This dish is incredibly easy and the majority of the ingredients you may already have on hand if you do any Asian cooking. The hardest part for me was finding the short ribs and lemongrass. Three grocery stores later I finally found the short ribs. Unfortunately I was out of luck with the lemongrass. I don't think the dish tasted much different without it though so if you run into problems finding lemongrass just skip it and you'll be fine. Frustrating as my snowy trek around neighborhood grocery stores was, the short ribs were well worth the effort!
Soy Glazed Short Ribs
** from the Chopping Block
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Serves 4-6
Prep/Cook Time: 3 hours and 30 minutes
2 T. grapeseed oil
4 LB. boneless beef short ribs, cut into 4 ounce portions
salt and pepper to taste
flour for dredging
3 scallions, cut into 1/2 inch slices on the bias
3 cloves garlic, rough chopped
1 T. ginger, freshly grated
1 stalk lemongrass, cut into 1 inch pieces
3/4 tsp red chili flakes
1 c. soy sauce
1/4 c. rice wine vinegar
4 c. chicken stock
2 T. freshly squeezed orange juice
1/2 c. light brown sugar
1/4 c. hoisin sauce
2 T. freshly squeezed orange juice
2 T. freshly squeezed lemon juice
steamed jasmine brown rice
2 scallions, sliced thin for garnish
2 T. sesame seeds
Heat a deep heavy pot over medium high heat and add the grapeseed oil. Season the ribs with salt and pepper to taste and dredge in flour, shaking off any excess. In a couple of batches, sear the ribs in the hot pan until golden brown on all sides, about 3 minutes per side. Remove from the pan and set aside.
Lower the heat to medium low and saute the scallions, garlic, ginger, lemongrass and red chili flakes just until aromatic, about 1-2 minutes. Add the soy sauce, rice vinegar, chicken stock, orange juice and brown sugar.
Return the seared ribs to the pan and bring to a boil. Reduce the heat to a simmer and cook, covered, until the meat is tender, about 3 hours.
Remove the braised ribs from the braising liquid and set aside covered with foil to keep warm. Skim any fat from the braising liquid and discard. Stir the hoisin sauce into the braising liquid and simmer until reduced to about 1 1/4 cups. Strain the sauce through a sieve (I just used a slotted spoon) to remove any solids and return to the pot. Stir in the orange and lemon juice.
Return the ribs to the pot and coat them with the reduced sauce until nicely glazed and hot. Serve the ribs on a bed of jasmine rice and garnish with scallions and sesame seeds.
** If making this dish in a crock pot, brown the meat and then combine all of the ingredients in your crock pot. Cook on low for 8-10 hours.
** from the Chopping Block
print recipe
Serves 4-6
Prep/Cook Time: 3 hours and 30 minutes
2 T. grapeseed oil
4 LB. boneless beef short ribs, cut into 4 ounce portions
salt and pepper to taste
flour for dredging
3 scallions, cut into 1/2 inch slices on the bias
3 cloves garlic, rough chopped
1 T. ginger, freshly grated
1 stalk lemongrass, cut into 1 inch pieces
3/4 tsp red chili flakes
1 c. soy sauce
1/4 c. rice wine vinegar
4 c. chicken stock
2 T. freshly squeezed orange juice
1/2 c. light brown sugar
1/4 c. hoisin sauce
2 T. freshly squeezed orange juice
2 T. freshly squeezed lemon juice
steamed jasmine brown rice
2 scallions, sliced thin for garnish
2 T. sesame seeds
Heat a deep heavy pot over medium high heat and add the grapeseed oil. Season the ribs with salt and pepper to taste and dredge in flour, shaking off any excess. In a couple of batches, sear the ribs in the hot pan until golden brown on all sides, about 3 minutes per side. Remove from the pan and set aside.
Lower the heat to medium low and saute the scallions, garlic, ginger, lemongrass and red chili flakes just until aromatic, about 1-2 minutes. Add the soy sauce, rice vinegar, chicken stock, orange juice and brown sugar.
Return the seared ribs to the pan and bring to a boil. Reduce the heat to a simmer and cook, covered, until the meat is tender, about 3 hours.
Remove the braised ribs from the braising liquid and set aside covered with foil to keep warm. Skim any fat from the braising liquid and discard. Stir the hoisin sauce into the braising liquid and simmer until reduced to about 1 1/4 cups. Strain the sauce through a sieve (I just used a slotted spoon) to remove any solids and return to the pot. Stir in the orange and lemon juice.
Return the ribs to the pot and coat them with the reduced sauce until nicely glazed and hot. Serve the ribs on a bed of jasmine rice and garnish with scallions and sesame seeds.
** If making this dish in a crock pot, brown the meat and then combine all of the ingredients in your crock pot. Cook on low for 8-10 hours.
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