- 8 meaty beef short ribs (8 pounds), cut crosswise into 2-inch lengths
- 3 cups sake (rice wine)
- 2 large onions, thinly sliced
- 2 medium carrots, finely chopped
- 1 celery rib, finely chopped
- 24 green olives, pitted
- 1 tablespoon ground coriander
- 1 teaspoon minced garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper
- Pinch of saffron threads
- Salt and freshly ground white pepper
- 2 cups short-grain rice (about 14 ounces)
- 2 tablespoons soy sauce
- 1 tablespoon mascarpone cheese
- 2 tablespoons chopped flat-leaf parsley
- 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.
- 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.
- 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.
- Spoon the rice into 4 bowls. Spoon the short ribs and sauce over the rice, garnish with the parsley and serve.
The ribs can be refrigerated for 3 days. Rewarm on the stove.
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.