Braised Beef Short Ribs with Gremolata and Garlic Rice
Pair the classic braised beef short-ribs with an Asian staple food to satisfy your hungry local diners.
Ingredients
Beef Shortribs
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Olive Oil 20 ml
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Beef Short Ribs 500 g
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Small White Onion, diced 80 g
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Carrot, diced 40 g
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Celery, diced 60 g
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Beef Stock 1 l
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Worcestershire Sauce 15 ml
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Salt and Pepper, to taste
Gremolata
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Italian Flat Leaf Parsley, finely chopped 50 g
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Garlic Clove, finely minced 10 g
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Lemon Zest 5 g
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Olive Oil 90 ml
Garlic Rice
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White Rice 100 g
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Fried Garlic, finely minced 20 g
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Italian Flat Leaf Parsley, finely chopped 2 g
Plating
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Lemon, grilled 0.5 pc
Preparation
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Beef Shortribs
- Sear the beef shortribs until brown, then set aside.
- Heat oil in a pan. Saute the onions, carrots, and celery.
- Deglaze with beef stock, then transfer into a cooking pot.
- Add back the beef shortribs into the pot.
- Stir in Knorr Tomato Pronto.
- Pour the Demi-Glace Brown Sauce. Simmer at low heat until beef is tender & sauce is thickened.*
- Season with salt, pepper and Worchestershire sauce.
*KNORR Demi-Glace Brown Sauce, prepared
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Gremolata
- Combine all the ingredients for the gremolata in a mixing bowl and mix well.
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Garlic Rice
- Combine all the ingredients in a mixing bowl and mix well.
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Plating
- Serve the rice and beef shortribs on a long wooden board.
- Sprinkle the gremolata on top of the beef shortribs.
- Garnish with lemon slice.
