1. Season short ribs with salt and pepper and sear all sides in small batches over high heat in a cast iron pot in the vegetable oil over a stove top. You can nearly blacken them to develop a nice crust. Remove short ribs from pot and place on the side.
2. Remove fat from the pot, leave 1 tablespoon fat, scrape up blackened bits, and add garlic and ginger and sautee’ for 3 mins over medium heat.
3. Add short ribs back to the pot containing ginger and garlic, add pineapple juice (1-2cups), 3 tablespoons rice wine vinegar, 0.25-0.5 cup soy sauce (optional), 2 table spoons lime juice to the pot, and top up with beef stock, you do not need to submerge all the ribs but they should be partially covered.
4. Pre-heat oven to 300 degrees, place cast iron pot inside oven for 3-5 hours (I aim for 4 hours at least)
5. Remove pot from oven and then remove the ribs from braising liquid and place on the side. Return the braising liquid to the stove top, and add orange zest (1 tablespoon), 1 tablespoon sambal paste (adjust to preference), and 1 cup hoisin sauce and 1-3 tablespoons of brown sugar (I use atleast 2 tablespoons). Heat to a simmer over medium high heat until it is thickened and covers the back of a spoon. Skim off fat and strain the sauce to remove all the blackened impurities (Use a strainer, and repeat this step a couple of times or use a cheese cloth). (This step may take 45 mins to develop a good sauce). Once sauce is ready, place ribs back into the pot to reheat them and to coat the ribs with the sauce on all sides.
6. Brush sauce over place, plate with 2 short ribs per person.
Additional Options: Top the short ribs with shitake mushrooms. If using dried mushrooms, place in boiling water containing ginger and garlic to reconstitute and marinate for 24 hours. I prefer fresh shitake mushrooms. When using fresh mushrooms, I boil water with 1 head of garlic smashed, ~1 inch of ginger sliced. Place shitake mushrooms in a bowl and place boiling water over the mushrooms and let marinate for 2-3 hours. Remove mushrooms and do a rough chop. Then prior to serving, blend with short rib sauce to reheat them and coat the mushrooms. Then place a few mushrooms on top of each short rib.
Day before method: You can do a lot of the recipe the day before, slow cook the ribs for 3-4 hours the day before. Let them cool and place in the fridge. But before you put the pot back into the fridge, skim off the solidified fat. Next day reheat for 30 mins with cover off in the oven and then resume the previous steps.
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|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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