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ASIAN STYLE BEEF SHORTRIBS
This is a melt in your mouth version of short ribs that has sweet glistening sauce that will have you wanting to have it again and again.
This can be made with flanken style ribs (cross cut) as well as the more popular cut of ribs as shown.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 6- 8 Servings
5 pounds short ribs
1 tablespoon Chinese 5 spice powder
1 large onion, roughly chopped
2 large carrots, peeled, roughly chopped
6 cloves garlic
1 tablespoon diced fresh ginger
4 Thai bird chiles or Serrano Chiles**SEE COOK'S NOTES**
1 cup red wine
1 cup Teriyaki sauce
½ cup dark sweet soy sauce**SEE COOK'S NOTES**
3 sprigs fresh thyme
2 quarts water to cover
½ cup chopped scallions for garnish
½ cup fresh chopped cilantro for garnish
Sea Salt and fresh ground black pepper to taste
Corn oil or peanut oil for cooking
1. Mix chile powder, coriander and cumin. Season the ribs with salt and pepper and
rub the spice mix all over.
2. On a hot, oiled grill, grill the ribs until all sides are well browned.
3. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic,
ginger and chiles.
4. Deglaze with wine and reduce by 50 percent. Add back the ribs, soy and Teriyaki
sauces, thyme and water to cover. Check for seasoning. The flavor of the liquid will
be the ultimate flavor of the ribs. Bring to a boil and simmer for 2½ to 3 hours, until
meat is tender and beginning to fall off of the bone. Remove ribs from liquid.
5. Strain liquid of all ingredient sediment, spices and and reduce by 20 percent or
until thick enough to coat the back of a spoon.. Return ribs to sauce, keep hot and
add scallions and cilantro to garnish after plating.
1. A little heat is necessary, but the dish will not suffer that much if you cut down on the chiles or
not add them at all.
2. If you cannot find dark, sweet soy sauce (A Thai product found in Asian markets or large supermarkets),
eliminate the Teriyaki sauce and add 1 cup of soy sauce mixed with 1/2 cup brown sugar in
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