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Asian-style braised short ribs Recipe

   
 

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     Asian-style braised short ribs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
5 lb beef short rubs, cut into 4 oz portions
1 c soy sauce
1/4 c rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-in stalk lemon grass, halved and smashed
1 tbsp peeled and minced fresh ginger
1/2 c light brown sugar
4 c water
1/2 c sliced green onions, white parts only
 
3/4 tsp crushed red pepper flakes
1/4 c fresh orange juice
1/4 c hoisin sauce
2 tbsp fresh lemon juice
Jasmine rice (for serving)
2 tsp finely grated orange zest (for serving)
sliced green onion tops (for garnish, optional)

Instructions
Preheat oven to 350F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tbsp of orange juice. Make sure the short ribs are submerged. Bake the short ribs, covered, for about 3 hrs, or until the meat is tender and falling off the bones. Remove the short rubs from the braising liquid and cover to keep warm. Increase the oven temp to 425F. Skim the fact from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium heat. Reduce the liquid until only about 1/4 c remains. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining orange juice and lemon juice.
Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs with the sauce. Bake for 10 min or until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with grated orange rind and garnish with green onions, if desired.


Originally Submitted
5/14/2012





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