Asian-Style Braised Short Ribs
Is this one of my recipes for short ribs our site. Apparently Asian culture is as much in love with this cut of meat as we are at coctione.com. Hoison and soy sauce, ginger and garlic, and a touch of orange zest give this rendition a uniquely Asian personality.
Ingredients
- 5 lb beef short ribs cut into 4-ounce portions
- 1 cup soy sauce
- 1/4 cups white wine vinegar rice wine vinegar
- 3 cloves garlic peeled and smashed
- 1 stalk lemongrass (5-inch) halved and smashed
- 1 tbsp ginger peeled and minced
- 1/2 cup light brown sugar
- 1/4 water
- 1/2 cups green onion (scallion) sliced green onion bottoms, white part only
- 3/4 tsp red pepper flakes crushed
- 1/4 cups orange juice fresh
- 1/4 cups hoisin sauce
- 2 tbsp lemon juice fresh
- Jasmine Rice for serving
- 2 tsp orange zest finely grated for serving
- green onion (scallion) sliced green onion tops, optional for garnish
Instructions
- Preheat the oven to 350 F (177 C).
- In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
- Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 F (218 C).
- Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain.
- Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
- Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
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