Recipe courtesy of Jose Mendin

Pubbelly Short Rib Tartare

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 appetizer servings
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Yuzu Dijonnaise:

3 tablespoons mayonnaise

1 tablespoon Dijon mustard 

1 teaspoon yuzu juice 

Green Mustard:

1 cup Dijon mustard

1 teaspoon chopped fresh chives 

1 teaspoon chopped fresh cilantro 

1 teaspoon chopped fresh parsley 

1 teaspoon chopped shiso 

1 teaspoon chopped fresh tarragon 


8 ounces chopped short rib meat

1/2 cup brunoise-cut green apple 

1 tablespoon capers 

1 tablespoon tobanjan or other chili paste 

1 teaspoon chopped shallots 

1 quail egg, poached 

1 tablespoon chopped pine nuts 

Truffled Goat Butter Toast:

4 slices toasted bread (we use ciabatta)

1 tablespoon goat butter 

1 pinch truffle oil 


Special equipment:
a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold
  1. For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.
  2. For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.
  3. For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates.
  4. For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil.
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