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.
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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.
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