Fusion Kitchen · Dinner
Soy and Malbec Braised Short Rib
An Argentinian-Japanese Nikkei-Argentine braise, bone-in short rib slow-cooked in a liquid of Malbec, soy sauce, and brown sugar so the Argentine red wine tradition and the Japanese soy-mirin depth are both structurally present and the caramelised braising liquid reduces into a glaze that belongs to both traditions simultaneously.
$$$
20 minsPrep
3 hrsCook
3 hrs 20 minsTotal
EasyLevel
Nutrition per serving
680Calories
52gProtein
32gFat
38gCarbs
12gSugar
4gFiber
880mgSodium
110mgChol
Goes well with
Cabernet Sauvignon, Napa Valley, CaliforniaCabernet Sauvignon, Napa Valley, Califor...
local
Malbec, Luján de Cuyo, ArgentinaMalbec, Luján de Cuyo, Argentina — A med...
international
Instructions
1
Prep
Pat 900g bone-in short ribs dry. Season all over with 1 tsp salt and 0.5 tsp pepper. Halve 3 shallots (120g), smash 4 garlic cloves (20g). Measure 250ml Malbec, 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 300ml beef stock. Prepare 3 thyme sprigs and 1 bay leaf. Slice 2 spring onions, chop 10g parsley.
2
Sear
Heat 1.5 tbsp oil in an ovenproof casserole over high heat until smoking. Sear ribs 3–4 minutes per side until deeply browned. Remove and set aside. Reduce heat to medium.
3
Build
Add shallots to the pan, cook 3 minutes until lightly golden. Stir in garlic 1 minute. Pour in Malbec, scrape up browned bits, simmer 3 minutes until reduced by one-third. Add soy sauce, mirin, brown sugar, and beef stock; stir to combine.
4
Braise
Return ribs bone-side down to the pan. Add thyme and bay leaf. Cover tightly and braise in a preheated 160°C oven for 2 hours 30 minutes to 3 hours until meat is completely tender and pulling from the bone. Remove ribs carefully; discard thyme and bay leaf.
5
Reduce
Skim fat from braising liquid. Simmer uncovered over medium-high heat 8–10 minutes until reduced to a glossy coating sauce. While sauce reduces, blanch 200g broccolini 2 minutes, drain, toss with 1 tsp sesame oil and 1 tsp sesame seeds.
6
Plate
Serve short ribs over 300–440g cooked mashed potato or rice. Spoon reduced sauce over the top. Arrange broccolini alongside. Scatter spring onions and parsley over the ribs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) bone-in beef short ribs
- 1.5 tbsp neutral oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 3 shallots
- 4 garlic cloves
- 250ml (1 cup) Malbec red wine
- 45ml (1/4 cup) soy sauce
- 2 tbsp mirin
- 2 tbsp soft brown sugar
- 300ml (1 1/4 cup) beef stock
- 3 sprigs fresh thyme
- 1 bay leaf
- 300g (10.6 oz) creamy mashed potato
- 440g (15.5 oz) steamed rice
- 200g (7 oz) broccolini
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 2 scallions
- 10g (0.35 oz / small handful) fresh flat-leaf parsley