I ordered the grass-fed short ribs from US Wellness, an online meat supply store. I love short ribs and was really excited when I found this recipe on Terry B's site, http://www.blue-kitchen.com.
Yes, the short ribs do take some time to prepare and cook but the end result is totally worth it. I loved the juicy, tangy flavor of the ribs, and they went perfectly with steamed rice.
(Recipe adapted from Blue-Kitchen dot com)
Ingredients:
3 1/2 to 4 lbs bone-in short ribs
freshly ground black pepper
2 tablespoons olive oil (I used duck fat)
6 scallions, cut into 2-inch sections (reserve the green tops of one)
2 medium carrots, peeled and sliced
6 cloves garlic, finely chopped
2 tablespoons fresh minced ginger
1/2 cup fresh orange juice
1/4 cup reduced sodium soy sauce
2 cups water
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1 tablespoon dark brown sugar
1/2 teaspoon crushed red pepper flakes
5 Whole Star Anise (Note: I substituted this with Chinese 5 Spice Powder--about 1 teaspoonful)
There are so many ingredients in this recipe that Mise en place is very important, otherwise, I'd be going nuts with all the prep work and cooking at the same time.
Directions:
Preheat oven to 350 degrees F. Trim any excess fat from short ribs, but no need to trim ALL the fat as the fat adds the flavor! Season generously with black pepper (but not salt). Heat a heavy dutch oven over medium-high heat. Add oil and brown short ribs on all the meaty sides for about 8 minutes total. Work in batches if necessary to avoid over-crowding in the pot. Transfer ribs to plate with tongs. Reduce heat to medium and add scallions, carrots, garlic, and ginger to pot. Cook, stirring frequently (note: you want to sweat the veggies, not brown them), for about 5 minutes.
Add orange juice, soy sauce, water, rice vinegar, hoisin sauce, brown sugar, and crushed red pepper flakes to dutch oven, stirring to combine. Scrape up any browned bits. Rterun short ribs to dutch oven, arranging in a single layer, if possible (don't worry about over-crowding at this point). The liquids won't completely cover the ribs and that's okay. Sprinkle the ribs with the Chinese 5 spice powder. Place parchment paper over ribs and braising mixture. Cover pot with lid and place in oven on middle rack. Braise until ribs are tender, about 2.5 hours, turning ribs once half-way thru cooking.
Serve the short ribs with white rice and top with scallion tops and sesame seeds, if you wish.
Preheat oven to 350 degrees F. Trim any excess fat from short ribs, but no need to trim ALL the fat as the fat adds the flavor! Season generously with black pepper (but not salt). Heat a heavy dutch oven over medium-high heat. Add oil and brown short ribs on all the meaty sides for about 8 minutes total. Work in batches if necessary to avoid over-crowding in the pot. Transfer ribs to plate with tongs. Reduce heat to medium and add scallions, carrots, garlic, and ginger to pot. Cook, stirring frequently (note: you want to sweat the veggies, not brown them), for about 5 minutes.
Add orange juice, soy sauce, water, rice vinegar, hoisin sauce, brown sugar, and crushed red pepper flakes to dutch oven, stirring to combine. Scrape up any browned bits. Rterun short ribs to dutch oven, arranging in a single layer, if possible (don't worry about over-crowding at this point). The liquids won't completely cover the ribs and that's okay. Sprinkle the ribs with the Chinese 5 spice powder. Place parchment paper over ribs and braising mixture. Cover pot with lid and place in oven on middle rack. Braise until ribs are tender, about 2.5 hours, turning ribs once half-way thru cooking.
Serve the short ribs with white rice and top with scallion tops and sesame seeds, if you wish.
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