We would like to share a recipe with you every month using our seasonal produce.
Our recipe this month comes from Julian Ward, Head Chef at J W Steakhouse in the Marriott Grosvenor House Hotel, Park Lane. He has just come back from Washington where he was awarded Chef of Excellence.
Onion and Chili Crusted Short Ribs, Egg Noodles and Pea Shoots
- 384 g Red finger chilies, sliced thin
- 28800 g Onions, peeled and sliced thin
- 1720 g Grape seed oil
- 200 g Kosher salt
Cook onions and chilies with salt in oil until deep chestnut color. Drain through a china cap for 30 minutes before using. 15800 g Yield
- 9072 g Ribs, 10 cm cut
- 1000 g Caramelized onions
- 1660 g Onions, peeled and halved
- 1020 g Carrots, peeled, left whole
- 627 g Celery, cleaned cut in half
- 227 g Ginger, charred
- 68 g Cinnamon sticks
- 80 g Star anise
- 5845 g Chicken stock, boiling
Season ribs with the salt and let sit for 30 minutes. Combine all in deep hotel pans and cover with 2 sheets of aluminum foil. Cook in a 163 C convection oven until ribs are completely tender. Remove ribs from pan, cover with plastic and let cool, then trim of all fat and gristle.
- 170 g Cooked short rib
- 45 g Caramelized onions
- 177 g Rib broth
- 142 g Egg noodles, blanched and shocked
- 5 g Red finger chilies, cut thin on a bias
- 17 g Pea shoots, picked
- 8 g Spring onions whites, cut thin on a bias
- Sesame oil to taste
- Soy sauce to taste
Place caramelized onions on top of the ribs. Put in a small pot with broth and heat in oven at 205 C, basting frequently until well glazed and completely tender. Transfer ribs to a sizzler platter, then finish broth with a drizzle of soy and a few drops of sesame oil. Add egg noodles, spring onions, chilies to the broth and heat. Finish with pea shoots and toss very briefly; do not wilt too much. Place in a large white bowl, place rib on top and serve.