Serves 4
For this recipe you will need:
2 tablespoons vegetable oil
Eight 8-ounce pieces beef short ribs with bone, tied
1 cup diced onion, 1/2-inch dice
1/2 cup diced carrot, 1/2-inch dice
1/2 cup diced celery, 1/2-inch dice
2 tablespoons minced garlic
2 tablespoons peeled, minced ginger
1 tablespoon tomato paste
4 cups chicken stock
1 1/2 cups dry red wine
1/2 cup light soy sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons Asian chili-garlic sauce
2 tablespoons minced orange zest
1 tablespoon Chinese five-spice powder
2 tablespoons all-purpose flour
2 teaspoons cornstarch
6 tablespoons cold water
1) Preheat oven to 325 degrees F.
2) In a large, heavy-bottomed Dutch oven with a lid, heat the oil over medium-high heat. Add the short ribs and brown on all sides for a total of 8 to 10 minutes. You may have to brown the ribs in batches, depending on the size of the pieces.
3) Remove the meat from the Dutch oven and set aside. Add the onions and carrots to the Dutch oven and sauté, stirring occasionally, until lightly browned, 6 to 8 minutes.
4) Add the celery, garlic, and ginger and sauté, stirring occasionally, until soft and lightly browned, 3 to 4 minutes.
5) Add the tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
6) Add the stock, wine, soy sauce, vinegar, brown sugar, chili-garlic sauce, orange zest, and five-spice powder and bring to a boil.
7) Return the ribs to the Dutch oven, bring the liquid to a boil, cover, and place in the preheated oven. Braise until the meat is tender, 1 1/2 to 2 hours.
8) Transfer the ribs to a warm platter, cover with aluminum foil, and keep warm.
9) Strain the braising liquid into a clean 4-quart saucepan and skim off excess fat. Over high heat, bring the braising liquid to a boil and reduce by 1/3, 5 to 8 minutes. Reduce the heat to a simmer.
10) In a small bowl, combine the flour and cornstarch. Stir in the cold water to make a slurry. Add the slurry to the reduced braising liquid, stirring to combine. Simmer to a sauce-like consistency. Taste and correct the seasoning, if necessary.
11) Remove the strings from the short ribs and return them to the sauce. If necessary, simmer gently until the ribs are hot.
For this recipe you will need:
1) Preheat oven to 325 degrees F.
2) In a large, heavy-bottomed Dutch oven with a lid, heat the oil over medium-high heat. Add the short ribs and brown on all sides for a total of 8 to 10 minutes. You may have to brown the ribs in batches, depending on the size of the pieces.
3) Remove the meat from the Dutch oven and set aside. Add the onions and carrots to the Dutch oven and sauté, stirring occasionally, until lightly browned, 6 to 8 minutes.
4) Add the celery, garlic, and ginger and sauté, stirring occasionally, until soft and lightly browned, 3 to 4 minutes.
5) Add the tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
6) Add the stock, wine, soy sauce, vinegar, brown sugar, chili-garlic sauce, orange zest, and five-spice powder and bring to a boil.
7) Return the ribs to the Dutch oven, bring the liquid to a boil, cover, and place in the preheated oven. Braise until the meat is tender, 1 1/2 to 2 hours.
8) Transfer the ribs to a warm platter, cover with aluminum foil, and keep warm.
9) Strain the braising liquid into a clean 4-quart saucepan and skim off excess fat. Over high heat, bring the braising liquid to a boil and reduce by 1/3, 5 to 8 minutes. Reduce the heat to a simmer.
10) In a small bowl, combine the flour and cornstarch. Stir in the cold water to make a slurry. Add the slurry to the reduced braising liquid, stirring to combine. Simmer to a sauce-like consistency. Taste and correct the seasoning, if necessary.
11) Remove the strings from the short ribs and return them to the sauce. If necessary, simmer gently until the ribs are hot.
