March 22: Lunchbreak - Red Curry Short Ribs
200 N. Columbus Drive

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Red Curry Short Ribs

5# beef short ribs, off the bone
canola oil as needed
salt and pepper, to taste
1 1/2 large onions, large diced
1/2 bunch of celery large diced
1 1/2 carrots, peeled large diced
3 1/2 cloves of garlic
1 sprig of thyme
5 Thai Chilies
2 star anise
2 tsp sichuan peppercorn
2 white lemongrass stalks, thin sliced
4 oz tomato paste
1 cup red wine
1/4 cup soy
1/4 cup peeled, sliced ginger
1/2 asian pear, peeled
2 cloves of peeled garlic
1 Tbs sesame oil
2 Tbs brown sugar
3 cups of beef stock, to cover

Directions: Caramelize onion, celery, carrots, lemongrass, garlic cloves, thai chilies, star anis, peppercorns. Add tomato paste. Deglaze with red wine. Add beef stock and thyme. Blend Asian pear peeled and chopped, garlic, ginger, sesame oil, soy, and brown sugar. Season and sear meat until golden brown on both sides, then add to braising base. Make sure meat is completely submerged in liquid. Cover with foil. 325 degrees for 3 1/2 hours, or until tender, or pressure cook for 1 hour to 1 1/2 hours. Let cool in its liquid. Reheat in the braising liquid.

Short Rib Curry Sauce

3 whole peeled shallots, thinly sliced
4 garlic, peeled and sliced
1/2" ginger cluster, peeled and sliced
2 white lemongrass stalks, thinly sliced
1/2 cup sliced galangal
2 star anise
3 dried thai chilies
1 cup red wine
1/4 cup of fish sauce
1/4 cup of tamarind paste
1/4 cup of red curry paste
1/4 cup brown sugar
3 Kaffir Lime leaves
1 1/2 Tbs of Lime juice
2 cups of beef jus from the braised beef, degreased
1 quart of coconut milk
4 whole guajillo chilies, soaked in water
3/4 cup peanut butter
1/2 bunch cilantro

Caramelize shallots, ginger, garlic, lemongrass, galangal, star anise, thai chilies. 2 parts shallot to one part everything else. Deglaze with red wine. Add beef jus and tamarind and reduce by a quarter. Add coconut milk, fish sauce, brown sugar, lime juice, and kaffir lime leaves. Reduce a quarter more. Add dehydrated guajillo chilies with no seeds. Puree with peanut butter and cilantro. Strain through chinois. Adjust with lime juice, salt, and brown sugar.

Apple Kimchi
2 green apples on a mandoline (julienne)
juice of 1 lime
1 Tbs Korean chili flakes
flake salt to taste

Directions: Combine ingredients.

Candied Peanuts

1 cup peanuts
1 Tbs chili garlic paste
1 Tbs red curry paste
1 Tbs white sugar
1 tsp salt
1/4 tsp white pepper

Fry peanuts until golden and toss with chili garlic paste, red curry paste, sugar, salt, and white pepper.