Ingredients
- 1/4 cup olive oil
- 2 pound sterling silver beef short ritbs 1-bone
- 2 tablespoon porcini mushroom seasoning (market salamander brand)
- 1 teaspoon pepper black, milled
- 1 cup garlic cloves
- 2 tablespoon ginger peeled rough, chopped
- 8 tablespoon full length stems fresh rosemary
- 1 cup port wine
- 1/4 cup olive oil
- 2 pound sterling silver beef short ritbs 1-bone
- 2 tablespoon porcini mushroom seasoning (market salamander brand)
- 1 teaspoon pepper black, milled
- 1 cup garlic cloves
- 2 tablespoon ginger peeled rough, chopped
- 8 tablespoon full length stems fresh rosemary
- 1 cup port wine
- 1/4 cup olive oil
- 2 tablespoon garlic fresh chopped, fine
- 1 tablespoon medium carrot
- 2 ounce leek white and green julienne
- 1/2 pound napa cabbage shredded
- 1 tablespoon ginger, fresh peeled, very fine dice
- 1 tablespoon porcini seasoning
- 1 teaspoon sea salt granulated fine
- 1 teaspoon pepper black, milled
- 2 pound short rib meat (shredded by hand)
- 1/4 cup olive oil
- 2 pound sterling silver beef short ritbs 1-bone
- 2 tablespoon porcini mushroom seasoning (market salamander brand)
- 1 teaspoon pepper black, milled
- 1 cup garlic cloves
- 2 tablespoon ginger peeled rough, chopped
- 8 tablespoon full length stems fresh rosemary
- 1 cup port wine
- 1/4 cup olive oil
- 2 tablespoon garlic fresh chopped, fine
- 1 tablespoon medium carrot
- 2 ounce leek white and green julienne
- 1/2 pound napa cabbage shredded
- 1 tablespoon ginger, fresh peeled, very fine dice
- 1 tablespoon porcini seasoning
- 1 teaspoon sea salt granulated fine
- 1 teaspoon pepper black, milled
- 2 pound short rib meat (shredded by hand)
- 3 full leaves white cabbage, fine shredded
- 3 full leaves napa cabbage, fine shredded
- 1 full leaf red cabbage, fine shredded
- 2 leaves baby arugula leaves shredded
- 25 stick carrots peeled matchstick
- 1/4 cup olive oil
- 2 pound sterling silver beef short ritbs 1-bone
- 2 tablespoon porcini mushroom seasoning (market salamander brand)
- 1 teaspoon pepper black, milled
- 1 cup garlic cloves
- 2 tablespoon ginger peeled rough, chopped
- 8 tablespoon full length stems fresh rosemary
- 1 cup port wine
- 1/4 cup olive oil
- 2 tablespoon garlic fresh chopped, fine
- 1 tablespoon medium carrot
- 2 ounce leek white and green julienne
- 1/2 pound napa cabbage shredded
- 1 tablespoon ginger, fresh peeled, very fine dice
- 1 tablespoon porcini seasoning
- 1 teaspoon sea salt granulated fine
- 1 teaspoon pepper black, milled
- 2 pound short rib meat (shredded by hand)
- 3 full leaves white cabbage, fine shredded
- 3 full leaves napa cabbage, fine shredded
- 1 full leaf red cabbage, fine shredded
- 2 leaves baby arugula leaves shredded
- 25 stick carrots peeled matchstick
- 10 spring roll wrapper
- 1/2 cup egg whites (lightly whisked)
- 2 ounce short beef
- 1 ounce vegetable mix
- 1/4 cup olive oil
- 2 pound sterling silver beef short ritbs 1-bone
- 2 tablespoon porcini mushroom seasoning (market salamander brand)
- 1 teaspoon pepper black, milled
- 1 cup garlic cloves
- 2 tablespoon ginger peeled rough, chopped
- 8 tablespoon full length stems fresh rosemary
- 1 cup port wine
- 1/4 cup olive oil
- 2 tablespoon garlic fresh chopped, fine
- 1 tablespoon medium carrot
- 2 ounce leek white and green julienne
- 1/2 pound napa cabbage shredded
- 1 tablespoon ginger, fresh peeled, very fine dice
- 1 tablespoon porcini seasoning
- 1 teaspoon sea salt granulated fine
- 1 teaspoon pepper black, milled
- 2 pound short rib meat (shredded by hand)
- 3 full leaves white cabbage, fine shredded
- 3 full leaves napa cabbage, fine shredded
- 1 full leaf red cabbage, fine shredded
- 2 leaves baby arugula leaves shredded
- 25 stick carrots peeled matchstick
- 10 spring roll wrapper
- 1/2 cup egg whites (lightly whisked)
- 2 ounce short beef
- 1 ounce vegetable mix
- 1/2 cup lite corn syrup
- 1/2 cup soy sauce light
- 1/4 teaspoon red pepper flakes
- 1/2 cup green onions, sliced 1/4-inch
- 1 teaspoon mustard powder
