3 pounds beef flanken short ribs (about 1 inch thick), sliced across the bones and halved crosswise
salt and pepper
1 to 2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons grated garlic
1/2 cup red wine
1/4 cup red wine vinegar
2 cups beef broth
1 cup hoisin sauce
1/2 bottle pure cherry juice
1/2 cup soy sauce
1 1/2 pounds bok choy, rinsed
8.8 package soba noodles, cooked and rinsed
1/2 cup dried cherries
3 tablespoons chopped scallions
Instructions
Season the ribs with 1/2 tsp. salt. In a large dutch oven, heat 1 tbsp. oil over high heat. In 2 batches, brown the ribs, adding more oil if needed, about 5 minutes per batch. Transfer to a plate. Lower the heat to medium, add the sesame seeds and toast for 2 minutes. Add the garlic and cook, stirring, for 1 minute.
Pour in the wine and vinegar, stirring to scrape up the browned bits. Add the beef broth, hoisin, cherry juice and soy sauce and bring to a simmer. Return the ribs to the pot, making sure to keep the meat submerged.
Partially cover the pot and simmer until the meat is tender and falling away from the bone, about 2 hours.
Using a slotted spoon, transfer the short ribs to 4 plates. Increase the heat to high, add the bok choy to the pot and cook until tender, about 5 minutes. Using the slotted spoon, transfer the bok choy to the plates with the meat. Add the cooked soba to the braising sauce in the pot and bring to a boil; cook until heated through, 4 to 5 minutes. Transfer to the plates using tongs. Add the cherries to the sauce and boil until the mixture is thickened and the cherries are soft, about 10 minutes; season with salt and pepper. Pour the sauce over the meat, greens and noodles. Top with the scallions.
Originally Submitted
4/29/2013
0 Out of 5 from
0 reviews
You can add this Cherry Braised Short Ribs recipe to your own private DesktopCookbook.
