Smoked short ribs with crispy shallot, garlic, caramelized kumquat, and seared onion made using the BEEFoodservice mobile app.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the California Beef Council.
Smoked Short Ribs
INGREDIENTS
- Shiitake powder to dust over
- 1/2 cup Coconut vinegar approx
METHOD
- Rub ribs with coconut vinegar and dust with powder.
- Smoke at 225f for up to 4.5hrs.
- Let rest 1 hr.
Beef Demi
INGREDIENTS
- 1 cup Beef demi
- 1 tbsp. Soy sauce
- 1 tbsp. Fish sauce
- 1 tbsp. Calamansi juice
- small knob Butter
METHOD
- Bring demi to a small rolling boil in a pot.
- Add soy, fish sauce, calamansi juice, and butter.
- Emulsify. Season and adjust.
