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Author Notes: I love this recipe because it gives me some time during the day to get things done around the house. I can put it together in the morning, stick it in the oven around noon and forget about it. The smells that fill my house are AMAZING! I try and always use Harris Ranch beef, but I've used the local supermarket beef and it works just fine. I usually shoot for somewhere between 3-6 pounds of boneless short ribs, depending on how many from the whole fam damily is showing up. Boneless is just plain easier to deal with. There's a few things that can be hard to locate: the Sambal Oelek, Miso paste, and Shoyu can put up a fight sometimes. You can substitute regular soy sauce for Shoyu, but Aloha Shoyu can't be matched! If you can't find any veal stock (or don't want to pay for it!) just use an organic beef broth, 2-3 cartons usually does the trick. - HouseHusband - HouseHusband
Food52 Review: Living in Seattle, I've grown to love Asian flavors, so I was very excited to make this recipe. It has many ingredients, but you can easily do the chopping and measuring while you brown the meat, making everything come together and ready for the oven within one hour. The ginger, herbs, and spices create a lovely fragrance. The flavors marry together and become rich, complex, and wonderful. The sauce is perfect without reducing it. I served this over brown rice with sauteed broccoli. My guests begged for more and kept repeating, "This is really delicious!" If you want to reduce the amount of sodium, you could use less shoyu and increase the veal stock, but we all thought it was perfect as is. - SwoonMySpoon
- 3-4 pounds Boneless Shortribs
- Olive Oil
- 1 1/2 cup Ginger, sliced (no need to peel it)
- 2 Whole Heads Garlic, halved along their equator (make sense?)
- 3 Yellow Onions, chopped
- 2 Large Carrots, peeled and chopped
- 3 Celery Sticks, chopped
- 1 bunch Green Onions, chopped
- 2 cups Mirin Wine
- 2 tablespoons Sambal Oelek Chili Paste
- 2 Stalks of Lemon Grass (make sure and beat them a little bit)
- 2-3 Limes, juiced
- 2 cups Shoyu
- 1/2 tablespoon Miso Paste (I like white miso)
- 1/4 cup Honey
- Veal Stock (or beef broth)
- 1 cup Rice Wine Vinegar
- 1 bunch Cilantro, stems chopped off
- 2 tablespoons Chinese Five Spice
- 1 tablespoon Whole Black Pepper
- The first thing to do is brown the short ribs. Lay out a cookie sheet with some flour on it and rub the meat down. If it's easier you can cut the meat into smaller pieces (maybe 2-3 pieces). In a heavy bottomed pot, heat enough oil to cover the bottom of the pot. Brown both sides of the meat, 3-5 minuets each. Kill the heat, pull the meat out and set it aside.
- Heat your oven to 300. Take the same heavy bottomed pot used for the meat and add a bit more olive oil so the bottom is covered again. Add the ginger, garlic, onions, carrots and celery and cook over a medium high heat until they begin to get nice and brown (10-15 minuets). Make sure and work the veggies around with a wooden spoon to keep them from burning (browning is okay though). Add the green onions and cook for another 4-5 minuets. Add the mirin and stir all the browned veggies around, trying to scrape the stuff off of the bottom.
- Turn the heat off and put the beef back in the pot. Add the Sambal Oelek, lemon grass, shoyu, miso paste, honey, lime juice and rice wine vinegar. Make sure it's fairly combined (mixing the stuff up before adding it helps). Now break out your veal stock (or boxes of beef broth) and add enough to cover the piece(s) of meat completely. Now add your cilantro, five spice and black pepper.
- Now the easy part. Cover the pot with foil, or if you have a nifty top, put that on. Slide the sucker in the oven and set your timer for 4 hours.
- At the four hour mark turn off the oven and pull it out. After a quick cool down carefully remove the short ribs with a slotted spoon (they tend to fall apart when they're warm, so if you can let them cool down a bit they are much easier to handle) and set it aside. Strain out all the liquid and save it for the sauce.
- For the sauce, heat up some of the reserved liquid and let it cook down to an slightly thick sauce. If it cooks down too much it will just be salty and lame, so make sure and taste it as it cooks. Reheat the ribs in the sauce and then serve the in a big bowl with the sauce all over or on the side.