- 1 tablespoon dijon mustard
- 1 tablespoon sesame oil
- 1/4 cup brown organic sugar
- 1 teaspoon ginger powder
- 1/4 cup rice vinegar seasoned
- 1/4 cup olive oil
- 2 pound sterling silver beef short ritbs 1-bone
- 2 tablespoon porcini mushroom seasoning (market salamander brand)
- 1 teaspoon pepper black, milled
- 1 cup garlic cloves
- 2 tablespoon ginger peeled rough, chopped
- 8 tablespoon full length stems fresh rosemary
- 1 cup port wine
- 1/4 cup olive oil
- 2 tablespoon garlic fresh chopped, fine
- 1 tablespoon medium carrot
- 2 ounce leek white and green julienne
- 1/2 pound napa cabbage shredded
- 1 tablespoon ginger, fresh peeled, very fine dice
- 1 tablespoon porcini seasoning
- 1 teaspoon sea salt granulated fine
- 1 teaspoon pepper black, milled
- 2 pound short rib meat (shredded by hand)
- 3 full leaves white cabbage, fine shredded
- 3 full leaves napa cabbage, fine shredded
- 1 full leaf red cabbage, fine shredded
- 2 leaves baby arugula leaves shredded
- 25 stick carrots peeled matchstick
- 10 spring roll wrapper
- 1/2 cup egg whites (lightly whisked)
- 2 ounce short beef
- 1 ounce vegetable mix
- 1/2 cup lite corn syrup
- 1/2 cup soy sauce light
- 1/4 teaspoon red pepper flakes
- 1/2 cup green onions, sliced 1/4-inch
- 1 teaspoon mustard powder
- 1 tablespoon dijon mustard
- 1 tablespoon sesame oil
- 1/4 cup brown organic sugar
- 1 teaspoon ginger powder
- 1/4 cup rice vinegar seasoned
- 1/2 cup rice vinegar seasoned
- 1/2 cup peanut butter, creamy
- 1/2 cup soy sauce, lite
- 1/4 cup sesame oil
- 3/4 cup olive oil
- 4 ounce cilantro, fresh leaves, no stems
- 1/3 cup sugar, organic white
- 1 tablespoon mustard, ground dry
- 1 teaspoon ginger, dry powder
- 1 tablespoon malaysian chili sauce
- 1 teaspoon black pepper, milled fine
Preparation
Baking Directions:
Malaysian short ribsPreheat oven to 250 degrees; you need the oven for 4 hours.
In a pan over high heat, warm the pan for 1 minute.
Evenly sprinkle the meat with porcini mushroom seasoning.
Add the oil to the pan.
Evenly cover the bottom of the pan with pieces of short ribs.
Cook to a nutty brown color on one side; turn over, add the garlic cloves and ginger and cook to nutty brown.
Add wine and bring to a boil.
Add the beef stock and bring to a boil.
Remove from the heat.
Cover with a lid and place into the oven.
Set the timer for 4 hours.
After cooking, place the pot uncovered into the refrigerator; when cool, remove the meat from the bone.
Spring rolls fillingIn a saute pan over medium heat, warm the pan for 1 minute; add the oil and warm the pan for 30 seconds.
Add the garlic, carrots, leek, cabbage and ginger; evenly sprinkle the vegetables with the porcini seasoning and sea salt; saute until the vegetables have softened, about 2 minutes.
Spread the ingredients on a sheet pan; place uncovered in the refrigerator until cool.
Malaysian peanut slaw mixPlace all items into a bowl and evenly mix.
Crisp spring rolls wrapPlace the wrapper onto a clean sanitized area of a table with one point of the wrapper pointing toward you.
Evenly brush the wrapper with the egg whites.
Place the beef about 1 inch away from the point in a log shape.
Place the vegetables on top of the beef.
Place the point over the meat and veg.
Mix, squeezing the mix tightly.
Roll 1 time.
Fold each edge tightly over the top and lightly press to seal.
Continue to roll in a small log shape.
Lite soy dipping sauceIn a pot over medium heat add all ingredients; whisk for 1 minute and bring to a boil.
Cook for 4 minutes exactly, whisking every minute, and remove.
Pour the sauce into a glass or plastic container; refrigerate until cool.
Malaysian peanut dressingPlace the peanut butter in a plastic container.
Place your Bermixer into a plastic container, add the vinegar, start the mixer.
Add the soy sauce, sesame oil, olive oil, cilantro and mix for a few minutes.
Add the sugar, mustard, ginger, chili sauce and pepper; mix for 2 minutes.
Cover with a lid and refrigerate.