beef essentials: asian seasoned short ribs
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.
yield
3 - 4
prep time
20 Min
cook time
3 Hr
method
Bake
Ingredients For beef essentials: asian seasoned short ribs
- PLAN/PURCHASE
- THE SAUCE
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1/2 cchicken stock, not broth
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1/4 ctamari sauce
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1/4 cfresh clover honey
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1 stalklemon grass
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2 Tbsprice wine vinegar
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1 Tbspfresh ginger, minced
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1/4 tspwhite pepper, freshly ground
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2 clovegarlic, minced
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1 pinchred pepper flakes
- THE RIBS
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3 lbbeef short ribs
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1 Tbspgrapeseed oil
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2 Tbspsesame oil
- ADDITIONAL ITEMS
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1 Tbsplime juice, freshly squeezed, for the sauce.
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long-grain white rice, for serving
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toasted sesame seeds, for garnish
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sesame oil, for drizzling
How To Make beef essentials: asian seasoned short ribs
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1PREP/PREPARE
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2THE SAUCE
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3Gather your Ingredients (mise en place).
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4Cut the lemon grass into several sections, and them smash with a kitchen hammer, or heavy-bottom pan.
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5Add all the ingredients for the sauce into a small saucepan, over medium heat.
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6Bring the sauce up to a light simmer, continue simmering for 5 minutes, and then remove from the heat, and reserve.
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7THE RIBS
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8Gather your ingredients (mise en place).
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9Add the grapeseed, and sesame oil to a heavy-bottom, ovenproof pot, over medium-high heat.
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10Chef’s Note: This pot will be going into the oven, so it needs a tight-fitting lid.
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11While the oil is heating up, pat the beef short ribs dry with a paper towel.
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12Add the short ribs in batches to hot oil, and brown all sides.
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13Chef’s Note: If you want to kick this dish up a bit, use hot sesame oil; instead of regular.
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14Chef’s Tip: Don’t overcrowd the pan, you’ll wind up steaming the ribs; instead of searing them. You want a nice sear.
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15Place a rack in the bottom position, and preheat the oven to 275f (135c).
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16Remove from the heat, and return all the short ribs to the pot, bone side up.
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17Pour the reserved sauce over the ribs.
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18Return the pot to medium heat, and bring the liquid up to a simmer.
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19Tightly cover, and place into the preheated oven, until the short ribs are fork tender, about 2.5 – 3 hours.
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20Remove the short ribs from the pot, strain the sauce, and defat.
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21Add the strained/defatted sauce to a small saucepan, bring up to a light simmer, and add the lime juice. Then remove from the heat.
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22Chef'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.
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23PLATE/PRESENT
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24Serve 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.
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25Chef’s Tip: You might want to have some additional tamari sauce, and sesame oil on hand for your guests to use.
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26Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Beef Essentials: Asian Seasoned Short Ribs:
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