moto-i's Braised Short Rib Stew

moto-i is the first sake brewery restaurant outside of Japan, and this morning, chef Jason Engelhart stopped by the Showcase Kitchen to give us a taste of their very popular menu.

moto-i is located at 2940 Lyndale Ave. S. in Minneapolis. For details, call 612-821-NAMA or visit www.moto-i.com.  

moto-i's Braised Short Rib and Kim Chi Stew

5lbs. Beef Short ribs
1ea. Yellow onion julienned
3ea. Cloves of garlic sliced
2qt. Chicken Stock
1/2c. Mirin
1/2c. Sake
1pt. Cabbage Kimchi
1pt. Turnip or diakon Kimchi
Salt and pepper to taste

1) Season and sear the ribs in a large pan over medium-high heat.

2) Pour off the excess grease and add the onion and garlic to the same pan and sauté until translucent.

3) Deglaze the pan with the sake and mirin and let it cook down until it is almost dry and the bottom of the pan has released all of the cooked on bits.

4) Add the Short ribs, the cooked onions and garlic, and the chicken stock all in a large pot and bring to a simmer. Let it cook for about 3-4 hours or until the meat is tender and falling off the bone.

5) Just before the ribs are full cooked and the two kim chi's to the pot and let simmer for a half hour longer.

6) To finish season with salt and pepper and serve piping hot.

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