Brian Kennett
Amateur Chef and Foodie Extraordinaire
Fried Short Rib & Cheese Fondue
I am using up a load of cheese leftovers from the fridge for the fondue. The short-rib is from our BFF’s at OrcaMarketing. I have a superb jamboree box I ordered from Shaun at Butcher Box. Some new cuts of meat like Onglet to play with soon. Some amazing fish fillets and scallops too. But for today it is the short-rib getting the attention. Today is the day I try to redeem myself for that fuck up in the Philippines. And I am pushing myself by not having the short-rib sliced to Flanken Cut, I am going BIG and adding a bloody fondue to the menu too. It’s gonna be EPIC – read on foodies, here comes ChillaxBBQ Stay@Home Recipes #33 – Fried Short Rib & Cheese Fondue.
I am competing today with Gerarda’s Family Restaurant in Tagbilaran City, Bohol. The place where we always order these dried and deep-fried short ribs that are just insanely good. We always order like 3 lots of the same dish as you just cannot get enough of this. It is crunchy, chewy, but also super moist, super tender and so bloody beefy. A little dip. in some Native Sauce and it becomes heavenly. CLICK HERE to have a look at a previous experience of that incredible dish, a must-have if ever you visit.
OK, so I popped the pot on the gas and brought it to a boil. Reduced that to a simmer and let that go for about 40 minutes. Then off the gas and let it cool down as is. This is in effect low and slow-brining. I am keeping the meat in the brining liquor until I am ready to fry it off. That will keep it super juicy and moist. Of course, we had to try it, and OMG it is like beefy butter. Salted butter of course haha. AMAZE-BALLS!!!
Fondue is actually so very simple to make. We use our partners and BFF’s at The CheeseShop for our ChillaxBBQ client blends. But, for today it is using up leftovers day. Cut all your cheese into small cubes and pop it in your pan. Dust this with cornstarch, the same as I did with the ribs. Add about 1/2 cup white wine and a few sprigs of fresh thyme. Get her on the heat and watch and stir carefully until it all melts down to a thick, gooey, cheesy mass of fondue goodness. Serve up in the pan and with the toasted bread. Ding Dong!!!
I fried a couple of the short-rib with the cap on and it was just incredible. But to get to the Gerarda’s experience I took the cap off close-ish to the bone to get these super-crunchy beefy spare short-ribs. Damn it, why am I not drinking beer at the moment? This is beer-food om steroids. It is intensely beefy in flavour, a beautiful crunch, but. seriously super-juicy meat beneath that crunch. They were just AWESOME!!! These are now 100% on the ChillaxBBQ menu of offerings. These are just exceptional.
Very proud of myself today. I overcame my short-rib cooking jitters from the Philippines. Brining is now one of my new cooking-style BFFs. What a spread for today. ChillaxBBQ Stay@Home Recipes #33 – Fried Short Rib & Cheese Fondue was an amazing array of food flavours and textures. It was spanking. As I said, this is now firmly into the offerings of ChillaxBBQ, including our Stay@Home deliveries. It was just so very, very good. Shaun Orca Marketing I have to cook this for you mate, the ribs were stunning. People, ping Shaun at Orca if you want to give this recipe a go and need the amazing short-ribs; +65 8137 4320. I served this up with a little horseradish cream and some Filipino Native sauce. Holy shit, it was just an incredible dinner tonight. Try the brining folks. What an incredible, and easy way to cook.
Watch some video of the prep of the short-rib below, how to do the frying of the short-rib, and the melting & dipping of the cheese fondue. Hell yeah!!!
