Beef Short Ribs & Noodles

Chef Carlos Capistran from Shinsei stopped by the Good Day kitchen to cook up beef short ribs with broccolini, egg noodles and a short rib jus.

Beef Short Ribs & Noodles 

3 to 4 pounds of beef short ribs 

To marinated beef: 
4 cups of chicken stock
1 cup of ketchup
2 cups orange juice
1 cup sake
2 cup soy sauce 

1 medium onion 
½ celery 
1 large carrot
2 each fresh ginger 
4 each garlic 
1 jalapeno 
½ bunch cilantro 

Mix all of the ingredients in a large bowl. Add beef. Refrigerate for 24 hours. 

Seared beef in a hot skillet until brown, in the same pan, and with the leftover fat, add chopped vegetables and sauté until soft.

Place meat in a medium baking pan, all liquid and cooked vegetables until the meat is completely cover, cook at 275 degrees for about 4 hours or until meat is tender.

When meat is cooked, place meat in a pan to rest, blend the liquid with the vegetables to make a sauce.

For the noodles:
1 pack egg noddle’s 
1 bunch broccolini 
1 shallot
1 tbsp chopped garlic 
½ sliced yellow onion 
tbsp. cup sake 
2 tbsp chicken stock 
½ oz. butter 
4 tbsp soy sauce (sub tamari for glutted free ) 

In a medium hot sauté pan, cooked vegetables until tender, add cooked noodles, add sake, chicken stock, butter and soy sauce, mix well.

To serve: To warm up the beef, place the meat in a baking pan, place in the oven at 275 degrees until meat is hot (be careful not to overcook the meat.

Place cooked noddle’s in the desired plate, add beef and serve.