MARKET by Jean-Georges

Soya Glazed Beef Short Ribs, Apple-jalapeno Puree & Rosemary Crumbs

Ingredients for ribs

  • 18K beef short ribs
  • 450g garlic, peeled and sliced
  • 600g shallots, peeled and sliced
  • 4K onion, peeled and sliced
  • 200g red long chilli, seeds removed and sliced
  • 500g scallion cut in batons
  • 2,500g pear, long dice
  • 1,200g lemongrass, bruised and sliced thin
  • 50g star anise
  • 2,000g soy sauce
  • 3,000g white wine
  • 2,400g white wine vinegar
  • 1,000g honey
  • 750g ginger, peeled and sliced
  • Water to cover

Method for ribs

  1. In a Swiss braiser, sear the unseasoned ribs in sunflower seed oil until deep golden brown on all sides.
  2. Drain and place in deep pans. 
  3. In a rondeau, caramelize the onion, shallot and garlic in sunflower seed oil until golden brown. Distribute evenly into pans.
  4. Combine all remaining ingredients except the water, and distribute between pans.
  5. Cover with water, using only what is needed, for the ribs. 
  6. Cover with aluminium and cook at 163°C until completely tender, for about 3 to 4 hours. 
  7. Remove bones and allow cooling in liquid. 
  8. Remove ribs and strain braising liquid, first through a china cap, then through a chinois removing as much liquid as possible.
  9. Cool, then degrease.
  10. Clean ribs well and portion into 6oz for a la carte and 3oz for tasting.

Ingredients for apple puree

  • 80g butter
  • 800g green apple, peeled with peels reserved, chopped with no core
  • 15g long green chilli, washed and chopped
  • 6g salt
  • 2g citric acid
  • 1g xanthan gum

Method for apple puree

  1. Mix peels with citric acid and reserve. Combine butter, peeled green apple, chilli and salt and cook in a covered rondeau over low heat until apples begin to soften but still hard in the centre. 
  2. Cool in a bowl over ice. Put in blender with the peels and puree until completely smooth.
  3. Dust in the xanthan gum and puree until smooth.
  4. Pass through a chinois and remove as much liquid as possible.

Ingredients for rosemary crumbs

  • 40g panko
  • 25g olive oil
  • 1.5g salt
  • 2g dried rosemary (dried in microwave, then ground in vitaprep)
  • 1g green Thai chilli, minced

Method for rosemary crumbs

  1. Sauté the panko and salt in olive oil until golden. Mix in chilli and rosemary and blot   well on paper towels.
  2. Store at room temperature in an airtight container until needed.

Ingredients to serve

  • Yellow celery leaves
  • A la minute green apple julienne
  • Fleur de sel
  • Evo, as needed

Tips

  • Use 6oz braising liquid per carte portion and glaze in a hot oven, basting frequently until rib is hot and glazed while sauce has a loose syrup texture.
  • Pull a streak of apple puree on plate and flash in salamander, then top with rib. Sprinkle one end with crumbs and top rib with fresh apple julienne and celery leaves.
  • Lightly sprinkle with fleur de sel and drizzle with evo.

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Phone

(1 604) 695 1115

Location

Level 3, 1115 Alberni

Valet Parking

Secured underground parking available on 1137 Alberni,
between Urban Fare and Coastal Church.

Operating Hours

Breakfast
6.30am - 11am

Saturday & Sunday Brunch
11.30am - 3pm

Lunch
11.30am - 2.30pm

Dinner
5.30pm - 10.00pm (Sunday to Thursday)
5.30pm -10.30pm (Friday & Saturday)

Bar
11.30am - 12midnight (Sunday to Wednesday)
11.30am - 12midnight (Thursday)
11.30am - 1am (Friday & Saturday)

Dress Code

Business
Casual

Smoking Policy

Smoking is not permitted in MARKET by
Jean-Georges.