Chef Richard Chen of Wing Lei
Las Vegas– Las Vegas, NV
Adapted by StarChefs.com
Yield: 4 Servings
- 4 Black Angus bone-in short ribs
- Salt and pepper to taste
- 1 colossal onion, chopped
- 2 carrots, chopped
- 6 cloves garlic, chopped
- 1 stalk ginger, sliced
- 1 green jalapeno pepper, chopped
- 20 pieces, star anise
- 7-8 sprigs thyme
- 2-3 cups veal demi-glaze*
- 1 bunch cilantro stalks
- 1 bunch green onion
- 3 cupes Jasmine rice
- Pinch of saffron
- 1½ cups hot water
- 2 cups chicken stock
- 2 Tablespoons parmesan cheese
- 2 Tablespoons mascarpone cheese
- 12 pieces asparagus, cut to desired size
- 8 stalks Chinese broccoli, cut to desired size
- 12 baby turnips, cut to desired size
*You can buy veal demi-glaze in most gourmet
food markets, or ask your local butcher.
- 4 Tablespoons white truffle oil
Preheat oven to 350°F.
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 250°F, 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 1½ 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.