Short Ribs Braised with Ginger and Soy

By khojnicki

Ingredients

• 3 lbs bone-in beef short ribs, each about 3" long
• 1 bunch green onions white and light green portions, chopped
• 5 cloves garlic, minced
• 1/2 oz. fresh ginger, peeled and minced
• 1/2 c tamari or soy sauce
• 1/4 c honey
• Juice of 1 lime
• 1 tsp sesame oil
• 2 1/4 c water
• 1 tbsp vegetable oil
• 2 carrots, peeled and cut into 1" pieces
• 1 tbsp beef demi glace
• seamed rice for serving

Preparation

Step 1

Put the short ribs in a plastic bag. In a bowl, combine half of the green onions with garlic, ginger, tamari, honey, lime juice, sesame oil and 1/4 c water. Pour into the bag, coating meat evenly. Seal bag; refrigerate 3-12 hours.

One hour before cooking, remove the ribs from the marinate; pat dry. Strain marinade into small saucepan, add 2 cups of water and bring to a boil. Remove from heat.

Preheat dutch oven on high. Warm vegetable oil and brown ribs on all sides. Pour in marinade and cover; cook 3 hours. Add carrots, cover, cook 1 hour more. Let meat and sauce cool, 1 hour.

Transfer to a cutting board. Skim fat off of the sauce. Reheat and pour over ribs. Garnish with green onions and serve over rice.