Matcha Shortrib With Shiitake Jus

Serves 2 to 4

Time: 3-4 hours

Yield: Approximately 1 lb of shortrib, without bone; approximately 1 pint jus



  • 2 Tbsp vegetable oil
  • 2 lbs beef shortrib, cut into 4” pieces
  • Kosher salt, as needed
  • ⅔ cup yellow onion, diced
  • ⅓ cup carrot, peeled, diced
  • ⅓ cup celery, chopped
  • 3 cloves garlic, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 stalk lemongrass, chopped (optional)
  • 2 ⅛” slices ginger, chopped (optional)
  • ¼ cup high quality sake or water
  • 2 Tbsp soy sauce
  • 2 Tbsp matcha LOVE® matcha powder
  • 2 quarts unsalted beef, chicken, or vegetable broth


  • Strained braising liquid, from above
  • 1 tsp MatchaLove matcha powder
  • 2 Tbsp butter (optional)
  • 2 Tbsp Wondra flour (optional)
  • Kosher salt, to taste
  • Ground black pepper, to taste


Heat vegetable oil in large rondeau over high heat until slick and shiny. Liberally salt shortribs on all sides. Sear shortribs in oil, 30 seconds per side, until well-browned. Reserve. Add onion, carrot, celery, garlic, shiitake, lemongrass and ginger to rondeau. Lower heat to medium and saute 3-5 minutes until onions are translucent. Deglaze pan with sake and let reduce au sec. Add soy sauce, matcha powder, and shortribs back into pan. Add beef stock and bring mixture to a simmer. Lower heat to low. Cover rondeau with lid and let simmer, covered, 3-4 hours until shortribs are tender and meat is falling off bone.

Remove shortribs from pan. Reserve. Strain all of braising liquid from pan into fresh saute pan. Let reduce to approximately half in volume. Whisk in matcha powder. Add salt and pepper to taste. Combine butter with wondra flour by hand until flour is completely incorporated into butter. Cut into small pieces. Place in refrigerator to keep chilled. If desired, add small pieces of butter mixture to jus over low heat, one by one, to create a thicker, pan sauce consistency. Serve over shortribs.