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  Braised Short Ribs on Island Style Risotto with Cilantro Oil
Clayton Babas, Chef, Bistro at P.I.C.

GuamDiner.com Kitchen Test Notes: This is a flexible recipe. We substituted red wine for the beer (no beer in frig at the time) and added some lime zest and juice to the cilantro oil for an extra kick. This recipe is highly recommended and can be halved or doubled as needed.

Braised Short Ribs

3 lbs beef short ribs, 2 inch cut
1 cup low salt soy sauce
2 cups water
1/2 cup cider vinegar
1 can beer (Budweiser is preferred)
1 cup yellow onion, minced
1/2 cup green onion, chopped
2 Tbs fresh garlic, minced
2 Tbs coarse ground black pepper
1 Tbs Tabasco
1 1/2 cups light brown sugar
2 bay leaves
2 cinnamon sticks
4 cloves
2 Tbs hoisin sauce


Preheat oven to 350F. Rinse beef ribs in cold water and set aside. Place all ingredients for braising liquid into large heavy bottomed non-reactive pot with a well fitting lid. Add the beef ribs and bring to a boil. Cover the pot and place in oven for approximately 3 hours or until tender. Remove pot from oven and carefully remove the short ribs with a slotted spoon. Place on a heat resistant platter, cover and keep warm.

Cilantro Oil

1 cup of extra virgin olive oil
1 cup of fresh cilantro
Salt and white pepper


Puree olive oil and cilantro in blender until smooth. Season with salt and white pepper and place in a bottle and refrigerate for 2 hours to allow flavors to develop.

Island Style Risotto

2 cups arborio rice (if you cannot find, use calrose)
1/2 cup yellow onions, minced
1 cup chorizo, minced
2 Tbs garlic, chopped
2 Tbs vegetable oil
4 to 5 cups chicken stock
1 cup green peas
1/2 cup dry white wine
1/2 tsp ground chili peppers
2 Tbs butter, softened


In a heavy duty skillet, heat the vegetable oil over medium high heat. Add the garlic and onions and saute until the onions are just tender. Add the chorizo and cook for an additional 2 minutes. Add the rice (make sure that you do not wash or wet the rice) and saute for 5 minutes to allow the rice to toast and soak up the flavors. Deglaze with the white wine. Add enough stock to just cover the top of the rice and cook over medium heat, stirring constantly. When it looks like the rice is starting to dry out, add more stock to cover and continue cooking. Keep repeating this step until the rice is almost cooked and the sauce is a little runny. Adjust the seasoning with salt and pepper as needed. Add the ground chili peppers and green peas and remove from the heat. Stir in the softened butter.

To serve, place 1/2 cup of the risotto in the middle of the plate. Top with 2 pieces of the braised short ribs. Garnish with fried corn titiyas (tortillas) and drizzle with the reduced braising liquid and cilantro oil.

Yield: 8 servings