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By Chef Kendra

In this Thai inspired dish, Prairie Street Prime’s colossal Kosher USDA Prime Beef Short Rib Cubes find their finesse. The marbling and marrow of the short rib cubes lend their silkiness to Chef Kendra’s blend of vibrant and smoky flavors. This unique meal reimagines what a typically hunky cut of meat can be and transports you and your loved ones to the countryside of Thailand in 90 minutes. No passport necessary!

Ingredients List for the Beef Short Rib Cubes

  • 4-6 Prairie Street Prime USDA Prime Beef Short Rib Cubes
  • Kosher salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1 white onion, quartered
  • 2 ribs celery, quartered
  • 1 inch fresh ginger, thinly sliced on diagonal
  • 2 cups lapsang souchong tea, brewed strong
  • water

Ingredients List for the Thai-Inspired Spice Blend

  • 4 cloves garlic, peeled
  • 3 kaffir lime leaves, destemmed
  • 1 medium shallot, diced
  • 1 small chili, chopped with ribs and seeds
  • 1 tbsp fresh galangal, chopped
  • 1 stalk fresh lemongrass, chopped
  • ½ tsp fennel seeds
  • 2 tbsp pine nuts
  • ½ tsp cumin
  • 1 tsp lime zest, freshly grated
  • 2 tbsp Kosher salt
  • Freshly ground black pepper

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To Prepare the Beef Short Rib Cubes

Preheat your oven to 250F.

Using a paper towel, remove any excess moisture from your beef short rib cubes and generously season each side with Kosher salt and freshly ground black pepper.

Prepare the aromatics for the braise by quartering the celery and white onion, and thinly slicing the ginger.

Heat a large braising pan over high heat and add the extra virgin olive oil. Sear around all sides of the beef short rib cubes in batches to ensure you do not overcrowd the pan. Once all cubes are seared, allow them to rest bone side down on a sheet pan.

Meanwhile, reduce the heat on the pot to low and add the ginger, celery, and white onion. Using a spoon, stir the aromatics to begin lifting some of the brown bits from the bottom of the pot. Add one cup of lapsang souchong tea to deglaze.

Generously top each beef short rib cube with approximately one tablespoon of the Thai Inspired Paste (see process below).

Place the beef short rib cubes bone side down into the braising pot. Add in the remaining lapsang souchong tea and enough water to bring the liquid level to halfway up the meat, being sure not to knock off the paste. If desired, add in the remaining Thai Inspired Paste to the braise. Cover with a tight lid and place in a 250F oven for approximately 90 minutes or until the internal temperature of the cubes reach 200F.

Once cooked, allow the meat to rest in the braising liquid for about 20-30 minutes so the internal temperature of the beef rises to 205-210F.

Serve your Thai Inspired Beef Short Rib Cubes with its broth over white rice and top with chopped cilantro, spring onion, and a squeeze of fresh lime juice.

To Prepare the Thai Inspired Paste

In a marble mortar or food processor, place the garlic, kaffir lime leaves, diced shallot, chili, galangal, Kosher salt, and freshly ground black pepper. Using the pestle, grind all of the ingredients until they begin to break down. Once a thick, rough paste begins to reveal itself, add the fennel seeds, pine nuts, cumin, and fresh lime zest and give the paste a final round of grinding and mixing.

The Thai Inspired Paste can be prepared 3-4 days in advance and stored in an airtight container in the refrigerator.

Bon Appétit!