Grilled beef ribs with carrot puree and mushroom sauce is nutrition-packed and suitable for gatherings, especially for the upcoming Tết (Lunar New Year) holiday. This elegant dish by Commis chef Ngô Hoàng Bảo Khánh of Rex Hotel Saigon would be a perfect Western twist on the table besides traditional Vietnamese dishes.

Commis chef Ngô Hoàng Bảo Khánh

Ingredients (1 portion)

200g beef short rib

100g potatoes

2 large carrots

2 baby carrots

2 asparaguses

1 garlic bulb

1 onion

80-100g fresh mushrooms (any kind)

Salt

White pepper

Unsalted butter

Olive oil

Thyme

Rosemary

300ml Demi glace sauce (can be substituted using Demi glace sauce mix)

Whipping cream

Grilled beef ribs with carrot puree and mushroom sauce

Instructions

For the carrot puree

- Slice the carrot and onion into small pieces, then saute them with butter

- Add water and simmer for 40 minutes or until the carrots are soft, season with a pinch of salt

- Blend the mixture until smooth

For the mushroom sauce

- Demi glace sauce must be made from simmering beef bone for at least eight hours

- If using Demi glace sauce mix, combine 150g of Demi glace sauce mix with 300ml of water

- Pour the red wine into a heated pot and simmer until the alcoholic smell is completely gone, then add the Demi glace mixture

- Cut the mushrooms into bite-sized pieces, then saute slightly with butter until golden, then add into the Demi glace sauce

- Simmer the sauce on low heat for 15 minutes

- Turn off the heat, add in the whipping cream and stir thoroughly

For the beef and garnishes

- Slice the beef short rib into three bite-sized pieces, season with salt, white pepper, olive oil, thyme, and rosemary for five minutes

- Meanwhile, cut the potatoes according to your liking, blanch for around five minutes, then season with salt, white pepper, and olive oil

- Roast the potatoes and garlic in the oven with some rosemary until golden

- Peel the baby carrots and asparaguses, boil until they are 70 per cent done, then take them out and put in ice water to retain their natural colours

- Heat olive oil in a pan, then sear both sides of the ribs, melt some butter in the pan and pour constantly on the beef ribs

- Put the whole pan into the oven for around two minutes at 180°C

- After two minutes, take the beef ribs out and let them rest for two to three minutes

- Saute the baby carrots and asparaguses with some butter, salt, white pepper for only one to two minutes to maintain their textures

Serving

- Assemble each element according to your liking, then pour the mushroom sauce on top

- The dish can be paired with either red or white wine. VNS