Monday, June 7, 2010

Beef Short Rib Asian Style

Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck.

A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscles and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are numerous ways to butcher short ribs. The ribs can be separated and cut into short lengths, typically about 2 inches long, called an "English cut", "flanken cut" across the bones, typically about 1/2 inch thick, or cut into boneless ribs.

Short ribs may be long-cooked, as in pot-au-feu, a classic of French cuisine, or rapidly seared or grilled, as in Korean cuisine, in which short ribs called galbi, are marinated and grilled over charcoal. A specific type from Hawaii is known as Maui-style ribs. Other popular preparations are barbecue and braising.

In this recipe for Asian Style Short Ribs the short ribs are slowly braised for 3 hours with classical style asian flavors, finished for the last 10 minutes in a reduced sauce and served over jasmine rice.

5 pounds beef short ribs, # 9991340
1 cup soy sauce # 8002164
1/4 cup rice wine vinegar # 5330204
3 cloves garlic, peeled and smashed # 7489339
1 (5-inch) stalk lemongrass, halved and smashed # 5104823
1 tablespoon peeled and minced ginger # 7015597
1/2 cup light brown sugar # 3010741
1 quart water
1/2 cup sliced green onion bottoms, white part only # 1326438
3/4 teaspoon crushed red pepper # 760462
1/4 cup fresh orange juice # 6952311
1/4 cup hoisin sauce # 9080482
2 tablespoons fresh lemon juice # 4037511
Jasmine Rice, for serving # 6311930
Sliced green onion tops, optional for garnish # 1326438


Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar,
garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed
red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is
deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and
falling off the bones. Remove the short ribs from the braising liquid and cover to
keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising
juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil
over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain.
Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining
2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven,
coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season
each portion with the orange zest and garnish with the green onions if desired

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