Coconut Braised Beef Short Rib With Sweet Potato And Butternut Squash Kimchi Recipe

2.8 from 4 ratings

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.

Servings

servings

Ingredients

5 pound sweet potatoes
2 cup heavy cream
5 tablespoon butter
4 tablespoon white miso
1 tablespoon soy sauce
salt and pepper, to taste
1/2 ounce ginger
1/2 ounce garlic
2 1/4 ounce fish sauce
4 1/2 ounce hot pepper paste (gochujang)
4 1/2 ounce korean soybean paste (doenjang)
3 1/4 ounce malt vinegar
1/4 teaspoon korean chile flakes (gochugaru)
1 pound large shiitake mushrooms, stemmed and quartered
4 tablespoon olive oil
salt and pepper, to taste
1 pound large butternut squash, peeled, halved, seeded, and quartered
four 12-ounce beef short ribs on the bone
salt and pepper, to taste
2 tablespoon 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 quart beef stock
1 teaspoon dijon mustard
4 dried thai chile peppers
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar
1 can coconut milk
2 cup heavy cream
1/4 cup basil, torn, for garnish (optional)

Directions

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.
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.
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.
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.