Saturday, May 9, 2009

Asian Short Ribs

My friend Linda shared this amazing recipe to me. I tried it and it is fool proof. Try it! You'll love this melt in your mouth short rib beef stew. Simply amazing. I didn't take a photo but trust me it's amazing.


*2 tbsp whole Chinese five spice
*4 lb. bone-in beef short ribs (usually two packets of ribs, try to trim off a bit of the fat b/c it does get a bit fatty in the end)
*2 to 3 tbsp olive oil
*1 large yellow onion
*4 garlic cloves
*1⁄3 cup plum wine, red wine vinegar or marsala wine (whatever you have that is red and more of a sweet note)
*1⁄3 cup soy sauce
*1⁄3 cup rice vinegar
*1⁄4 cup sesame oil
*1 tbsp chili garlic paste
*2 tbsp grated fresh ginger
*1/2 cup of Hoisin sauce
*Steamed Rice for serving

other stuff I sometimes add:
*chopped carrots

  1. Season the short ribs with the five spice and shake off the excess.
  2. In a heavy sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a slow cooker.
  3. Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the wine, stirring to scrape up the browned bits. Increase the heat to medium-high and cook until the wine is reduced by half, 2 to 3 minutes. Transfer to the slow cooker along with the soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and sugar mixture. Cover and cook on high for 6 hours according to the manufacturers instructions.
  4. Spoon the fat off the sauce. Transfer the ribs and sauce to a serving bowl and serve with steamed rice. Garnish with chopped green onions.

Serves 6.

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