HenryMillison

Braised Short Rib + Shallot Pickle

My go to big group dinner thing is braised/grilled protein + rice + quickly pickled cucumbers/shallots/tomatoes/mild peppers.

For braise, my default format is based on a braised short rib.

You can either bake ahead and reheat when ur ready OR start baking then you can hang out and prep the rest of meal.

If u want to do chicken thighs u can reduce cook time a bit. If you want to do pork shoulder, will take about the same time.

For meat I usually do 6-8oz per person, depending on the crowd. So for 12 you need ~5-6lbs of meat to comfortably feed everyone.

Ingredients

  • Short ribs
  • 2 tbsp fennel seed
  • 2 tbsp cumin
  • 1 tbsp coriander
  • Dried red chili
  • Onions and whatever other aromatics on hand (scallions, garlic, ginger, mirepoix)
  • Braising liquid (stock, wine, coconut milk, soy)
  • Potatoes or root vegetables (optional)
  • 1 medium sized cucumber
  • 100 ml white vin
  • 1/4 cup sugar (adjust down if u want a sour pickle)
  • 1tbsp salt
  • 2 shallots (or red onion)
  • 4 cherry tomatoes (optional)
  • 1-2 red chilis (depends on if u want heat or not)

Instructions

  1. Marinate short ribs in spices. This can in any direction based on what cuisine ur trying to evoke. Default recipe from Alison Roman: 2 tbsp fennel seed, 2 tbsp cumin, 1 tbsp coriander, dried red chili. Can do curry powder + yogurt if u want to evoke south Asian food. Have done variant on Korean galbi Jim marinating with 1tsp sesame oil, 1:1 soy and mirin, 1/4 part honey.
  2. Saute onions and whatever other aromatics on hand (scallions, garlic, ginger, mirepoix).
  3. Partially cover in braising liquid (stock, wine, coconut milk, soy).
  4. Bake @ 300f for 2-3 hours until tender (add in potatoes or root vegetables part way thru).
  5. When ur almost ready to serve everything, turn heat up on oven to 400f to brown and reduce liquid.