Asian Short Ribs

Author: Kathy Schowe

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Asian Short Ribs

ingredients:

• 6 lbs  beef short ribs
• 6 cloves garlic crushed
• 1 tablespoon sesame oil
• 1 teaspoon  crushed red pepper
• 1 cup soy sauce
• 2 teaspoons sriracha
• 2 teaspoons fish sauce
• 2 tablespoons miring
• 1 bunch chopped scallions
• 4 cups water
• ½ cup rice wine vinegar
• 2 tablespoons  Steens syrup or dark molasses
• 1/4 cup brown sugar
• 1/2 cup hoison sauce
• 1 yellow onion chopped
• 1 orange zested and juiced
• 2 tablespoons grated fresh ginger
• ½  cup  toasted sliced almonds
• sliced scallions for garnish

instructions:

How to cook Asian Short Ribs

1. In a dutch oven heat the sesame oil, then brown the short ribs quickly in the hot pan. Remove the ribs and set aside.
2. Add the onion, ginger, garlic, and scallions to pan. Add more sesame oil of needed to sweat the aromatics. Cook about 10 minutes over medium heat.
3. Stir in the soy sauce, fish sauce, mirin, rice wine vinegar, syrup, brown sugar, orange juice and zest, crushed red pepper, sriracha, and water. Return the ribs to the pot and cover.
4. Bake in 325° oven for 3-4 hours, until meat is very tender.
5. Remove meat and keep warm.
6. Drain off fat and return liquid to the stove top. Add in the hoison sauce and bring to boil. Reduce to desired thickness.
7. Place cooked short ribs on a foil lined baking sheet and pour the sticky sauce over the top. Put under the broiler of minute to crisp. Don't let it burn!
8. Server over rice or noodles and garnish with the toasted almonds and sliced scallions.

NOTES:

Serve with sticky rice, soba noodles or over a crunchy salad. If you have any left over, these make great short rib tacos served with feta and pickled onions!

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