Home / World News / Guest Chef: Chase Weber, head chef at Karrinyup’s Dandelion, shares his slow roasted beef shortrib

Guest Chef: Chase Weber, head chef at Karrinyup’s Dandelion, shares his slow roasted beef shortrib

Ingredients

Beef:

3x 100 day grain fed harvey beef shortrib

5g salt

10g pepper

30g Korean chilli powder

30g onion powder

10g garlic powder

10g sugar

10g mustard powder

Potatoes & truffle butter:

500g naby potatoes

10g dashi powder

1x small piece kombu

300g diced unsalted butter

10g (or more) black truffle from Truffle Hill

Mushrooms:

400g mushrooms (we use cloud mushroom at the restaurant) but any mushroom will work

30g minced garlic

Rendered beef fat from the cooked ribs

STM Guest Chef - Chase Weber from Dandelion restaurant at Karrinyup Shopping Centre. Dish - Slow roasted beef shortrib, mushroom, dashi potatoes, truffle butter. Daniel Wilkins
Camera IconSTM Guest Chef – Chase Weber from Dandelion restaurant at Karrinyup Shopping Centre. Dish – Slow roasted beef shortrib, mushroom, dashi potatoes, truffle butter. Daniel Wilkins Credit: Daniel Wilkins/The West Australian

Method

Step 1 Pre-heat oven to 140 degrees

Step 2 Mix all dry ingredients together, rinse and pat dry ribs then coat in a very light amount of oil to aid the rub sticking to the meat. Add a liberal coating of rub all over, then place on a baking tray bone down.

Step 3 Add a cake tin of water to the bottom of the oven to help keep everything moist during cooking then cook for 3-4 hours or until they feel soft to touch. Remove and wrap in foil to keep warm if not eating straight way (keep the rendered fat for later — we finish the ribs over the wood grill but at home you can finish them for a few minutes in 220-degree heat or on the BBQ).

Step 4 Add potatoes and dashi powder to a pot and fill with cold water to cover about 5cm above the potatoes, bring to the boil and cook potatoes until a knife slides through easily. Strain potato liquid into a medium saucepan, setting potatoes aside for later, then place kombu into the stock and simmer on low for 15 minutes. Discard kombu.

Step 5 To finish the sauce, remove from heat and slowly whisk in diced butter until completely dissolved, then microplane in truffle (keep a bit for pouring over the mushrooms for plating) then re-add whole potatoes.

Step 6 Sauté mushrooms and garlic in reserved beef fat until tender and golden.

Step 7 After grilling the beef to add caramelisation, plate next to a pile of the dashi butter coated potatoes, topped with mushrooms and as much truffle as you can handle.

SERVES 3-4

STM Guest Chef - Chase Weber from Dandelion restaurant at Karrinyup Shopping Centre. Dish - Slow roasted beef shortrib, mushroom, dashi potatoes, truffle butter. Daniel Wilkins
Camera IconSTM Guest Chef – Chase Weber from Dandelion restaurant at Karrinyup Shopping Centre. Dish – Slow roasted beef shortrib, mushroom, dashi potatoes, truffle butter. Daniel Wilkins Credit: Daniel Wilkins/The West Australian

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