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These morsels juxtapose tender, juicy beef with a crispy tempura crust.
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The short ribs go through a two-step braising, first in a spiced broth to remove excess fat, then in a Miso-flavored stock, which intensifies the taste.
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Finally, the bones are removed, and the silky meat is coated in tempura batter and fried until crisp.
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A few notes: It is important to buy meaty short ribs on the bone that have been cut into 3 to 4-inch (8 cm) lengths; don't confuse these with crosscut ribs, which are also called flanken.
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The meat will shrink quite a bit during braising, so if you start off with skimpy ribs, you won't have anything left for the tempura.
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This recipe can be prepared a day in advance through step 3, which will make last-minute preparations much simpler.
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Preheat the oven to 200 degrees F.
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Trim off any excess fat from the short ribs.
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In a large saucepan or flameproof casserole, combine 3 quarts of water, the black, white, and Szechuan peppercorns, bay leaves, and thyme.
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Bring to a boil over high heat.
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Add the short ribs and partially cover the pot.
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Reduce the heat to low.
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Simmer the ribs, skimming off any foam from the surface, until the meat is almost tender when pierced with the tip of a sharp knife, about 1 1/2 hours.
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Do not overcook, because the ribs will cook further in 2 later steps.
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Remove the ribs from the braising liquid and let cool to room temperature.
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Bring the Shanton Broth and red miso to a boil in a large saucepan over high heat, whisking to dissolve the miso.
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Add the short ribs and reduce the heat to low.
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Simmer uncovered, turning occasionally, until the ribs are very tender but not falling apart, about 1 1/2 hours.
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Using a slotted spoon, transfer the short ribs to a plate and let cool completely.
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Then remove the meat from the bones, trying to keep each rib in 1 chunk.
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While the ribs are cooling, skim off as much fat as you can from the Shanton-Miso broth.
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Boil over high heat until the liquid is reduced to 1 cup, about 20 minutes.
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Strain the sauce and set aside.
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(The short ribs and sauce can be prepared up to 1 day ahead, separately cooled, covered, and refrigerated.
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Remove from the refrigerator at least 1 hour before deep-frying.)
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Heat the oil in a deep-fryer or pour vegetable oil into a large saucepan to reach halfway up the sides.
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Heat over high heat to 350 degrees F.
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Working with half of the short ribs at a time, coat the ribs with the all-purpose flour, shaking off any excess.
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Dip in the tempura batter and let extra batter drip back into the bowl.
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Add the coated ribs to the hot oil and deep-fry until light golden brown, about 2 minutes.
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Using a slotted skimmer, transfer to a wire rack set on a baking sheet to drain.
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Keep warm in the low oven while frying the remaining short ribs.
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To serve, spoon equal amounts of the sauce onto 4 dinner plates.
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Top each with 2 pieces of Short Rib Tempura and serve immediately.
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In a medium bowl, beat the egg yolk with a fork.
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Whisk in the vegetable oil until blended and then the club soda.
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Add the flour and stir with chopsticks until just barely combined.
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Don't worry if some flour floats on top.
