Asian Style Short Ribs
Ingredients
2 lb Short Ribs
Dry Rub:
3 Tablespoons Salt
2 Tablespoons Pepper
1 Tablespoon Red Pepper Flakes
1 Tablespoon Paprika
1/2 Tablespoon Cayenne Pepper
1 Tablespoon Ground Mustard Seed
Braising Liquid:
2 Oranges Juice and Zest
8 Whole Cloves Garlic, Crushed
2" Piece of Ginger, Sliced
2 Stalks Lemon Grass, Crushed
1/4 Cup Sambal Oelek
1 Cup Tamari
1 Cup Dry Sake (could be replaced with a dry white wine)
2-4 Tablespoons Sesame Oil
1 Quart Beef Broth
Preparation
Pat dry the ribs, cover thoroughly with spice rub. Let rest at room temp 30-45 minutes.
Mix all wet ingredients, except sake, reserving 1 cup beef broth. Pour into deep baking dish with garlic, ginger, and lemon grass.
Heat pan to med-high, add a small amount of sesame oil and brown all sides of the ribs. When browned place in baking dish with liquid and deglaze pan with sake. Add this to baking dish as well.
Braise at 325 degrees, covered, for 2-3 hours. The longer you braise them the more tender they will be. Add remaining beef broth if needed to keep ribs mostly covered in liquid.
When finished they will fall off the bone with little, to no effort. Serve over rice with green onions and an egg, or in a Bahn Mi style sandwich.
Recipe courtesy of Riley of our Hillsdale Meat Department!
