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Yield
Serves : 8

How to Make It

Step 1    

Spread the ribs in an even layer in a large glass or ceramic baking dish. Pour 2 cups of the sake over the ribs, cover and let marinate overnight in the refrigerator.

Step 2    

Preheat the oven to 350°. Drain the ribs. In a large roasting pan, toss the ribs with the onions, carrots, celery, olives, coriander, garlic, ginger, turmeric, curry powder, cayenne, saffron and the remaining 1 cup of sake; season with salt and white pepper. Cover with foil and roast, turning the ribs halfway through cooking, for about 3 hours, or until the meat is very tender; skim the fat occasionally. Season with salt and pepper.

Step 3    

Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and boil over moderate heat until tender, about 17 minutes. Drain the rice and return it to the saucepan. Stir in the soy sauce and mascarpone.

Step 4    

Spoon the rice into 4 bowls. Spoon the short ribs and sauce over the rice, garnish with the parsley and serve.

Make Ahead

The ribs can be refrigerated for 3 days. Rewarm on the stove.

Suggested Pairing

The dry but sweet sake marinade calls for a soft, generous red wine without too much tannin. Consider the Rosemount Estate South Eastern Cabernet Sauvignon from Australia or the Markham Napa Valley Merlot.

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