ASIAN BRAISED SHORT RIBS
Jason Glover
6
25 minutes
3 hours
920
Slow cooked, fork-tender short ribs in a rich sauce flavored with red wine, spices, and lots of garlic. These Asian Braised short ribs are proof that not all ribs have to be done on the grill!
Ingredients
- 2 tbsp avocado oil
- 5 lbs (about 12 pieces) short ribs
- Kosher salt and freshly ground pepper, to taste
- 9 cloves garlic, peeled and lightly crushed
- 1 large sweet onion, roughly chopped
- 4 cups beef stock
- 2 cups red wine
- ¾ cup rice wine vinegar
- ⅓ cup honey
- 5 whole star anise
- 1 cinnamon stick
- 3 whole cloves
- 1 4" piece fresh ginger, peeled and thinly sliced
- 2 tsp fish sauce
- Cooked jasmine rice, for serving
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Tools
Directions
- Preheat oven to 325°F.
- Heat the avocado oil in a large Dutch oven over medium-high heat. Season the shorts ribs generously with salt and pepper and cook, in batches, for 3-4 minutes on each side, until golden brown. Transfer the ribs to a plate and set aside.
- Reduce heat to medium. Add the garlic and onion to the Dutch oven and cook, stirring frequently, until golden, about 10 minutes.
- Pour in the broth, wine, vinegar, and honey. Add the star anise, cinnamon stick, clove, ginger, and fish sauce. Stir to combine.
- Return the short ribs to the pot. Cover and transfer to the oven. Cook for about 3 hours, until the ribs are fork tender.
- Transfer the cooked ribs to a plate using tongs or a slotted spoon. Use a fine strainer or cheesecloth over a medium bowl to strain the sauce. Skim the fat from the top and discard.
- Pour the sauce back into the pot and cook over medium heat for about 10 minutes, until thickened. Return the ribs to the sauce and toss to coat.
- Serve the short ribs over rice, add some sesame seeds and sliced green onion to the top and Enjoy!
