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East meets West (coast) with a short ribs dish

Chef Michelle Mah, of Ponzu in San Francisco, shares a sweet and savory recipe that blends the best of Asian cuisines and California agriculture

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updated 5/31/2006 9:30:52 AM ET 2006-05-31T13:30:52

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Braised Boneless Sweet Soy Short Ribs and Asian Vegetables from Ponzu in San Francisco, Calif.

Everyone knows that San Francisco is the home to some of the best food in America! Next time you’re there, stop by Ponzu for a bold blend of Asian cuisines presented in a contemporary style. And for a little atmospheric fun, you’ll enjoy gazing into the three 125-gallon fish tanks filled with exotic creatures. For those looking to create something Ponzu-style at home, chef Michelle Mah has given us permission to “steal” her recipe for Braised Boneless Sweet Soy Short Ribs and Asian Vegetables. Enjoy!

About the chef: San Francisco-based chef Michelle Mah is the ultimate mama’s girl. Raised in Southern California, this Korean-born chef cites her mother’s cooking as the first inspiration in her road to professional success. Now, as executive chef at Ponzu, Mah incorporates her mother’s traditional cooking style and her mastery of French-California cuisine into Califronia Asian flair, creating a signature culinary style that delights her guests.

A passionate world traveler, Mah's cuisine integrates her eclectic, global tastes with Californian agriculture, seafood and sustainable farming. Her self-initiated approach, known as “Asia without a map,” is not restricted to Korean, Chinese, Japanese or Thai cuisines, but crosses borders and incorporates flavors from the lesser–known Asian cuisines such as Burmese and Malaysian.

With fresh and seasonal ingredients, Mah blends traditional ingredients with contemporary presentation styles to create dishes whose bold flavors and accents are perfect to share. Mah says, “The possibilities are endless when you have an entire continent to work with.”

Braised Boneless Sweet Soy Short Ribs and Asian Vegetables is served at Ponzu for $23. This recipe is for a serving size of two.

Recipe: Braised Boneless Sweet Soy Short Ribs and Asian Vegetables (on this page)

Ponzu
401 Taylor Street
San Francisco, CA 94102
415-775-7979
www.ponzurestaurant.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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Recipe: Braised Boneless Sweet Soy Short Ribs and Asian Vegetables

Ingredients
  • Braised Boneless Sweet Soy Short Ribs Ingredients
  • 1 boneless short rib, trimmed of excess fat and silverskin, cut into 2-inch cubes
  • Vegetable oil
  • Salt and pepper
  • 1 medium-sized carrot, peeled and cut into large chunks
  • 1 small onion, peeled and quartered
  • 1 rib celery, cut into chunks
  • 4 cloves garlic, crushed
  • 1 quart beef or chicken stock
  • 1/8 cup soy sauce
  • 1/4 cup brown sugar
  • 1 inch piece ginger, washed and cut in half lengthwise
  • 2 green onions, washed
  • Braised Asian Vegetables Ingredients
  • 1-1/2 quarts water
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon sesame oil
  • 1/3 cup chestnuts, peeled, cooked
  • 1/4 cup gingko nuts, peeled, cooked
  • 1 medium carrot, peeled and cut into 1/2-inch slices
  • 1 lotus root, peeled and cut into 1/2-inch slices
  • 1 small daikon radish, peeled and cut into 1/2-inch slices
Preparation

Steal This Recipe® step-by-step Instructions

Braised Boneless Sweet Soy Short Ribs Instructions
Preheat oven to 350 degrees F
1. Season short ribs with salt and pepper
2. In a large pot, brown the meat in vegetable oil until dark caramel in color (this may need to be done in batches)
3. Pour off the excess oil leaving about 2 tablespoons in pot
4. Use the oil to caramelize the carrot, onion, celery and garlic
5. Cook for about 10 minutes until lightly caramelized
6. Add the meat back into the pot with the cooked vegetables
7. Add the rest of the ingredients
8. Cover the pot with foil and cook in the oven for about 2 to 2-1/5 hours, until the meat is tender to the touch
9. When the meat is done and tender, strain out all of the meat and the vegetables into a sauce pot
10. Discard the vegetables and set the meat aside
11. Reduce the braising liquid until it becomes syrupy, then add the meat back into the sauce until well coated

Braised Asian Vegetables Instructions
1. Combine the water, soy sauce, brown sugar, black pepper and sesame oil
2. Divide mixture into two pots, one with 2 quarts and the other with 1 quart of the mixture
3. In the pot with 2 quarts of the liquid, add chestnuts, ginko nuts, carrots, and lotus root
4. In the other pot, add the daikon radish
5. Bring both pots to a boil and simmer over medium heat
6. Cook the larger pot until the carrots are tender
7. Cook the pot with daikon radish until the radish is translucent in color and tender
8. Strain the liquid and add the vegetables to the braised short ribs with reduced sauce mixture

Serving Size

Serves 2

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