Chinese Braised Short Rib with Cucumber Yogurt and Parsnip
Chef Joe Isidori, formerly of DJT at Trump – Las Vegas, NV
Adapted by
June 2009
Yield: 8 Servings


Chinese Braised Short Rib with Cucumber Yogurt and ParsnipShort Ribs:
150 milliliters Shaoxing rice wine
120 milliliters ABC sweet soy sauce
60 milliliters black vinegar
60 milliliters Chinese red vinegar
35 milliliters sherry vinegar
60 milliliters oyster sauce
60 milliliters hoisin sauce
1 liter orange juice
2 oranges, roughly chopped
1 tablespoon coriander seeds
10 pink peppercorns
2 whole togarashi peppers
1 piece long pepper
½ piece cinnamon
½ teaspoon Vietnamese coriander
1 teaspoon star anise
1 piece black cardamom
1 teaspoon fenugreek
½ teaspoon brown mustard
½ teaspoon yellow mustard
5 whole cloves
½ teaspoon whole cumin
5 cardamom seeds
1 teaspoon Szechuan pepper
1 teaspoon ground ginger
½ teaspoon tumeric
½ teaspoon madras curry powder
½ teaspoon fennel seed
½ teaspoon ground nutmeg
3 kaffir lime leaves
2 curry leaves
½ bunch green onions
½ stalk lemongrass
½ mango
1 banana
5 thyme stems
5 pounds short ribs

Parsnip Puree:
5 parsnips
1 cup whole milk
¼-inch piece fresh ginger

Candied Mango:
15 pieces dried mango
1 tablespoon grenadine
½ cup rice vinegar
½ cup mirin
3 pieces star anise
½ cinnamon stick

Cucumber Yogurt:
100 grams strained Greek yogurt
¼ English cucumber, cut in ¼-inch dice
1 teaspoon lemon juice
Lemon zest

Cilantro Yogurt:
1 bunch cilantro
3 tablespoon Greek yogurt

To Assemble and Serve:
Short ribs and reserved braising liquid (from above)
Micro herbs (to garnish)


For the Short Ribs:
Put all ingredients in a deep pot over medium heat. Braise short ribs in braising liquid until tender. Cool the short ribs in the braising liquid.  Once cooled, remove short ribs and trim off cartilage and ends. Strain the braising liquid and reserve. 

For the Parsnip Puree:
Cut parsnips into ½-inch pieces and cook with ginger in milk until tender. Blend all in a Vita-Prep® blender while adding butter. Season to taste

For the Candied Mango:
Cook dried mango over medium heat with all ingredients until liquid is reduced by ¼. Let mango cool in liquid. Once the mango is cooled, brunoise into ¼ inch pieces. Set aside.

For the Cucumber Yogurt:
Combine yogurt, cucumbers, and lemon juice. Fold in lemon zest and cumin to taste.

For the Cilantro Yogurt:
Mix cilantro and Greek yogurt in Vita-Prep® blender and emulsify until smooth.

To Assemble and Serve:
Vacuum seal each portion of short ribs with some of the strained braising liquid.  To heat up, drop sealed short rib portions into water that is 61°C/140°F. Once up to temperature, baste in a pan to slightly crisp. Heat parsnip puree and put a dollop on a plate. Arrange portion on the plate over parsnip puree and garnish with candied mango, cucumber yogurt, cilantro yogurt, and herbs.