Friday, October 5, 2012

Asian Short Ribs

Fall is in the air - so I'm ready to braise! These are another tasty version of beef short ribs. I served this over brown rice to soak up all the delicious juices. Adapted from Braises and Stews.

Asian Short Ribs serves 4

6 short ribs on the bone
2 tablespoons oil
1 cup orange juice
1/2 cup soy sauce
1/4 teaspoon red pepper flakes
1 small onion thinly sliced
1 2 inch piece fresh ginger peeled and sliced (remove before serving)
1 clove garlic chopped
2 bunches carrots washed well or peeled if you must
toasted sesame seeds

Pat the ribs dry and s&p. Coat the bottom of a large dutch oven with a little oil and brown the ribs on high heat, a group at a time and remove to a plate. Drain off the excess fat leaving a little and then put in the onion and cook about 10 min. Add the ginger and garlic and cook another min. Pour in OJ, soy sauce and red pepper and put back in the ribs snuggling them in and bring it all to a boil. Cover and transfer to a 350 degree oven and cook until meat is tender about 1 and half hours. If you can wait and serve this the next day, put the sauce in another bowl and refrigerate so you can take off the fat the next day, then proceed. If not remove the ribs and add the carrots to the pot and put on the stove to cook the carrots and reduce the sauce about 13 min or until tender. Serve over rice and sprinkle with sesame seeds.

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