A favorite at barbecues
Preheat the oven to 350 degrees F.
In a wide stockpot or Dutch oven, combine theshort ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orangejuice. Make sure that the stockpot is deep enough so that theshort ribs are submerged in the liquid.
Bake theshort 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 theshort ribs and the reduced sauce to the stockpot or Dutch oven, coating theshort ribs well with the sauce. Bake for 10 minutes, until theshort 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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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 729 | ||
Calories from Fat: 17 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 1282.9mg | 44 % | |
Potassium 332.2mg | 9 % | |
Total Carbohydrate 158.9g | 47 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 155.8g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 729
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