Braised marbled beef rib

This dish has its own unique history. Chef Islom Kurbonov wanted to introduce it back in 2024, however marbled beef of the required quality was not available back then. He was waiting. In 2026 the problem was solved, and the refinements took three months, until the chef was fully satisfied with the result. Beef rib is slow-cooked until the meat practically starts melting - with no sinew, no excess fat, with rich and deep flavor. It is served with a demi-glace sauce without wine. On the side - a celery root cream with apples, stewed in cream, and a spiced carrot creme, which became one of the main sensations of the restaurant in Tashkent. Pickled red onion cooked according to the chef's signature recipe adds freshness and contrast, as well as the buckwheat popcorn and crispy fried onion.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Recipe author

Islom Kurbonov

Ingredients

Beef ribs (marbled)

140 gram

Demi-glace

50 gram

Butter Musaffo

10 gram

Celery root creme

60 gram

Carrot cream

50 gram

Pickled onion

6 gram

Buckwheat popcorn

3 gram

Crunch onion

4 gram

Dill oil

2 gram

step

Remove any excess membranes from the beef ribs. For a deeper flavor, sear the meat over high heat in advance on all sides until well browned - this will help to seal the juices inside.

step

Transfer the ribs to a baking dish, pour in the demi-glace and seal tightly. Braise in the oven at low temperature - slowly and patiently, until the meat starts to separate itself from the bone. It is the slow braising that gives this very texture, free of sinew and excess fat.

Serve

Prepare the celery root cream: roast the celery, blend with apples braised in cream until silky texture. At the same time prepare the spiced carrot cream - braised carrot with spices, blended until smooth. Pickle the onion according to the signature recipe in advance.
Spread the celery root and carrot creams over the plate. Place the ribs on top and spoon over hot demi-glace. Garnish with pickled onion, buckwheat popcorn, crispy fried onion and a few drops of dill oil.
Serve hot. The demi-glace should be glossy and hot - it is what finally brings all the elements of the dish together.

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