Asian-Style Braised Short Ribs

by Valerie Aikman-Smith, featured in Cooking In Cast Iron

Published by Weldon Owen

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Makes: 4-6 servings

Metric U.S.

Asian-Style Braised Short Ribs is a guest recipe by Valerie Aikman-Smith so we are not able to answer questions regarding this recipe

Arrange the ribs in a single layer in a nonreactive dish. In a bowl, whisk together the hoisin sauce, soy sauce, sherry, honey, asian sesame oil, ginger, five-spice powder, mustard, star anise, garlic, and chile. Pour over the ribs and turn to coat well. Cover and marinate in the refrigerator for at least4 hours or up to overnight.
Remove the ribs from the refrigerator and bring to room temperature. Preheat the oven to 350°F (180°C).
Place the ribs in a 5½- to 7-qt (5.5- to 7-l) braiser and pour the marinade over the top. Cover the pot and bake for 1 hour. Uncover and continue to cook for 30 minutes. Turn over the ribs and cook until the meat is very tender, the sauce has thickened, and the ribs are coated with a sticky brown glaze, about 30 minutes.
Remove from the oven, cover, and let stand for 5 minutes. Sprinkle the ribs with the green onions and cilantro and serve right away.
The sweet-and-spicy ribs are slowly braised in a dark, rich sauce of honey, toasted asian sesame oil, soy sauce, jalapeno, and fresh ginger. The tight-fitting lid and self-basting properties of the dutch oven allow the ribs to become succulent. You could also use a braiser.

Arrange the ribs in a single layer in a nonreactive dish. In a bowl, whisk together the hoisin sauce, soy sauce, sherry, honey, sesame oil, ginger, five-spice powder, mustard, star anise, garlic, and chile. Pour over the ribs and turn to coat well. Cover and marinate in the refrigerator for at least4 hours or up to overnight.
Remove the ribs from the refrigerator and bring to room temperature. Preheat the oven to 350°F (180°C).
Place the ribs in a 5½- to 7-qt (5.5- to 7-l) braiser and pour the marinade over the top. Cover the pot and bake for 1 hour. Uncover and continue to cook for 30 minutes. Turn over the ribs and cook until the meat is very tender, the sauce has thickened, and the ribs are coated with a sticky brown glaze, about 30 minutes.
Remove from the oven, cover, and let stand for 5 minutes. Sprinkle the ribs with the green onions and cilantro and serve right away.
The sweet-and-spicy ribs are slowly braised in a dark, rich sauce of honey, toasted sesame oil, soy sauce, jalapeno, and fresh ginger. The tight-fitting lid and self-basting properties of the dutch oven allow the ribs to become succulent. You could also use a braiser.