SOY-BRAISED BEEF SHORT RIB WITH GINGER GLAZE, CORN PUREE & PICKLED PEACH

Category: Meat – Fine Brasserie / Editorial | Season: Late Summer / Autumn | Serves: 4
Prep: 1 h Cook: 3 h Rest: 15 min | Total: ±4 h 15 min | Difficulty: Advanced

THE STORY

Short rib teaches you to trust time.
You don’t force tenderness — you wait for it.

This dish starts with a soy-based braise layered with ginger, star anise, and orange peel — flavors that turn sweetness into perfume.
The meat rests on a silk of corn puree that catches the glaze like sunlight, while pickled peach slices bring an unexpected acid note that cuts straight through the richness.

It’s opulent, yes — but it finishes bright.
That’s the trick.

What you receive

• Professional recipe in KooK Studioo A4 PDF format, ready for publication

• Story, ingredients, detailed method, plating, pairing, and chef’s insight

• Copyright and licensing statement

• Written in chef-standing-next-to-you tone

License & Purchase Options

Non-Exclusive License — €200 Use once in print or online; copyright remains with KooK Studioo.
Exclusive Purchase — €400 Full publishing rights; recipe removed from sale and reserved exclusively for your brand or publication.