Asian Braised Short Ribs
Okay Cara…this one is for you!
Short ribs are some of the most flavorful pieces of meat that you can get your hand on. They are thick, meaty, but they can be a little tough. Of course, that just makes them excellent candidates for braising, which will break apart those tough meat fibers and add some awesome flavor at the same time.
Okay, I have to admit, this recipe basically isn’t mine. I have to give credit to my best friend Emeril and his Asian-Style Braised Short Ribs, from whence this idea came. Emeril’s ribs are moist and meaty and chewy and formed the basis of the recipe I know use.
Making Asian Braised Short Ribs
You will need:
- 3-5 pounds beef short ribs
- 1 teaspoon salt
- 1 tablespoon pepper
- 6 green onions
- 2 tablespoons olive oil
- 2 onions, cut into long thin strips
- 4 cloves garlic, minced
- 1 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup orange or grape juice
- 1/4 cup brown sugar
- 2 tablespoons ginger, minced
- 1 tablespoon red pepper flakes
- Juice of 1 lemon
- 1 quart water
- (optional) 2 tablespoons cornstarch
Preheat the oven to 300.
Remove the short ribs from the refrigerator and let them come to room temperature. Sprinkle them with salt and pepper. Thinly slice the green onion whites and cut the greens into 2 inch pieces.
In a cermaic pot or Dutch oven, add the olive oil over a high flame and wait until the oil is hot. Add the short ribs and cook them 2-3 minutes per side or until each side is browned. Quickly add the onions and the green onion whites. Stir and cook 30 seconds.
Put the rest of the ingredients into the pot except the green onion greens and the cornstarch and bring to a boil. Once the liquid is boiling, cover and put in the oven. Bake for 3 hours.
After three hours, remove the pot from the oven. Take the beef out. If you want, mix the cornstarch in two tablespoons of water and add that to the juices left in the pot. Bring to a boil over medium-high heat until the sauce thickens.
Garnish with the green onion greens and serve over rice. Enjoy!
Thanks to Special*Dark for the picture.