Dinner

Soy-Lacquered Grass-Fed Beef Short Rib & Roasted Kabocha Purée

Name: Soy-Lacquered Grass-Fed Beef Short Rib & Roasted Kabocha Purée
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2 servings
Ingredients: 1 bone-in beef short rib (1 lb 8 oz), trimmed of excess fat; 1 medium kabocha squash (2 lbs), halved, seeded; ¼ cup gochugaru (Korean red chili flake); 6 cloves garlic, smashed; 2-inch piece fresh ginger, smashed; ½ cup soy sauce; 3 tablespoons miso paste (red or doenjang); 2 tablespoons mirin; 1 tablespoon rice vinegar; 1 cup beef stock; 4 scallions, white and pale green parts, split lengthwise; 3 tablespoons neutral oil, divided; 2 tablespoons unsalted butter; ¼ cup thinly sliced garlic chips; ¼ teaspoon fleur de sel; Cracked black pepper

A single massive beef short rib, braised low and slow in a Korean-inflected soy-gochugaru glaze until it achieves an almost preternatural tenderness. Served over a cloud of roasted kabocha squash purée, with charred scallion oil and crispy garlic chips adding textural contrast and finishing depth.

756cal 22gprotein 87gcarbs 43gfat 20min prep 180min cook 2serves

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