Labadie Recipe Database

Name Asian Braised Short Ribs Number of People 4 List of Ingredients 5 lbs beef short ribs, cut into 4oz portions 1 cup soy sauce 1/4 cup rice wine vinegar (I used rice vinegar) 3 cloves garlic, peeled and smashed 1 5-inch stalk lemongrass, halved and smashed 1 T fresh peeled and minced ginger 1/2 cup light brown sugar 1 quart water 1/2 cup sliced green onions, white part only 3/4 tsp crushed red pepper 1/4 cup orange juice, separated 1/4 cup hoisin sauce 2 T lemon juice Jasmine Rice for serving 2 tsp fresh grated orange rind for serving Slice green onion tops Description Preheat oven to 350 In stockpot or Dutch oven, combine ribs, soy, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottomrs, crushed red pepper and 2 T of orange juice. Make sure that stock pot is deep enough so the ribs are submerged in the liquid. Bake the ribs, covered, for about 3 hours (until meat falling off bone). Remove ribs from braising liquid and cover to keep warn. Increase oven to 425. Drain fat off cooking liquid and discard. Place remaining braising juices in a medium saucepan with the hoisin sauce and bring to a boil over medium-high heat. Reduce liquid until only about 1 1/4 cups remain. Strain through fine-meshed strainer and discard solids. Stir in the remaining 2 T of orange juice and lemon juice. Return ribs and reduced sauce to stockpot/Dutch oven, coating the ribs well with the sauce. Bake for 10 minutes, until ribs are heated through and slightly glazed (surrounding sauce is boiling and ribs are sizzly). Serve hot over jasmine rice. Season each portion with orange zest (I didn\\'t) and garnish with green onions if desired. Time 5 hours Difficulty (1-5) 3 Notes YUMMY Image