Asian-Style Braised Short Ribs Recipe

Oct 05, 2012 @ 5:07 PM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 713
Daily Value: 36%
Servings: 2

Fat	43g	66%
Saturated	16g	82%
Trans	2g	0%
Carbs	51g	17%
Fiber	2g	9%
Sugars	31g	0%
Protein	36g	71%
Cholesterol	119mg	40%
Sodium	2357mg	98%
Calcium	100mg	10%
Magnesium	70mg	18%
Potassium	745mg	21%
Iron	5mg	29%
Zinc	7mg	50%
Vitamin A	211IU	4%
Vitamin C	10mg	17%
Thiamin (B1)	0mg	15%
Riboflavin (B2)	1mg	31%
Niacin (B3)	9mg	47%
Vitamin B6	1mg	53%
Folic Acid (B9)	32µg	8%
Vitamin B12	3µg	49%
Vitamin D	0µg	0%
Vitamin E	2mg	8%
Vitamin K	11µg	14%
Fatty acids, total monounsaturated	21g	0%
Fatty acids, total polyunsaturated	4g	0%

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Will Budiaman

In creating the sauce for these short ribs, I aimed for a balance of sweet, salty, spicy, and tanginess that's so crucial in many Southeast Asian dishes. The brown sugar, soy sauce, Thai chiles, and vinegar all come together to create a harmony of flavors that's wonderful and delicious.

See all braising recipes.

Click here to see Heavenly Short Rib Recipes.

INGREDIENTS

1 tablespoon canola oil
3/4 pound boneless short rib steak, cut into large chunks
1 yellow onion, chopped
4 Thai chiles, halved
10 cloves garlic, chopped roughly
One 3-inch piece ginger, minced
1/2 cup low-sodium soy sauce
1 tablespoon seasoned rice vinegar
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon chopped mint, for garnish
1 tablespoon chopped cilantro, for garnish

DIRECTIONS

Preheat the oven to 300 degrees.

Heat the canola oil in a large sauté pan over high heat. Add the short ribs and sear on both sides, about 5 minutes. Add the onion, chiles, garlic, and ginger and cook, stirring occasionally, until the onion is brown around the edges, about 10 minutes. Remove the short ribs to a plate with a slotted spoon.

In a bowl, mix together the soy sauce, rice vinegar, and brown sugar. Add the mixture together with the short ribs and their juices to the pan. Cover with a lid, place in the oven, and braise until tender when pierced with the tip of a knife, about 1 ½ hours.

Let the short ribs cool in their liquid. Place in the refrigerator overnight. The next day, skim off any solidified fat at the top, and drain the meat and vegetables, reserving the cooking liquid.

Transfer the cooking liquid back to the sauté pan and reduce over high heat for 15 minutes. Add the cornstarch, stir, and cook until thickened, about 1 more minute. Place the meat and vegetables back in the pan to reheat briefly, and serve garnished with the mint and cilantro.