Recipe contributed by Cooper Bogard, executive chef at the Inn at Newport Ranch, Ft. Bragg. TheInnAtNewportRanch.com
Ingredients
- 2 pounds short ribs
- 2 quarts beef stock
- 4 sweet onions, peeled and sliced ½-inch thick
- 2 large carrots, roughly chopped
- 1 head celery, roughly chopped
- 5 ounces fresh ginger, peeled and grated
- 1 stalk lemongrass, roughly chopped
- 32 points of star anise
- 8 whole cloves
- 2 (3-inch) sticks of cinnamon
- Salt, to taste
- 1 large sweet potato
- ½ cup aji mirin (sweet rice wine)
- Salt, to taste
- 6 ounces buckwheat soba noodles
- Cilantro, chopped
- Basil, chopped
- 2 teaspoon hoisin sauce
- 1 teaspoon chili oil
Preparation
FOR THE SHORT RIBS
Preheat the oven to 350°F.
Salt and sear the short ribs on each side in an ovenproof braising pan over medium-high heat. Remove the ribs from the pan and add the onions, reducing the heat to low. Cook slowly, stirring frequently, until onions are caramelized, deglazing with water whenever the bottom of the pan is coated with caramelized sugars (to prevent burning). Add the garlic, ginger, celery, carrots, lemongrass and ¼ cup of salt and continue to cook until the celery is tender.
Add the short ribs back into the pan on top of the vegetables, then add enough water to the pan to submerge two-thirds of the meat. Add the star anise, cloves and cinnamon sticks. Cover the pan with a lid or aluminum foil and place in the oven. Allow to braise for 4 hours, or until meat is very, very tender.
FOR THE SWEET POTATO PURÉE
Peel and dice the sweet potato into quarter-inch cubes. Place into a pot with the mirin and ½ a cup of water. Simmer for 20 minutes or until sweet potatoes are tender. Place in blender and purée, adding water if it becomes too thick to blend.
Keep warm, or this can be reheated on low heat when ready to serve.
FOR THE BUCKWHEAT NOODLES
Bring a pot of salted water to a boil then add the noodles and boil for 8 minutes. Strain the liquid and toss with hoisin, chili oil and chopped herbs.
About this recipe
TO SERVE
Spread the sweet potato purée around the bottom of a bowl and pile the noodles atop the purée. Place the short ribs on the noodles and pour some braising liquid over everything.
