beef essentials: asian seasoned short ribs

How To Make beef essentials: asian seasoned short ribs

• 
  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.
• 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!
• Printable Recipe Card