Beef Shortribs Splendidly Braised
8 pounds BEEF SHORT RIBS, CUT INTO 4- OUNCE PORTIONS
1 cup SOY SAUCE
1/2 cup RICE WINE VINEGAR
6 cloves GARLIC, PEELED AND SMASHED
1 LEEK CLEANED, TRIMMED, CUT IN HALF, AND THEN SLICED
2 tablespoons PEELED AND MINCED GINGER
1/2 cup LIGHT BROWN SUGAR
1 quart BEEF STOCK
1/4 cup SLICED GREEN ONION BOTTOMS, WHITE PART ONLY (SLICE AND SAVE THE 1 tablespoon CRUSHED RED PEPPER
8 ounces (store bought) HOISIN SAUCE
Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, broth, vinegar, garlic, leek, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid. Add water if necessary to cover the ribs.
Drain the fat off of the cooking liquid and discard. An easy way to do this (if you have the time) is to refrigerate the liquid, and then spoon off the hardened fat.
At this stage, the dish could be refrigerated and served in the the next day or two.
Return the short ribs to the stockpot or Dutch oven with the reduced sauce, coating the short ribs well with the sauce. Bake until the short ribs are heated through and slightly glazed (this should take 30 - 45 minutes, depending upon the starting temperature of the meat). About halfway through the cooking process, pull out the pot and toss the meat to coat it more thoroughly.
I love this recipe because it requires very little attention. Through culinary magic this inexpensive cuts of meat become a luxurious meal. The meat is flavorful and melt-in-your-mouth tender.
The ribs can be served over rice, or piled high on biscuits as sliders.
Friday, October 29, 2010 - 12:03pm