- 4
- 15 mins
- 210 mins
Ingredients
- 5 pounds beef short ribs, cut into 4 oz portions (bone in)
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, peeled and smashed
- 1 (5-inch) stalk lemongrass, halved and smashed
- 1 T peeled and minced ginger
- 1/2 cup light brown sugar
- 1 quart water
- 1/2 cup sliced green onion bottoms (what part only)
- 3/4 t crushed red pepper
- 1/4 cup fresh orange juice
- 1/4 cup hoisin sauce
- 2 T fresh lemon juice
- Jasmin Rice for serving
- 2 t finely graded orange rind for serving
- Sliced green onion tops (green part) for garnish
Preparation
Step 1
1. Pre-heat oven to 350 F
2. 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 T's of orange juice. NOTE: Short ribs need to be submerged in the liquid.
3. Bake covered for 3 hours or until meat is falling off the bone.
4. Remove short ribs from dutch oven and cover to keep warm. Increase oven temp to 425 F
5. Drain the fat off the cooking liquid and discard. Place the remaining braising juices in a saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce liquid until only about 1 1/4 cup remain. strain through a fine meshed strainer, discarding all the captured solids. Stir in the remaining 2 T's of orange juice and the lemon juice
6. Return the beef ribs and the reduced sauce to the dutch oven (make sure ribs are well coated with the sauce) and cook at 425F for 10 minutes or until ribs are heated through and slightly glazed.
7. serve hot over rice. Garnish with orange zest and green onion tops (green part).