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Fried Short Rib & Cheese Fondue

Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

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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.

ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
See what I mean. Two BEAUTIFUL HUNKS of short-rib from Australia. Check the marbling out in those bad boys. FAT=FLAVOUR!!! No think little slices here folks, nope we’re going full-out LARGE to test my cooking skills and the resulting recipe for you haha!!! I did give this a little stab all over with my tenderizer thing that you have seen before. Just to give a little more help to the process as these are BIG and THICK. You could do the same using a metal skewer and stabbing a little all over.
ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
This is my new style for BIG, THICK meaty lumps that I am not reverse-searing for the BBQ or pan basting finishing. Brining = my new cooking style BFF. So take a big pot and fill to 3/4 full of clean water, add a handful of black peppercorns and a shit tonne of salt, like half a cup. Get that on the gas. Bring to a boil. Reduce to simmer for 30 minutes and then turn off the heat and let the water cool. This will tenderize, flavour and cook the meat low and slow. Hell yes!!!

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!!!

ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
The meat was up to flush with the bone. Go back 2 photos. It has literally cooked to nearly 1/3 the size in the brine. If only you could smell this. OMG. I went to cut a little with the knife and it just fell apart. #bestwaytocookislowandslow #beefbutter #bestbeef-ribs It looks like brisket doesn’t it. This is truly quite amazing!
ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
I used a sieve and some corn-starch to dust the ribs all over. This will form a lovely crunch when deep-fried, but will also protect the meat from the hot oil. Looking good my lovelies.
ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
Slice up and cubed a French Stick. Pop that in a roasting tin, drizzle with Olive oil and a good sprinkle of sea salt and cracked black pepper. Pop in the oven at 200 degrees until the bread toasts up. This is your dipping utensil for the cheese fondue. Yes, we are now making the cheese fondue in parallel.
ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
Here is my ten-year-old SCANPAN. She is a stunner. Copper-bottomed and a heavy hunk of cooking beauty. We had a shed load of leftover cheeses – this is the #BillWallaceFriendly part of this recipe.

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!!!

ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
Yeah, that’s it. Serve it up just like this. How good does that look? Add family, and sit back and watch…

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.

ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
Holy crap. This was like 4 meals in one. Super-crunchy spare short-ribs. Deep-fried short rib cap steaks. Multi-cheese & thyme fondue with toasted bread. Holy shit!!! Good Daddy, very Good Daddy!!!
ChillaxBBQ Stay@Home Recipes #33 - Fried Short-Rib & Cheese Fondue
And here is the original from Gerarda’s Family Restaurant in Tagbilaran City, Bohol, the Philippines. I think I am pretty close…

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!!!

 

ENJOY!!!

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