Prime Bone-in Short Rib

This dish isn't just a recipe, it's a timeline of memory, culture, and years of technique layered onto one plate.

As a child, I remember my grandmother's Korean-style braised short ribs. The sweetness, the slow-cooked tenderness, the quiet ritual of sharing — it taught me early that food is a language of care.

Later in life, I fell for the deep smokiness of American BBQ. Then came French cuisine — with its structure, its patience, its reverence for time — especially in dishes like Boeuf Bourguignon.

My short rib brings all three of those worlds together. A prime bone-in short rib is gently cold-smoked, then sous-vide for 48 hours until it yields with the touch of a fork. The finished cut is set proudly back atop its own bone, resting on a bed of warm fennel-scented potato purée.

On the top of the fennel potato purée, white wine – butter – sautéed seasonal vegetables add aromatic contrast and delicate brightness to the dish.

The sauce? A personal creation: sweet soy-braised flavors inspired by Korean galbi, slowly reduced with red wine to form a glaze that bridges East and West with warmth and intensity.

It's not fusion. It's memory, technique, and comfort — built slowly and plated with purpose.

— Chef Andrew Joo