BEEF ESSENTIALS: ASIAN SEASONED SHORT RIBS

Beef Essentials: Asian Seasoned Short Ribs image

Oven-baked, low and slow with just the right amount of seasoning, these short ribs are easy to assemble, and then all you need to do is pop them into the oven, and wait... Waiting is the hard part. Serve with some good white rice, and you're ready to go. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 3h20m

Number Of Ingredients 20

Ingredients

PLAN/PURCHASE
THE SAUCE
1/2 c chicken stock, not broth
1/4 c tamari sauce
1/4 c fresh clover honey
1 stalk(s) lemon grass
2 Tbsp rice wine vinegar
1 Tbsp fresh ginger, minced
1/4 tsp white pepper, freshly ground
2 clove garlic, minced
1 pinch red pepper flakes
THE RIBS
3 lb beef short ribs
1 Tbsp grapeseed oil
2 Tbsp sesame oil
ADDITIONAL ITEMS
1 Tbsp lime juice, freshly squeezed, for the sauce.
long-grain white rice, for serving
toasted sesame seeds, for garnish
sesame oil, for drizzling

Steps:

1. PREP/PREPARE
2. THE SAUCE
3. Gather your Ingredients (mise en place).
4. Cut the lemon grass into several sections, and them smash with a kitchen hammer, or heavy-bottom pan.
5. Add all the ingredients for the sauce into a small saucepan, over medium heat.
6. Bring the sauce up to a light simmer, continue simmering for 5 minutes, and then remove from the heat, and reserve.
7. THE RIBS
8. Gather your ingredients (mise en place).
9. Add the grapeseed, and sesame oil to a heavy-bottom, ovenproof pot, over medium-high heat.
10. Chef's Note: This pot will be going into the oven, so it needs a tight-fitting lid.
11. While the oil is heating up, pat the beef short ribs dry with a paper towel.
12. Add the short ribs in batches to hot oil, and brown all sides.
13. Chef's Note: If you want to kick this dish up a bit, use hot sesame oil; instead of regular.
14. Chef's Tip: Don't overcrowd the pan, you'll wind up steaming the ribs; instead of searing them. You want a nice sear.
15. Place a rack in the bottom position, and preheat the oven to 275f (135c).
16. Remove from the heat, and return all the short ribs to the pot, bone side up.
17. Pour the reserved sauce over the ribs.
18. Return the pot to medium heat, and bring the liquid up to a simmer.
19. Tightly cover, and place into the preheated oven, until the short ribs are fork tender, about 2.5 - 3 hours.
20. Remove the short ribs from the pot, strain the sauce, and defat.
21. Add the strained/defatted sauce to a small saucepan, bring up to a light simmer, and add the lime juice. Then remove from the heat.
22. Chef's Tip: If you want a thicker sauce, take a tablespoon of flour, or cornstarch, and mix with a bit of water to make a slurry, then add it to the simmering sauce.
23. PLATE/PRESENT
24. Serve home style with the ribs, rice, and sauce in separate bowls, or plate the ribs over rice, drizzle on some sauce, and sprinkle with some toasted sesame seeds. Enjoy.
25. Chef's Tip: You might want to have some additional tamari sauce, and sesame oil on hand for your guests to use.
26. Keep the faith, and keep cooking.