Side Pannel
Asian Braised Short Ribs
Asian Braised Short Ribs
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- 3 tbsp all-purpose flour
- Salt and pepper
- 5 - 6 lbs beet short ribs flanken style (Korean style)
- 1/4 cup canola oil
- 4 garlic cloves minced
- 4 green onions scallions, white and pale green parts, thinly sliced
- 2 tbsp minced fresh ginger
- 1 tsp red pepper flakes
- 1 lemongrass stalk cut into 4 pieces, and each piece halved
- 1 cup beef stock
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce*
- 1/2 cup rice vinegar*
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup chile-garlic sauce...Sriracha works perfectly
- *Available in many major superamarkets or specialty markets like Whole Foods, or Asian markets
Directions
Pre-heat the oven to 350 F.
On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Turn the short ribs in the seasoned flour, shaking off any excess.
In a large frying pan over medium-high heat, warm the canola oil.
Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
Remove from the pan and set aside.
Pour off all but about 2 tablespoons of the oil in the skillet.
Over medium high-heat in the same skillet, add the garlic, green onions, ginger, red pepper flakes, and lemongrass and saute for 3 minutes.
Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
Transfer the ribs to a large Dutch oven and then add the sauce mixture.
Cover and cook until the ribs are very tender, about 2 hours.
When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
Transfer the ribs to serving dishes or platter.
Remove and discard the lemongrass.
Spoon the sauce over the ribs.
On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Turn the short ribs in the seasoned flour, shaking off any excess.
In a large frying pan over medium-high heat, warm the canola oil.
Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
Remove from the pan and set aside.
Pour off all but about 2 tablespoons of the oil in the skillet.
Over medium high-heat in the same skillet, add the garlic, green onions, ginger, red pepper flakes, and lemongrass and saute for 3 minutes.
Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
Transfer the ribs to a large Dutch oven and then add the sauce mixture.
Cover and cook until the ribs are very tender, about 2 hours.
When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
Transfer the ribs to serving dishes or platter.
Remove and discard the lemongrass.
Spoon the sauce over the ribs.
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