I tried the World's Greatest SHORT RIBS!

Ingredients

• 8 slices Milk Bread (thick slices, preferably Hokkaido milk bread; brioche works as substitute)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point oil such as canola or peanut)
• 1.5 pounds Short Rib (bone‑in) (prime grade, 21‑day aged if possible; cut into 2 large pieces for 2 sandwiches)
• 0.5 cup White Onion (roughly 1 small onion, diced for the marinade)
• 0.5 cup Asian Pear (peeled and diced; adds subtle sweetness and tenderizing enzymes)
• 3 cloves Garlic (peeled)
• 1 tablespoon Granulated Sugar
• 2 tablespoons Shaoxing Wine (Chinese cooking wine; can substitute dry sherry)
• 1 teaspoon Sesame Oil (toasted sesame oil for aroma)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Honey
• 2 tablespoons Unsalted Butter (for caramelizing onions)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Coconut Cream (provides richness in the sauce)
• 2 tablespoons Mayonnaise
• 1 tablespoon Lime Juice (freshly squeezed)
• 2 stalks Green Scallions (thinly sliced for garnish)

Instructions

1. Prepare the Bread

   Slice the milk bread into thick slices (about 1‑inch). Place the slices on a tray and put them in the freezer for at least 5 minutes so they are partially frozen.

   Time: PT5M

2. Heat Oil for Frying

   Fill a deep‑fry pot or large skillet with 2 cups of vegetable oil and heat to 350°F (175°C). Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 350°F

3. Fry the Bread

   Carefully lower the frozen bread slices into the hot oil. Fry for about 2 minutes per side, or until golden and crisp. Remove with tongs and drain on paper towels.

   Time: PT4M

   Temperature: 350°F

4. Create Bread Pockets

   Using a sharp knife, cut each fried slice into a triangle, then open the triangle to form a pocket for the short rib.

   Time: PT2M

5. Butterfly and Score the Short Rib

   Place each short rib piece on a cutting board, slice lengthwise to butterfly it, then lightly score the surface in a crosshatch pattern (about ¼‑inch deep).

   Time: PT5M

6. Make the Quick Marinade

   In a blender, combine ½ cup diced white onion, ½ cup diced Asian pear, 3 garlic cloves, 1 tbsp sugar, 2 tbsp Shaoxing wine, 1 tsp toasted sesame oil, 2 tbsp soy sauce, and 1 tbsp honey. Blend on high until smooth.

   Time: PT5M

7. Marinate the Short Rib

   Place the butterflied short rib in a shallow dish and pour the blended marinade over it, ensuring full coverage. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).

   Time: PT30M

8. Caramelize Onions

   Melt 2 tbsp unsalted butter in a skillet over medium‑low heat. Add ½ cup thinly sliced white onion and cook slowly, stirring occasionally, until deep golden brown and sweet, about 10 minutes.

   Time: PT10M

9. Prepare the Creamy Sauce

   In a small bowl, whisk together 1 tsp salt, ½ tsp black pepper, 2 tbsp coconut cream, 2 tbsp mayonnaise, and 1 tbsp fresh lime juice until smooth.

   Time: PT5M

10. Grill the Short Rib

    Preheat a grill or grill pan over high heat. Remove the short rib from the marinade, letting excess drip off. Grill each side for about 6 minutes, or until a nice char forms and the interior reaches 135°F (57°C) for medium‑rare; cook a bit longer if you prefer well‑done. Watch closely as the sugar in the marinade can burn.

    Time: PT12M

    Temperature: High heat

11. Slice the Cooked Short Rib

    Transfer the grilled short rib to a cutting board and let rest 2 minutes. Slice thinly against the grain.

    Time: PT2M

12. Assemble the Sandwich

    Spread a generous layer of the creamy sauce inside each bread pocket. Layer sliced short rib, a spoonful of caramelized onions, and sprinkle sliced green scallions on top. Close the sandwich and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

820

Protein

45 g

Carbohydrates

60 g

Fat

45 g

Fiber

3 g