ASIAN BRAISED SHORT RIBS

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
Dutch Oven
Tongs
Fine Strainer
Cheese Cloth
Cutting board 
Knife

DIRECTIONS:

1. Preheat oven to 325°F.
2. 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.
3. Reduce heat to medium. Add the garlic and onion to the Dutch oven and cook, stirring frequently, until golden, about 10 minutes.
4. Pour in the broth, wine, vinegar, and honey. Add the star anise, cinnamon stick, clove, ginger, and fish sauce. Stir to combine.
5. Return the short ribs to the pot. Cover and transfer to the oven. Cook for about 3 hours, until the ribs are fork tender.
6. 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.
7. 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.
8. Serve the short ribs over rice, add some sesame seeds and sliced green onion to the top and Enjoy!

Inspired by: Bon Appétit