Coconut Braised Beef Short Rib with Sweet Potato and Butternut Squash Kimchi Recipe

Coconut Braised Beef Short Rib with Sweet Potato and Butternut Squash Kimchi Recipe
Staff Writer
Coconut Braised Beef Short Rib with Sweet Potato and Butternut Squash Kimchi
Stephanie Izard

Coconut Braised Beef Short Rib with Sweet Potato and Butternut Squash Kimchi

Chef Stephanie Izard served these short ribs at the 2011 CMT Artists of the Year dinner as part of her tasting menu. The flavors of the East combine with Western techniques and ingredients for a true taste sensation. The sweetness of the butternut squash and sweet potatos plays off the spicy-tart flavors of the kimchi marinade, which also cuts through the richness of the short ribs. You can find the ingredients needed for the marinade in the Asian section of the supermarket or Korean specialty grocery stores.

4
Servings
1391
Calories Per Serving
Deliver Ingredients

Ingredients

For the sweet potatoes

  • 5 pounds sweet potatoes
  • 2 cups heavy cream
  • 5 tablespoons butter
  • 4 tablespoons white miso
  • 1 tablespoon soy sauce
  • Salt and pepper, to taste

For the kimchi marinade

  • 1/2 ounce ginger
  • 1/2 ounce garlic
  • 2 1/4 ounces fish sauce
  • 4 1/2 ounces hot pepper paste (gochujang)
  • 4 1/2 ounces Korean soybean paste (doenjang)
  • 3 1/4 ounces malt vinegar
  • 1/4 teaspoon Korean chile flakes (gochugaru)

For the butternut squash

  • 1 pound large shiitake mushrooms, stemmed and quartered
  • 4 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 pound large butternut squash, peeled, halved, seeded, and quartered

For the short ribs

  • Four 12-ounce beef short ribs on the bone
  • Salt and pepper, to taste
  • 2 tablespoons canola oil
  • 1 onion, cut into large dice
  • 4 cloves garlic
  • 1/2 ounce ginger, peeled and sliced
  • 1 cup red wine
  • One 10-ounce can chopped tomatoes
  • 2 quarts beef stock
  • 1 teaspoon Dijon mustard
  • 4 dried Thai chile peppers
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 can coconut milk
  • 2 cups heavy cream
  • 1/4 cup basil, torn, for garnish (optional)

Directions

For the sweet potatoes

Preheat the oven to 350 degrees.

Poke holes all over the potatoes with a fork (this will allow steam to escape). Place on a baking sheet and transfer to the oven. Roast for about 1 hour, until very tender. Remove from the oven and peel once cool.

Transfer the potatoes to an electric stand mixer fitted with the paddle attachment. Place the heavy cream, butter, white miso, and soy sauce in a saucepot over medium heat until just heated through. Pour the heavy cream over the potatoes and paddle at low speed until smooth. Season with salt and pepper, to taste.

For the kimchi marinade

Blend the ginger and garlic with the fish sauce in a blender until well combined. Add ½ of the hot pepper paste and ½ of the soybean paste and blend until well combined. Transfer to a bowl and mix in the remaining paste. Add the malt vinegar and chile flakes, and mix well. Set aside.

For the butternut squash

Preheat the oven to 350 degrees. 

Toss the mushrooms in the olive oil, salt, and pepper and transfer to a cookie sheet. Place in the oven and roast until just tender, about 10 minutes. Remove from the oven and let cool.

Shave the squash very thinly on a mandolin. Season with salt and pepper, to taste, and toss with the mushrooms and just enough kimchi marinade to coat. Let sit a few minutes before serving to soften a bit.

For the short ribs

Preheat the oven to 325 degrees. 

Season the beef ribs with salt and pepper, to taste. Heat the canola oil in a large heavy braising pan. Brown the ribs on all sides, remove and set aside. Reduce the heat to medium-low. Add the onion to the same pot and sweat for 3 minutes. Add the garlic and ginger, and sweat for 2 more minutes. Add the red wine and reduce by ½. Add the remaining ingredients except for the heavy cream and basil, bring to a boil, then reduce the heat to low. 

Add the ribs back in, cover the pot with a lid, and transfer to the oven. Braise for 4 ½-5 hours, until falling off the bone. Meanwhile, reduce the cream in a heavy-bottomed sauce pot over high heat, whisking often, until very thick and browned. Set aside. 

Carefully remove the pot from the oven and place on top of the stove. Remove the ribs from the liquid. (If desired, once they have cooled, the bones can be removed.) Reduce the braising liquid by ½ over high heat. Whisk in the reduced cream and adjust the seasoning. Serve the beef with the sweet potatoes and butternut squash kimchi, topped with sauce. Garnish the squash with basil, if desired.

Nutritional Facts

Total Fat
82g
100%
Sugar
60g
67%
Saturated Fat
32g
100%
Cholesterol
153mg
51%
Carbohydrate, by difference
113g
87%
Protein
45g
98%
Vitamin A, RAE
273µg
39%
Vitamin C, total ascorbic acid
45mg
60%
Vitamin K (phylloquinone)
66µg
73%
Calcium, Ca
289mg
29%
Choline, total
35mg
8%
Fiber, total dietary
18g
72%
Fluoride, F
56µg
2%
Folate, total
29µg
7%
Iron, Fe
7mg
39%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
191mg
27%
Selenium, Se
8µg
15%
Sodium, Na
2838mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
407g
15%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.