping the fond from the bottom. Whisk in the gochujang, mirin, and bone broth until smooth.

3. 03

   Return the ribs to the pot, ensuring they are mostly submerged. Cover with a cartouche (parchment lid) and a tight-fitting lid. Braise in the oven for 3.5 to 4 hours until the meat is fork-tender but not falling apart.

4. 04

   While the beef braises, boil the daikon in salted water until very soft. Drain well. Blend the daikon with heavy cream and a pinch of salt in a high-speed blender until completely smooth. Pass through a fine-mesh chinois for a silken texture.

5. 05

   Prepare the gremolata: Toss the finely diced Asian pear with the yuzu juice and shiso ribbon. Keep chilled until serving.

6. 06

   Once the ribs are done, remove them from the liquid. Strain the braising liquid into a saucepan and reduce over medium-high heat by two-thirds until it reaches a thick, glossy glaze consistency.

7. 07

   To plate, place a generous spoonful of warm daikon purée on the plate. Position a short rib on top and coat liberally with the gochujang glaze. Finish with a mound of the pear gremolata and a sprinkle of sesame seeds.