Ham-Glazed Berkshire Short Ribs
Yield
Makes 12 oz. portion.Share this:
Ingredients
- 2 oz. Soy Sauce
- 2 oz. Gordon Choice Apple Cider Vinegar
- 1 tsp. Ginger
- 1 tsp. Markon Ready Set Serve Peeled Garlic
- ¼ tsp. Sriracha Sauce
- 19 oz. Halperns’ Pork Short Ribs
- 2 oz. Recipe: Raisin Clove Ham Glaze
- 12 oz. Water
- 4 oz. Raisins
- ½ oz. Gordon Choice Extra Virgin Olive Oil/Canola Oil Blend
- ¾ oz. Shallots, minced
- 2 tsp. Ginger, minced
- 1 c. Harvest Valley® Pineapple Juice
- 4 oz. Gordon Choice Maple Syrup
- 3 oz. Light Brown Sugar
- 2 oz. Gordon Choice Apple Cider Vinegar
- 1 oz. Dijon Mustard
- 2 oz. White Miso Paste
- ¼ tsp. Trade East® Ground Cloves
- to taste Trade East Ground Cayenne Pepper
- to taste Kosher Salt
- ¼ oz. Markon Ready Set Serve Green Onions
Recipe: Raisin Clove Ham Glaze
Ingredients
Preparation
1. Simmer water in a sauce pan and pour over the raisins in a deli container and cover with the lid. Allow the raisins to hydrate for at least 1 hour. For full hydration, refrigerate overnight.
2. Heat the the oil blend in a medium-sized saucepot over medium heat until the oil starts to shimmer.
3. Sweat down the minced shallots and ginger, stirring frequently with a spatula. Adding a little salt will draw out some moisture and aid in the sweating.
4. Add the strained raisins, pineapple juice, maple syrup, brown sugar, apple cider vinegar, dijon mustard and white miso to the pot.
5. Stir to fully incorporate the ingredients and reduce until roughly just under half.
6. Pour the mixture into a Vitamix blender (or equivalent) and purée until smooth.
7. Add the cayenne, salt and ground cloves. Blend and adust the taste as needed.
8. Pour the contents into squeeze bottles or a deli container. Cover and refrigerate until needed.
Recipe Preparation
1. Whisk together the soy sauce, apple cider vinegar, ginger, garlic and sriracha to make a marinade.
2. Add the four-bone section of short ribs to a zip-lock bag and pour the marinade over the top.
3. Seal the bag, removing as much air as possible and rub the marinade into the short ribs. Refrigerate overnight. For an optimal marination, cryovac the short ribs.
4. Heat a convection oven to 275°F.
5. Drain the excess marinade and blot the short ribs dry with a paper towel. Season with salt and pepper, as desired.
6. Wrap the short ribs in film wrap, followed by a tight wrapping of tin foil.
6. Roast the wrapped short ribs, bone-side up, on a roasting rack nested inside of a sheet tray for 2½ to 3 hours. If you want fall-off-the-bone meat, bake for the full 3 hours; otherwise, 2½ hours will retain their shape better.
8. Cool the short ribs in their wrappings under refrigeration until completely chilled. This allows them to retain moisture from the cooking.
9. Cut the short ribs into individual bone portions or leave whole. If cutting into portions, hold the portions under refrigeration in portion bags until needed.
To prepare à la minute:
1. Heat a char-grill and a salamander to high heat and place the short ribs on the grill, allowing them to cook on each side (front and back) for about 3 minutes each.
2. Place the ribs on a quarter-sized sheet tray. With the glaze in a squeeze bottle, coat the meat and use a pastry brush to evenly distribute.
3. Caramelize the short ribs under the salamander, 1-2 minutes.
4. Plate the short ribs alongside a ramekin of warmed glaze for dipping and some scallions for garnish.
Note: For further garnishing, make a bouquet of herbs with rosemary and thyme tied tightly at the base with butcher’s twine. Guests can use this to mop the glaze onto the short ribs to release the aromatics of the herbs.
