Yield: Yields 8 cups kelp stock
The gorgeous appearance of these sake-braised short ribs is reminiscent of the dish’s popular sister, American-style braised short ribs. But the flavor of this dish is distinctively Japanese, and the dish is lighter and easier on the stomach than the American version.
If you plan to make kelp stock, please note that the recipe yields 8 cups, more than you need for the ribs, but the stock freezes well in plastic containers.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The kelp stock can be made 2 to 3 days ahead and refrigerated. By cooking and refrigerating this dish a day ahead of time, you can remove coagulated fat from the top of the meat broth and allow the flavors to mingle.
Serve the dish with some crusty bread to enjoy the sauce left on your plate.
Freeze unused kelp stock in 2-cup portions in small plastic containers for up to 2 months. To defrost frozen stock, place it in a small pan with a tight-fitting lid and cook over medium heat. Defrosting 2 cups of frozen stock this way takes about 5 minutes.
Delicious! Did not have time to make the kelp stock and also did not have any prunes on hand but the beef was very tender and flavourful. Would make this again.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?