Cooking and Baking

Short Ribs: Next Time I Won't Miss the Bone

Beef short ribs are one of my favorite comfort foods, perfect for a cold winter evening. But, when preparing bone-in short ribs, you have to deal with a lot of fat. Some recipes call for cooking the meat the day before, then cooling, congealing, and scraping away the fat layer, before reheating and serving. That seems like a compromise to me.
I got some nice, cryovac boneless beef short ribs at Wegman's recently, and came up with this simple, Asian-style braise.

3 lbs. boneless beef short ribs.
3 tbsp. peanut oil
1 medium onion chopped
5-6 cloves garlic, crushed
1 finger of fresh ginger, peeled and minced (2" piece)
1-1/2 cups orange juice
6 tbsp. soy sauce
2 tbsp. ponzu sauce
1 tbsp. sriracha
1 tbsp. granulated sugar
salt

Preheat oven to 350°F.
Pat the meat dry with paper towels and season with salt. Heat the oil in a medium-sized dutch oven or heavy pot with lid, and brown the meat well on all sides. Remove and reserve. Add the onions, cook until translucent. Deglaze the fond from the bottom of the pot with a little water, if necessary. Add the garlic and ginger, and cook until the onions begin to caramelize. Add the OJ, soy sauce, ponzu, hot sauce, and sugar, and bring to a boil. Return meat and drippings to pot, cover, and transfer to oven. Braise 3 hours, or until meat is very tender. Slice the meat thinly across the grain, and serve over rice.

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