Short Rib Mok Kua Dis


  • 3 to 4 pounds short ribs
  • Oil as needed
  • 1 bottle of stout beer
  • 2 stalks of lemon grass
  • 3 large chunks of ginger
  • 1 bulb of garlic
  • 1 large onion, diced
  • ¹⁄3 cup dark soy
  • ¼ cup mirin
  • Kosher salt as needed
  • Porridge, recipe follows
  • Sliced radishes, for garnish
  • Scallions, for garnish
  • Pickled carrots, for garnish


Sear short ribs in oil heated saute pan. Transfer ribs to a hotel pan and add aromatics, soy and mirin. Cover with foil and braise in preheated 275 F oven for 3 hours. Cool overnight in liquid.

Pull meat from ribs; reserve liquid. Add meat to porridge or top it, along with garnishes. Makes 6 to 8 servings.

For rice porridge, add 1 cup short-grain rice and 6 cups of water to a large pot and cook to porridge stage. Season with salt.

Chef Yia Vang, Union Kitchen, Minneapolis