Short ribs – delicious, comforting, soul satisfying… There really is nothing quite like them. They epitomize cold weather comfort food. They fill the house with the smells and scents of slow cooked meaty goodness and fill body and soul with the warmth of a loving puppy.
And they just taste so darn good!
So as the temp drops I head out to the market and get shopping. Inside the store, a demonstrator was wok searing some Asian marinated flank steak, and man it smelled good. It smelled — inspired. I took the hint and decided I might like to take these ribs on a trip to Asia myself. So I gathered up all the usual suspects and set to work. First the ribs –
Beautiful, right? Firm, meaty, fresh, bone in…
And the aromatics, deglazers and flavors – Onion, garlic, ginger, cilantro, hoisin sauce…
The whole thing came together in a popping, sizzling, gurgling pot of beefy, Asian, awesomeness.
After a few hours we had these –
And these –
And after we enjoyed a delicious plateful of slow braised short ribs Asian style we snuggled on the couch and let Jax choose the movie.
Kung Fu Panda – too appropriate.
Shanghai Short Ribs
- 4 lbs bone in short ribs
- 1 yellow onion - diced
- 3 cloves garlic - sliced
- 1 bunch scallions separated into light/dark greens - bulbs discarded
- 1 tsp crushed red pepper
- 1 bunch cilantro
- ½ cup low sodium soy sauce
- ¼ cup rice wine vinegar
- 4 cups beef broth/stock
- 2 tbsp + 2 tbsp orange juice
- 1 cup brown sugar
- 1 tbsp lemon juice
- ¼ cup hoisin sauce
- Preheat oven to 300F
- Brown the ribs in a heavy dutch oven - I like this one. Remove ribs, set aside.
- In the same pot sautee the onion, garlic, scallion (light green part only), hot seeds and cilantro stems in olive oil for 5 mins. Season with salt & pepper. Return ribs to pot along with any accumulated juices.
- Add soy sauce, rice wine vinegar, beef broth, 2 tbsp of orange juice and brown sugar to the pot. Bring to a boil. Skim. Cover and place in oven for 3-4 hours or until the meat is cooked through and fork tender.
- Remove ribs, skim fat from sauce, add remaining orange juice, lemon juice, and hoisin sauce and reduce till thickened - add ribs back to pot and glaze with sauce.
- Serve with white rice and garnish with chopped scallions (the green part) and fresh cilantro.
*Btw – Some links within this post are affiliate links for products that I truly like and use. This means that if you click and buy I might make a couple of pennies which I can then use to get more food to cook for you. Win win…