Braised Short Ribs with Roasted Fuji Apple Puree
Chef Linda Rodriguez of Hachi – Las Vegas, NV
Adapted by
October 2008

Yield: 24 servings


    Braised Short Ribs with Roasted Fuji Apple Puree Short Ribs:
  • 25 pounds beef short ribs, cleaned
  • Salt
  • 1 cup vegetable oil
  • ½ bunch celery, large dice
  • 3 large carrots, large dice
  • 3 large onions, large dice
  • ½ bunch fresh thyme
  • 1 tablespoon whole back peppercorns
  • 6 ounces fresh ginger, unpeeled, thickly sliced
  • 4 heads garlic
  • 3 bay leaves  
  • 8 quarts beef stock    
  • 2 quarts low sodium soy sauce
  • 2 quarts mirin

  • Fuji Apple Puree:
  • 4 ounces sugar     
  • Salt
  • 6 shallots, sliced
  • 8 Fuji apples  
  • Olive oil, to drizzle
  • 6 fresh bay leaves
  • 6 stems fresh thyme  

  • Daikon:
  • 4 daikon, peeled and thickly sliced
  • 24 ounces dashi
  • 4 ounces miso paste

    To Assemble and Serve:
  • Sautéed spinach
  • Chervil, to garnish


For the Short Ribs:
Preheat oven to 300°F. Clean excess fat from beef. Salt liberally and rest in fridge overnight. Heat oil in large rondeau over medium heat. Brown ribs evenly and remove from pan. Using the same pan, heat remaining oil until smoking.  Add celery, carrots, and onions and caramelize. Add thyme, peppercorns, ginger, garlic and bay leaves. Cook until aromatic, about 2 minutes. Add beef stock, soy sauce, mirin, then short ribs and bring to simmer. Cover with aluminum foil and braise in oven for 3 to 4 hours, or until meat falls off the bone. Remove short ribs from liquid. Strain cooking liquid through a china cap and discard solids. Then strain through a chinois. Chill in ice bath and place in refrigerator over night. Remove meat from bones and discard bones and gristle. Shred meat by hand. Line a shallow half hotel pan with plastic wrap. Fill with shredded meat and pack it down as tight as possible. Cover top with plastic wrap and place another hotel pan on top of it. Pack down and wrap tightly with plastic wrap. Place in refrigerator overnight.

For the Fuji Apple Puree:
Preheat oven to 350°F. Spread sugar evenly on a half sheet pan and add salt. Place three quarters of shallots on sugar. Cut apples in half and place cut side down on sheet pan. Drizzle apples with a small amount of oil. Evenly distribute remaining quarter of shallots, bay leaves, and thyme over the apples. Place in oven and roast until soft, about 45 minutes, turning tray often. Remove and cool. Carefully remove pulp from skin with a spoon. Pour any juice on the sheet pan over apples and discard aromatics. Roughly chop apples, transfer to a bain-marie, and puree with a hand blender.

For the Daikon:
Poach daikon in dashi and miso paste mixture until al dente.

To Assemble and Serve
Remove short rib liquid from refrigerator. Remove fat and simmer liquid, gently, (do not boil) until reduced by half. Take short rib meat block out of hotel pan and cut into 24 equal servings, about 3 ounces each. Fill serving bowl with 2 ounces of liquid. Place 0.5 ounces of sautéed spinach and 1.25 ounces daikon in bowl. Place serving of rib on spinach. Top daikon with 1 ounce quenelle of Fuji apple puree. Garnish with a sprig of chervil.

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