Soy Glazed Short Ribs/ Le Jardinier, Miami – WSVN 7News | Miami News, Weather, Sports

(WSVN) – Put down the fork and knife for this one. It’s a recipe for ribs that’ll have the meat falling off the bone. Time to grab a Bite with Belkys.

The Chef: Seth Blumenthal
The Restaurant: Le Jardinier, Miami
The Dish: Soy Glazed Short Ribs


4 lb. 2″-thick boneless beef short ribs
1 red onion (cut into 8ths)
1 cup leeks (rinsed, cut into rounds)
6 garlic cloves
1 2″ ginger root (peeled and left whole)
2 cups shiitake mushrooms
4 star anise pods
2 tbsp black peppercorn
1/2 cup red wine vinegar
1/2 cup red wine
1/3 cup ABC soy
2 springs thyme
2 bay leaves

Method of Preparation:

  • Clean sinew off of the short rib. Season gently with salt.
  • In a rondo heat a large amount of oil to almost smoke point.
  • Add the short ribs and sear hard. Take meat out and set aside.
  • In the same pan, add the garlic and ginger.
  • Once ginger and garlic begin to take color add onions, leeks, shiitake, and caramelize.
  • Add the star anise and black peppercorns.
  • Deglaze with the red wine vinegar and reduce.
  • Add the red wine and cook until alcohol cooks off.
  • Finish with ABC soy.
  • Place all ingredients (and meat) into a large baking pan.
  • Cover with halfway with water and vegetable buillon.
  • Cover with parchment, foil and a metal lid.
  • Braise at 225 F for 9 hours. Let cool.
  • Strain the cooking liquid and reheat to reduce and glaze sliced ribs before serving.

Le Jardinier
(Located in Miami Design District)
151 NE 41st St., Suite 135
Miami, FL 33137

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