The Ultimate Sunday Short Rib For Dad

Father’s Day is here, and what better way to celebrate than gathering around the table for something slow, rich and made to share.

This year, Chef Andre Hill from Radisson RED is bringing the comfort with a signature short rib recipe, the perfect centrepiece for a winter Sunday spent celebrating the father figures in our lives.

Pull up a chair, pour something warm and enjoy every bite.

Shortrib

We usually get ours cut @ 4 x 6cm on the bone.

Spice as you like (we used smoked paprika/salt/pepper), if you have a fire or grill going available in that moment, throw it on for a bit for smoke flavour and colour.

Ifnot go straignt t sep below

Put in deep tray with toasted coriander and cumin seeds/Pinch of dried chilli/Garlic or garlic flaked and a bit of Mire Poux.

Cover with Stock and cook at 140 for 3 to 4 hours, cool down and removed from liquid.

Currently we take the rib off the bone, and crumb in panko crumbs , or you could leave on the bone and just glaze in oven while warming.

In the restaurant we would normally also reduce the stock from the shortrib into sauce along with some other beef stock, and finish the sauce with Soy/Sugar/and Vinegar to get that nice balance.

So with the crumbed into the deep fryer and straight into the glaze.

Serving Suggestions

We serve the shortrib

Pickled cabbage(see pickle recipe below, youi could pickle any vegetable you like)

Smoked curd(you could just buy smoked cream cheese

Roast Butternut with Dukkah

Corn Puree

Pickle

2kg sugar

4kg white vinegar

6kg water

6 level tbsp of salt

4 bay leaves

Only heat enough to dissolve the sugar and salt.

Corn Puree

1kg corn

250g onions

¾ tbsp salt

2 tbsp sugar

½ tbsp black pepper

130g coconut milk

130g water

1 tbsp apple cider vinegar

Place a heavy bases pot on the stove and aloow to get hot.

Place oil inside, allow to smoke then add corn try and get a bit of colour on corn.

Then add onions and spices, then the coconut milk and water.

Cook out for 10 mins and blend.

Finishing The Dish

We finish the dish with spring onion, nori and lemon zest.