Truffle flavor
perks up ribs

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This dish was prepared by Jay Matsukawa of the Willows on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site, khon.com.

Braised Short Ribs with Truffle Demi-Glace

4 2-inch thick short ribs
Salt and pepper, to taste
>> Broth:
2 tablespoons sesame oil
3/4 cup soy sauce
1/2 cup oyster sauce
2 tablespoons Worcestershire sauce
1/2 cup brown sugar
15 cloves garlic
2 quarts water
>> Truffle Demi-Glace
1/2 cup demi-glace
1 tablespoon truffle paté

Preheat oven to 375 degrees. Combine broth ingredients and mix thoroughly. Set aside.

Cut between short-rib bones and tie with butcher's twine. Season lightly with salt and pepper. Place in roasting pan and add broth, making sure there is enough liquid to cover ribs. Cover with foil. Bake 2 to 2-1/2 hours, until fork-tender.

To make demi-glace, combine ingredients in a small sauté pan and heat through.

Nutritional information unavailable.

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