Best 2 Asian Style Braised Short Ribs Recipes
Indulge in the tantalizing flavors of Asian-style braised short ribs, a culinary masterpiece that marries the richness of beef with a symphony of aromatic spices. This delectable dish is a harmonious blend of sweet, savory, and tangy notes, sure to tantalize your taste buds. Slow-cooked to perfection, the short ribs become fall-off-the-bone tender, absorbing the essence of a flavorful braising liquid infused with ginger, garlic, soy sauce, and a hint of brown sugar. Accompanying the short ribs are two equally enticing recipes: fluffy jasmine rice, a perfect canvas for soaking up the savory sauce, and a refreshing cucumber salad, adding a crisp and cooling contrast to the richness of the main course. Prepare to embark on a culinary journey that will transport your palate to the vibrant streets of Asia with this exceptional Asian-style braised short ribs experience.
Check out the recipes below so you can choose the best recipe for yourself!
KOREAN-INSPIRED BRAISED SHORT RIBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
- Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
- Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
- Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
- For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
- Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.
SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 5h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
- If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 90 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 39 grams, Sodium 1877 milligrams, Sugar 13 grams
Tips:
- Use a Dutch oven or braising pan with a tight-fitting lid to ensure the short ribs braise evenly and stay tender.
- Sear the short ribs in batches to ensure they get a nice brown crust, which adds flavor to the braising liquid.
- Use a variety of vegetables in the braising liquid to add flavor and nutrition. Some good options include carrots, celery, onions, garlic, and ginger.
- Add aromatics to the braising liquid, such as star anise, cinnamon sticks, and bay leaves. These will infuse the short ribs with warm, fragrant spices.
- Use a good quality soy sauce and rice wine. These ingredients will add a lot of flavor to the braising liquid.
- Braise the short ribs for at least 2 hours, or until they are fall-off-the-bone tender.
- Serve the short ribs over rice or noodles, and garnish with fresh herbs, such as cilantro or scallions.
Conclusion:
Asian-style braised short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The short ribs are braised in a flavorful liquid until they are fall-off-the-bone tender, and they are served over rice or noodles. This dish is sure to be a hit with your family and friends.
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