This lip-smacking meal is begging to be devoured. The rye whisky brings out the herbal flavours along with highlighting the beef. This crowd-pleaser will be in demand.
Recipe and images by Adam Liaw
½ white Korean radish, peeled
salt and black pepper
1 kg beef short ribs
1-litre beef stock
3 tbsp dark soy
3 garlic cloves, bruised
2 bay leaves
½ bunch thyme
50 g butter
100 g plain flour
80 ml (⅓ cup) rye whisky
wholegrain mustard, to serve
This recipe needs to be started 3 days in advance to allow for marinating.
Using a mandolin, slice the radish into 3 mm–thick slices, then cut the slices into julienne. Weigh the radish, then place in a bowl and add 2 per cent of the total weight in salt. Toss to combine well, then seal in a vacuum pack (or a zip lock bag, pressing out as much air as possible). Stand for 3 days at room temperature to ferment.
Remove the ribs from the refrigerator 30 minutes before cooking, then cut into 3 pieces following the ribs. Rub all over with salt and pepper.
Preheat the oven to 150°C.
Heat a large heavy-based frying pan over high. When very hot, add the ribs and cook until browned on all sides. Place, bone–side up in a roasting dish that neatly fits the ribs and has sides high enough to cover the ribs standing up.
Pour enough stock into the pan to come ¾ up the sides of the ribs. Add the soy sauce, garlic, bay leaves and thyme. Cover with lid or foil and braise in the oven for 3-4 hours or until very tender. Remove from the oven and increase the oven temperature to 175°C.
Remove the ribs from the roasting dish and set them aside. Strain the cooking liquid through a fine sieve into a jug and discard the solids.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until the mixture looks sandy. Whisking continuously, gradually add enough of the cooking liquid to make a sauce just thick enough to coat the ribs. Stir in the Tennessee Whiskey and set aside.
Return the ribs to the baking dish, bone–side down. Brush with the whiskey sauce and roast for 30 minutes or until sticky, brushing with more sauce every 10 minutes.
Serve the glazed ribs with fermented radish and wholegrain mustard.