Cooking with Konbu

A winter night, Glazed Short Ribs, what could be better? We purchased some beautiful short ribs at McCall’s Meat and Fish. We found a really interesting recipe for the ribs in Home-Cooking with Jean-Georges. What made this recipe especially interesting is that it called for using Konbu. Konbu can be found in a Japanese grocery. It is a kind of seaweed and adds a layer of taste. The result was a great sauce and wonderful tasting meat.

With the ribs we served another Jean-Georges recipe: honey-glazed parsnips. These were wonderful. I loved the combination of lime and honey. The flavors played off each other. We don’t often make parsnips, but this is a good recipe.

glazed short ribs

Home-Cooking with Jean-Georges

I love meaty short ribs, but i don't want the fuss of browning the ribs before braising them at home. To get that same rich, caramelized flavor, I simply cook the beef with konbu. Notable for its umami, this one ingredient can deliver the same depth of flavor that comes from searing meat, I do labor over these ribs, though; at the end, I keep glazing them until they shine. Serve with Honey-Glazed Parsnips for an inspired combination.

Serves 5

3         cups dry red wine

7-1/2         pounds bone-in short ribs, separated into whole ribs Kosher salt 2 whole heads garlic, cut in half through their equators

5         large fresh shiitake mushroom caps, halved

2         carrots, peeled and chopped 2 medium yellow onions, peeled and quartered

1         small celery stalk, chopped

4-inch piece fresh ginger, peeled and sliced

1         whole allspice berries, lightly crushed

1         cinnamon stick

1         (6 x 5-inch) sheet konbu

½         small bunch fresh thyme

10-1/2         cups chicken stock,preferably homemade

6         tablespoons red wine vinegar

Preheat

Preheat the oven to 325°F

Bring the wine to a boil in a large saucepan over high heat. Boil rapidly until reduced to 1/2 cup.

Generously season the ribs on all sides with salt. Let stand for 10 minutes.

Transfer the ribs to a large roasting pan, bone side up. Scatter the garlic, shiitakes, carrots, onions, celery, ginger, allspice, cinnamon, konbu, and thyme on top of the ribs. Add the stock, vinegar, and reduced red wine. Cover the pan tightly with foil, crimping the edges around the rim of the pan. Transfer to the oven and braise until completely fork-tender, 3-1/2 to 4 hours.

Remove the ribs from the oven and carefully remove the foil. Raise the oven temperature to 375°F.

When cool enough to handle, carefully transfer the ribs to a dish. Remove and discard the bones and any bits of vegetables or herbs clinging to the meat. Set a fine-mesh sieve over a large measuring cup. Carefully pour all the liquid from the pan through the sieve; discard the sol­ids. Let stand for a few minutes, then spoon the fat from the juices, discarding the fat, or use a fat separator. Pour the juices back into the roasting pan.

Return the ribs to the pan in a single layer and straddle the pan between 2 burners. Bring the liquid to a boil, then transfer the pan to the oven. Cook, basting frequently, until the ribs are glazed with a shiny coat, 5 to 10 minutes. The glaze should be saucy and cling to the ribs, but not sticky. And you should have at least 2 cups of it remaining for the serving.

Serve the short ribs topped with the glaze.

honey-glazed parsnips

Home Cooking with Jean-Georges

to bring out the best in this snowy white root vegetable, I simmer it in honey and citrus. A little heat balances the luscious sweetness.

Serves 4

2            pounds parsnips, trimmed, peeled, and cut into 5 x 1-inch batons

2            cups fresh orange juice

½            cup fresh lime juice

½            tablespoons honey

10            tablespoons unsalted butter

Grated zest of 2 limes

½            fresh red Thai chile, thinly sliced

Kosher salt

In a large saute pan, combine the parsnips, orange juice, 1 cup water, the lime juice, honey, butter, lime zest, and chile. Season with salt, cover, and bring to a boil over medium heat. Simmer over low heat for 20 minutes. Uncover and simmer, gently stirring occasionally, until the parsnips are very tender and glazed, about 15 minutes longer.