Asian Short Ribs

By gvcathy

Be sure to take time to skim the fat from the cooking liquid before you serve it.

Ingredients

• 2 T vegetable oil
• 4 lbs. meaty beef short ribs (I have used country style pork ribs with great results)
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 large carrot, peeled and chopped
• 2 T peeled and chopped fresh ginger
• 2 T Chinese fermented black beans, rinsed
• 1 T ancho chile powder, or to taste
• 4 garlic cloves, crushed and peeled
• 1/4 C soy sauce
• 1 C dry red wine
• 2 C beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 whole star anise
• 1/4 tsp ground black pepper

Details

Preparation time 30mins

Preparation

Step 1

Heat 1 T oil in large, heavy sauté pan over medium-high heat. Brown the meat in batches so that you don't crowd the pan. Turn the meat so that it browns well on all sides, 5 - 6 minutes for each batch. Transfer the meat to the insert of a 4 qt. slow cooker. Pour out the meat fat in the sauté pan, and then add the remaining tablespoon of oil.

Add the onion, celery, and carrot to the pan and cook, stirring, over medium-high heat until they have softened, about 5 minutes. Add the ginger, black beans, and ancho chile powder; cook, stirring, until fragrant, about 2 minutes. Add the garlic, soy sauce, red wine, broth, thyme, bay leaf, star anise, and pepper. Bring to a boil over high heat and scrape the browned bits of meat from otto and sides of the pan with a wooden spoon as the mixture boils. Pour the stock over the meat. Cover and cook on LOW for 6 hours, or until the meat is very tender and almost falling off the bone. Remove the bay leaf and star anise.

Transfer ribs to serving platter and keep warm. Skim the fat off the cooking juices, and then use a hand-held immersion blender to puree the vegetable solids and cooking juices. Add cornstarch mixed with cold water to thicken the juices into a gravy. Great served with mashed potatoes!