Photography Andy Arnfield – The Gourmet Grocer
Here is a delicious recipe for beef short ribs, which is braised in an aromatic Asian sauce. Again this is another very easy to prepare dish which just requires you to sit back and let the house fill with the mouthwatering smells. In this recipe it calls for Hoisin sauce and although there are loads of brands on the market I encourage you to find the one from Lee Kum Kee, I have not come across another brand that stack up on the true authentic flavour as this one. It’s available in most good Asian stores.
1.5k bone-in short ribs
2 tbsp olive oil
2 cloves of crushed garlic
¼ cup light soy sauce
¼ cup hoisin sauce
½ cup rice wine
½ cup brown sugar
3 cups of water
2 lemongrass stalks, tender bulb part crushed
1 stub of ginger, thumb size, crushed
2 cinnamon sticks
5 star anise
salt and freshly ground pepper
coriander leaves, chopped
1 tbs sesame seeds
cooked white or brown rice to serve
your favorite vegetables (optional)
1. Preheat oven to 375˚F.
2. In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
3. Season short ribs with salt and pepper.
4. Place a Dutch oven on the stove over medium-high heat and add oil.
5. Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
6. Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes.
7. Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
8. Return ribs to pan and bring to a simmer for about 10 minutes.
9. Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
10 Transfer the ribs to a platter and cover to keep warm.
13. For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
14. Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
15. Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with sesame seeds and corriander. Serve right away.