8 pieces short ribs, bone-in
3 carrots, peeled and cut into chunks
1 medium onion, sliced
1-2 pc lemongrass, cut into 2 inch pieces and smashed
2 oranges
½ T chili garlic paste (I use Lan Chi brand, green and white label, available at Asian grocers)
¼ c peanut oil
Salt and ground grains of paradise or black pepper
Water
Preheat oven to 300 degrees.
Heat oil in large Dutch oven. Season short ribs with salt and grains of paradise or pepper. Sear short ribs on all sides to deep brown caramelization. Do in batches if necessary. Remove beef from pot, and pour off all but 2 T fat. Caramelize onions and carrots in remaining fat in pan. When they have good color, remove to plate with ribs and pour off remaining fat. Squeeze the oranges by hand into a small bowl and dissolve chili paste in the juice. Deglaze pot with juice mixture then turn off heat. Put veggies back in pot, followed by ribs. Nestle smashed lemongrass and orange quarters among the ribs. Add water to the level of the ribs, so that they are just shy of submerged, with about ¼ inch sticking out of the liquid. Cover and cook in oven 3-4 hours till very tender. Cool to room temp, remove oranges and lemongrass and then store in fridge.
To serve, heat oven to 350. If there is solid fat on top of the pan of chilled ribs, you can remove it.
Take pan out of fridge to come to room temp, and then put in oven to reheat for 45 minutes to an hour. When ready to serve, gently remove ribs and veggies from liquid into a serving dish, and hold to the side. Defat pan juices, then put in a medium saucepan and heat over high to reduce to desired thickness. Taste for seasoning, then pour over ribs and vegetables.
To make in slow cooker: follow all instructions, but instead of putting the meat and veggies back in the pot, out them in your slow cooker pot. Continue following directions, cooking on the high setting of your cooker for about 8 hours. You can reheat in your cooker for 2-3 hours on low.
Check out my blog www.wineanddinewithkatie.blogspot.com and click on crock pot recipes! The pork tenderloin is to die for! So is the chicken and dumplings.
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8 pieces short ribs, bone-in
3 carrots, peeled and cut into chunks
1 medium onion, sliced
1-2 pc lemongrass, cut into 2 inch pieces and smashed
2 oranges
½ T chili garlic paste (I use Lan Chi brand, green and white label, available at Asian grocers)
¼ c peanut oil
Salt and ground grains of paradise or black pepper
Water
Preheat oven to 300 degrees.
Heat oil in large Dutch oven. Season short ribs with salt and grains of paradise or pepper. Sear short ribs on all sides to deep brown caramelization. Do in batches if necessary. Remove beef from pot, and pour off all but 2 T fat. Caramelize onions and carrots in remaining fat in pan. When they have good color, remove to plate with ribs and pour off remaining fat. Squeeze the oranges by hand into a small bowl and dissolve chili paste in the juice. Deglaze pot with juice mixture then turn off heat. Put veggies back in pot, followed by ribs. Nestle smashed lemongrass and orange quarters among the ribs. Add water to the level of the ribs, so that they are just shy of submerged, with about ¼ inch sticking out of the liquid. Cover and cook in oven 3-4 hours till very tender. Cool to room temp, remove oranges and lemongrass and then store in fridge.
To serve, heat oven to 350. If there is solid fat on top of the pan of chilled ribs, you can remove it.
Take pan out of fridge to come to room temp, and then put in oven to reheat for 45 minutes to an hour. When ready to serve, gently remove ribs and veggies from liquid into a serving dish, and hold to the side. Defat pan juices, then put in a medium saucepan and heat over high to reduce to desired thickness. Taste for seasoning, then pour over ribs and vegetables.
To make in slow cooker: follow all instructions, but instead of putting the meat and veggies back in the pot, out them in your slow cooker pot. Continue following directions, cooking on the high setting of your cooker for about 8 hours. You can reheat in your cooker for 2-3 hours on low.
http://smittenkitchen.com/2010/01/southwestern-pulled-brisket/
http://www.food52.com/recipes/search?c=1&recipe_search=slow%20cooker