With Executive Chef Lâm Quốc Huy from the Mai House Saigon Hotel

This hearty and flavourful dish features tender beef short ribs, slow-cooked in a rich red wine sauce, and served alongside creamy mashed potatoes and sautéed vegetables. Follow cooking instructions by Executive Chef Lâm Quốc Huy from the Mai House Saigon Hotel to create a mouth-watering meal that will impress your dinner guests.

Ingredients:

• 200g beef short ribs, cut into 3cm
• 1 pinch each of salt and freshly ground black pepper, plus more to taste
• 2 tablespoons of olive oil
• 1 large shallot, thinly sliced
• 4 garlic cloves, crushed
• 1 tablespoon tomato paste
• 3g rosemary
• 1 dried or fresh bay leaf
• 1 cup red wine
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1/2 onion
• 2 small carrots, thickly cut (about 4 ounces)
• Mashed potatoes for serving
• 1 baby carrot
• 1 green asparagus
• 1 caramelised shallot

 Method:

• Preheat the pan. Generously season the short ribs with salt and pepper. Add 1 tablespoon olive oil and sear the short ribs, 1 to 2 minutes per side, until browned all over. Remove the meat to a plate, leaving the rendered fat in the pan.
• Add the shallot, garlic, tomato paste, rosemary, and bay leaf, and sauté for 1 minute. Add the wine and reduce it for about 3 to 5 minutes. Add the water and Worcestershire sauce, bring to a simmer, and nestle the meat back into the pot. Cover with a lid and bake for 90 minutes, or until the ribs are fully cooked and tender.
• Keep the sauce and reduce until thicker.

Presentation:

• Boil the baby carrot and green asparagus, and then sauté with butter, salt and pepper.
• Put the beef short rib in the middle of the deep plater, pour the sauce around the beef short rib.
• Put the mashed potatoes around beef and put the sautéed vegetables on top.

The Braised Beef Short Rib is available at C’est La Vie Restaurant, Mai House Saigon Hotel, 157 Nam Kỳ Khởi Nghĩa Street, Võ Thị Sáu Ward, District 3, HCM City. 

Tel: (028) 7303 9000. — VNS