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Short Rib Served with Prawns in Creamy Brandy Jus
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Two luxurious elements in one dish: the deep, smoky richness of slow-cooked short rib and the delicate sweetness of prawns. The creamy brandy jus acts as a bridge, adding velvety texture and a sophisticated, aromatic note that elevates both proteins. It’s a bold surf-and-turf concept that is both indulgent and perfectly balanced.

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Ingredients per serve

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What you need

Two luxurious elements in one dish: the deep, smoky richness of slow-cooked short rib and the delicate sweetness of prawns. The creamy brandy jus acts as a bridge, adding velvety texture and a sophisticated, aromatic note that elevates both proteins. It’s a bold surf-and-turf concept that is both indulgent and perfectly balanced.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Slow Cooked Short Rib

    • Sprinkle smoked salt generously over the short ribs and place them uncovered in the refrigerator overnight. This dry-ageing step allows the salt to penetrate deeply, infusing the beef with a subtle smoky flavour while also helping to dry the surface for better browning during cooking.
    • Heat oil in a large pot over medium–high heat. Sear short ribs in batches until deeply caramelised on all sides. Remove and set aside. In the same pot, add carrot, onion, celery, garlic and bay leaves. Cook 6–8 mins until nicely caramelised.
    • Stir in tomato paste, cook 2–3 mins until it darkens. Deglaze with port wine and simmer until alcohol evaporates. Add KNORR Beef Booster. Simmer briefly and taste for seasoning.
    • Arrange short ribs in a large tray. Pour braising liquid over ribs, add water until it covers fully the short ribs.
    • Cover with baking paper then two layers of foil for a tight seal.
    • Cook in combi steam oven at 145°C, 40% humidity for 4.5 hours.
    • Ribs should be fall-off-the-bone tender; bones slide out cleanly.

  3. Creamy Brandy Jus

    • Pour the shellfish stock into a saucepan and bring to a gentle simmer over medium heat, add the brandy and cook for 2–3 minutes, allowing the alcohol to evaporate and the flavours to combine.
    • Stir in the cream and KNORR Jus, mixing well to create a smooth, velvety base. Continue cooking for another 2–3 minutes until the sauce thickens slightly and develops a glossy finish. Taste and adjust with salt and freshly ground black pepper.

  4. To Serve

    • Place the braised short rib on the centre of the plate, ensuring the bone or block sits neatly for height and visual impact.
    • Arrange the grilled prawns alongside the short rib, slightly overlapping for a cohesive surf-and-turf presentation.
    • Generously drizzle the creamy brandy jus over the prawns and short rib, letting some pool around the base for richness.
    • Add grilled cavolo nero to one side for colour and texture contrast.
    • Place a grilled lemon wedge on the plate for a pop of acidity and visual appeal.

  5. Chef Tip

    • Serve the short rib and prawns with a side of creamy mashed potato or thick-cut chips for comfort and texture.
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