Cafe 5: Chicago Chef Showcases Beef Short Ribs Recipe - NBC Chicago
Worth the Trip
Travel Destinations in the Midwest

Cafe 5: Chicago Chef Showcases Beef Short Ribs Recipe

    processing...

    NEWSLETTERS

    Cafe 5: Chicago Chef Showcases Beef Short Ribs Recipe

    In this segment of Cafe 5, Chef Takashi Yagihashi, Executive Chef of Take Home Takashi, Tabo Noodles, and Slurping Turtle, showcases his Beef Short Ribs.

     

    (Published Wednesday, Aug. 8, 2018)

    In this segment of Cafe 5, Chef Takashi Yagihashi, Executive Chef of Take Home Takashi, Tabo Noodles, and Slurping Turtle, showcases his Beef Short Ribs.

    Chef Takashi will be featured at Chicago Gourmet during an exciting cooking demonstration on the Main Stage Sept. 30. He will also be participating in the Global StrEATS event on Sept. 29. 

    Tickets for Chicago Gourmet's main event are sold out on Sept. 29 but are still on sale for Sept. 30 for $195 per person here

    Recipe: Beef Short Ribs with Saifun Bean Threads

    Serves 2

    Ingredients:

    2 bunches (3 ounces total) saifun bean threads

    Cafe 5: County Fair Fare With a Twist

    [CHI] Cafe 5: County Fair Fare With a Twist

    In this segment of Dishing With Chicago chefs, Eddie Bauer from Bauer Catering in Libertyville talks about his county fair fare with a twist.

    (Published Friday, July 13, 2018)

    Short Ribs:

    1 clove garlic, grated

    1 teaspoon sesame oil

    Cafe 5: A Recipe Inspired by International Street Food

    [CHI] Cafe 5: A Recipe Inspired by International Street Food

    In this segment of “Café 5,” Chef Diana Davila Boldin, of Mi Tocaya Antojeria in Logan Square showcases the dish she will be making for Chicago Gourmet's first Global Street Feast.

    (Published Wednesday, June 6, 2018)

    1 tablespoon Japanese soy sauce

    1 teaspoon sake

    1 teaspoon sugar

    Cafe 5: Sliced Brisket Recipe

    [CHI] Cafe 5: Sliced Brisket Recipe

    I't s classic festival comination: barbecue, beer and country music. This weekend, the Windy City Smokeout returns to Chicago. And we have a preview of what you can expect.

    (Published Friday, July 13, 2018)

    1⁄8 teaspoon hot chili oil

    Pinch of pepper

    12 ounces 1⁄2-inch-thick bone-in short ribs, cut into 8 pieces

    Vegetables 1⁄4 cup dried wood ear mushrooms

    1⁄2 cup stemmed thinly sliced shiitake mushrooms

    1⁄3 cup peeled thinly sliced celery (2-inch lengths)

    1⁄4 cup peeled thinly sliced carrots (2-inch lengths)

    1 cup sliced napa cabbage, ends trimmed

    Sauce

    2 tablespoons mirin

    3 tablespoons Japanese soy sauce

    1 tablespoon sunchang kochujang (Korean chili paste)

    1 tablespoon hoisin sauce

    1 tablespoon sugar

    1 tablespoon vegetable oil

    2 tablespoons sesame oil

    Pinch each of salt and pepper

    Directions:

    Place a large pot of water over high heat and bring to a boil. Add the noodles. Turn off the

    heat and let the noodles sit for 20 minutes, or until they are cooked through. Drain well

    through a fine-mesh sieve and set aside

    To prepare the short ribs, combine the garlic, sesame oil, soy sauce, sake, sugar, chili oil, and

    pepper in a large bowl. Mix well. Add the short ribs and turn to coat. Cover and refrigerate for

    20 minutes.

    While the short ribs are marinating, prepare the vegetables. Cover the wood ear mushrooms

    with the hot water and let them soak for 10 minutes at room temperature. Drain the water

    and thinly slice the mushrooms. Combine with the rest of the vegetables in a bowl and set

    aside.

    To make the sauce, combine all the ingredients in a small bowl and set aside.

    To cook, place a large pan over high heat. Add the vegetable oil. When the oil just begins to

    smoke, add the short ribs one at a time and cook for 1 minute. Use tongs to turn the ribs over

    and cook for 1 minute longer, or until the ribs are cooked through. Remove the ribs from the

    pan, set them on a plate, and cover to keep warm until ready to serve

    Drain the oil from the pan and wipe it clean with a paper towel. Place the pan over high heat

    and add the sesame oil. Add all the vegetables and cook for 2 minutes, stirring constantly.

    Reduce the heat to medium and add the noodles to the pan. Cook for 1 minute, then stir in

    the sauce and season with the salt and pepper. Cook for 4 minutes longer, then remove the

    pan from the heat.

    To serve, divide the noodles and vegetables between 2 plates and top each with 4 short ribs.

    Get the latest from NBC Chicago anywhere, anytime

    • Download the App

      Available for IOS and Android