Compare Versions
Sep 01, 2011 at 01:15PM vs Dec 06, 2014 at 08:51PM
- <ul>
<li>12 tsp. five-spice powder
- </li>
<li>3 garlic cloves
- </li>
<li>2 Tbl. ginger, minced
- </li>
<li>3 Tbl. canola or olive oil
</li>
</ul>
<p>Season short ribs with salt and pepper. Mix rub ingredients. Mix rub ingredients. Rub onto ribs and set aside for 15 minutes.
- .</p>
<p><em>Note: rub is for about 6 lbs of short ribs (boneless?). We did it recently with 3 lbs of bone-in short ribs and halved the rub.</em></p>
<ul>
<li>1 medium onion
- 1 bunch green onions, chopped
- </li>
<li>1 bunch green onions, chopped</li>
<li>4 garlic cloves, chopped
- </li>
<li>2 Tbl. ginger, minced
- </li>
<li>1/2 tsp. dried chili flakes
- </li>
<li>2 Tbl. brown sugar
- </li>
<li>5 whole star anise
- </li>
<li>2 Tbl. peppercorns
- </li>
<li>1 cinnamon stick
- </li>
<li>zest of 1 orange</li>
<li>1/2 c. orange juice</li>
<li>1 bunch cilantro</li>
<li>1/3 c. sake</li>
<li>4 Tbl. soy sauce</li>
<li>1 c. red wine</li>
<li>3 c. beef stock</li>
</ul>
<p>Preheat oven to 350. Heat a large pot or Dutch oven, zest only
- 1 bunch cilantro
- 1/3 c. sake
- 4 Tbl. soy sauce
- 1/2 c. orange juice
- 1 c. red wine
- 3 c. beef stock
Preheat oven to 350. Heat a large pot, add ribs and brown on all sides. Remove, set aside. Remove, set aside. Add onion, green onions, garlic, ginger, chili, and saute until onions are soft. Add remaining ingredients and bring to a boil. Return ribs to pot,cover with tight fitting lid. Place in oven and cook for 2 1/2 hours (or less, check). Removecover with tight fitting lid. Place in oven and cook for 2.5 to 3 hours, stirring once or twice. Remove ribs, strain marinade.
.</p>
<p>Remove excess fat either by ladling off, or by putting sauce into the fridge overnight and peeling off layer of fat (much easier). Reduce sauce to about 2 1/2 c. add ribs to reheat and serve.
with mashed potatoes.</p>
<p>For an optional, lighter touch, add a bunch of carrots, roughly chopped, in the last 1/2 hour of cooking.</p>
Asian-Spiced Braised Short-Ribs