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Braised Beef Short-Ribs with Gremolata & Garlic Rice

Pair the classic braised beef short-ribs with an Asian staple food to satisfy your hungry local diners.

Braised Beef Short-Ribs with Gremolata & Garlic Rice
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Beef Shortribs

  • Olive Oil 20.0 ml
  • Beef Shortribs 500.0 g
  • White Onions, small diced 80.0 g
  • Carrots, small diced 40.0 g
  • Celery, small diced 40.0 g
  • KNORR Beef Flavoured Broth-Base 1.5 kg 1.0 l
  • Tomatoes, chopped 120.0 ml
  • KNORR Demi Glace 1 kg 180.0 ml
  • Worchestershire sauce 15.0 ml
  • Salt and Pepper

Gremolata

  • Italian flat leaf parsley, finely chopped 50.0 g
  • Garlic cloves, finely minced 10.0 g
  • Lemon Zest 5.0 g
  • KNORR Lime Seasoning Powder 400 g 5.0 g
  • Olive Oil 90.0 ml

Garlic Rice

Plating

  • Lemon slice, grilled 1.0 slice

Method

  1. 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 chopped Tomato
    • Pour the demi glace sauce. Simmer at low heat until beef is tender & sauce is thickened
    • Season with salt, pepper and Worchestershire sauce

  2. Gremolata

    • Combine all the ingredients for the gremolata in a non-reactive bowl and mix well

  3. Garlic Rice

    • Combine all the ingredients in a non-reactive bowl and mix well

  4. 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

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