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id 470
Name Asian-Style Braised Short Ribs
Main Dish Category Beef
Secondary Dish Category ,
Main Ingredient Short Ribs (Beef)
Other Ingredient
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

3 cloves garlic, peeled and smashed

1 (5 inch) stalk of lemongrass, halved and smashed

1 T peeled and minced ginger

1/2 cup light brown sugar

1 quart water

1/2 cup sliced green onion bottomrs, white part only (can reserve greens for garnish)

3/4 tsp crushed red pepper

1/4 cup fresh orange juice

1/4 cup hoisin sauce

2 T fresh lemon juice

Jasmine Rice, for serving

2 tsp finely grated orange rind, for serving

Sliced green onion tops, for garnish
Description Preheat oven to 350.



In wide stockpot or Dutch oven (best), combine short ribs, soy, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper and 2 T of orange juice. Make sure the pot is deep enough so that ribs are submerged in liquid (can add more water, but only if absolutely necessary or you'll be sorry later).



Bake short ribs, covered, for 3 hours, or until meat is tender and falling off bone. Remove ribs from braising liquid and cover to keep warm. Increase oven temp to 425.



Drain fat off cooking liquid and discard fat. Place remaining braising juices in medium saucepan with 1/4 cup of hoisin sauce and bring to boil over medium-hi heat. REduce liquid until only 1 1/4 cups remain. Strain with fine-meshed strainer and discard solids. Stir in remaining 2 T of orange juice and lemon juice. 



Return short ribs and reduced sauce to Dutch oven and coat ribs well wtih sauce. Bake 10 minutes or until short ribs heated through and slightly glazed. Serve over hot jasmine rice. Season each portion with orange zest and green onions.
Time 4 hours (45 minutes active)
Cooking Type StoveTop and Baking
Difficulty (1-5) 2
Notes I think this could be done with a cheap roast or cheap round steak or something. Just cut it into smaller pieces at the beginning and do the rest the same.



This is really yummy, but it takes FOREVER to reduce the braising liquid (up to 30-45 minutes), and it's important to reduce it all the way, because the ribs are very, very fatty and they thin the glaze when you put it back in the oven to glaze.
Origin Emeril & Food Network: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30563,00.html
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