 Chef Chen's Choice Recipe Recipes: This recipe may seem complicated, but famed epicurean Richard Chen, executive chef of Wing Lei inside Wynn Las Vegas, has made it simple enough to cook for any holiday party. Don't be intimidated by the ingredients as your guests will be sure to enjoy this tender dish. The ribs are so tender you won't need a knife and it is nestled gently on a creamy bed of risotto and surrounded by crisp winter vegetables.
Richard Chen's Short Ribs
Ingredients:
- 4 Black Angus short ribs (bone-in)
- 1 gallon Veal Demi Glaze
- 20 Star anise
- 1 Green Jalapeño pepper
- 1 bunch Green onion
- 1 Ginger stalk
- 2 Carrots
- 1 Colossal onion
- 6 cloves of Garlic
- 7 sprigs of Thyme
- 1 bunch Cilantro stalks
- 3 cups Jasmine rice
- 1 pinch of Saffron
- 2 Tbs Parmesan cheese
- 2 Tbs Mascarpone cheese
- 2 cups Chicken stock
- 12 Asparagus stalks
- 12 Baby Turnips
- 8 Chinese broccoli stalks
- 4 Tbs White Truffle oil
- Garnish with Micro greens
For the Ribs:
- Season short rib meat with salt and pepper.
- Pan sear short ribs until golden brown and then put aside until later.
- Roast vegetables: colossal onion, carrot, garlic, ginger, jalapeno (at 350 degrees until golden brown color.)
- Roast star anise to bring out the flavor.
- Bring the veal demi glaze, which you can buy in high end super markets or ask your local butcher about, to a boil and then combine the roasted vegetables and star anise with the cilantro stalks and green onion in a covered roasting dish. Braise in the oven or on top of the stove at low heat (oven temperature 250 degrees or just simmering on the stove top) until tender. You can tell it's done when the meat falls away from the bone.
- Strain the liquid and keep half to reheat the braised ribs and then reduce by simmering until it comes to the desired sauce consistency.
Jasmine Rice Risotto
- Wash the jasmine rice until water is not cloudy (about two to three times), then add the saffron to the rice with 1 ½ cups of hot water (this will bleach out the color of the saffron). Steam the rice until it has just a little bite.
- To cook the risotto, heat the rice with a little chicken stock, stirring continually (that will bring out the starch in the rice and begin to thicken). Once thick, add seasoning and cheeses for a creamy texture.
Winter Vegetables
Cut vegetables to desired size. Blanch the asparagus and Chinese broccoli in salted water. For the turnips, bring to a boil in cold salted water and they will be perfectly cooked (shock all vegetables in ice water to stop them from cooking.)
For LxM Kimberley McGee
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