Got beef? Sharing our Braised Beef Short Ribs with Tasty Sides!

Hello Friends! You are in for a treat today. We’ve been thinking of a special recipe that would highlight a traditional comfort food but with a nod to cultural influences. We do that best here at Oliver Royale and are proud to present you a full meal recipe that includes not only the entrée, but also easy and tasty side dishes used as garnishes and toppers! It sounds like a mouthful but trust us, our Braised Beef Short Ribs with Congee, Shiitake Mushrooms and Crispy Kale Chips recipe is a meal packed with protein, Asian zest, and super foods. We recommend bringing a book and a glass of wine as you wait for the short ribs to cook as it takes between 4-5 hours to achieve ultimate braised perfection.  It’s totally worth the wait since braising the beef allows it to become mouth-wateringly tender. Yum!

We compliment the beef with some tasty sides. The congees’ grainy and silky texture allows the shiitake mushrooms to be the star of the dish and gives the plate an overall savory flavor. Garnish your plate with dashes of crispy kale and your friends and family will always want you to cook!



Ingredients for braised short ribs:

  • 2 pieces, approximately 4 lbs., boneless short rib meat
  • 3 large carrots
  • 2 large white onions
  • 6 cloves garlic
  • 1 bunch celery
  • ½ cup miso paste
  • ¼ cup soy sauce
  • 2 tbsp. sambal chili paste
  • 1 ginger root
  • 2 qts water
  • Kosher salt and black pepper
  • For the short ribs:  

Season short ribs with oil, salt, pepper and roast them on a sheet tray preferably elevated on a wire rack at 350 degrees for approximately 20 minutes or until they are seared and have a crust.

Peel carrots, remove onion skin and remove leafy ends of celery. Chop the carrots, onions, celery and ginger, place them along with the garlic in a Dutch oven or baking pan. Combine miso, soy sauce, chili paste, and water and pour mixture over vegetables. Place short ribs on top and wrap tightly with plastic first then aluminum foil. Bake at 325 degrees for approximately 4.5 to 5 hours. Remove from oven and refrigerate until cool throughout. Once cooled remove the meat from the pan and carefully cut your service portions. Strain the liquid and reserve for service.


Ingredients for the congee:

  • 2 cups medium grain sushi rice
  • 6 cups light stock such as chicken or vegetable
  • ½ cup soy sauce
  • ¼ cup hoisin
  • 2 tbsp. oyster sauce
  • 2 tbsp. sweet mirin
  • 2 tbsp. sambal chili paste
  • 2 tbsp. sorghum

Combine all ingredients in a sauce pot and simmer for approximately 1 hour stirring very frequently to avoid sticking add liquid as necessary to achieve a porridge or wet polenta-like consistency.


For the shiitake mushrooms:

  • 1 lb. shiitake mushrooms
  • Oil, salt and pepper

Remove the stems from the mushrooms, carefully toss them in a little bit of olive oil, salt and pepper then lay them caps up on a sheet tray preferably lined with a wire rack. Bake at 325 for 20 minutes or until slightly dehydrated.


For the crispy kale chips:

  • 1 bunch or about 5 leaves of curly kale

To make the chips, remove the leaves from any stems and simply heat a pot of oil or home fryer to 300 degrees and fry the leaves until the bubbles from internal moisture dissipate. It should take about 5 minutes and one should be mindful of splatter. Also, it is best to start out with one leaf at a time to avoid any aggressive boiling.



To serve, first place short rib portions and enough liquid to cover the bottom ¼ inch of the meat in a pan and place in the oven at 350 degrees. Place some of the mushrooms on a separate pan or oven plate and place them in the oven as well. Heat the congee in a sauce pan. Once everything has come to temperature simply plate congee in a bowl, place a short rib portion on top of congee, place mushrooms atop the short rib and around, spoon a little bit of the liquid on top of the mushrooms and place a few crispy kale chips as a final topper and garnish.

Sondra Richardson