Asian Braised Short ribs

By lascrna

Emeril Lagasse

Ingredients

• 5 lb beef short ribs, cut in 4 oz portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 (5in) stalk lemongrass, halved and smashed
• 1 Tbsp minced ginger
• 1/2 cup light brown sugar
• 1 qt. water
• 1/2 cup sliced green onion bottoms, white part only
• 3/4 tsp crushed red pepper
• 1/4 cup fresh orange juice
• 1/4 cup hoison sauce
• 2 Tbsp fresh lemon juice
• Jasmine rice for serving
• sliced green onion tops optional for garnish

Preparation

Step 1

Preheat oven to 350.

In a large dutch oven, combine short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 Tbsp of orange juice. Make sure short ribs are submerged in liquid.

Bake covered 3 hours, or until meat is tender and falling off the bone. Remove short ribs from liquid and cover to keep warm. Increase oven temp to 425.

Drsain fat off cooking liquid and discard. Place remaining braising juices in a saucepan with 1/4 cup hoisin sauce and bring to a boil over med-high heat. Reduce liquid until 1/4 cup remains. Strain throug a fine mesh strainer and discard solids. Stir in remaining 2 Tbsp orange juice and the lemon juice.

Return short ribs and reduced sauce to dutch oven. Coat ribs well with suce. Bake 10 minutes, until heated through and glazed slightly. Serve over rice. Garnish with green onions.