Author Notes
I made up this recipe after I found some amazing short ribs at the farmers market. I wanted to add bold Asian-inspired ingredients to make this sandwich pop! —MoodyCook
Ingredients
- braising liquid for short ribs
-
2 cups
coconut milk
-
2 cups
dark beer
-
1 tablespoon
fresh diced ginger
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3 pieces
green onion
-
6
bone-in short ribs
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4 tablespoons
olive oil
-
salt and pepper
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4 pieces
whole garlic
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1/2
onion
-
1/2
asian pear
- Asian pear slaw with jalepeno and cilantro.. topped with toasted coconut
-
1
julienne Asian pear
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1
diced jalepeno
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3 sprigs
fresh cilantro
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2 tablespoons
rice wine vinegar
-
1 cup
napa cabbage, rough chopped
-
1/4 cup
coconut, toasted
Directions
- braising liquid for short ribs
-
In a blender, combine coconut milk, green onion, ginger, garlic, and beer... blend until combined, heavily salt and pepper your short ribs and heat olive oil in pan, cook for 2 minutes on medium heat until seared and darkened brown. Then, add blended ingredients and place lid on top. set range to low heat. Simmer for 2 hours until meet falls off the bone.
- Asian pear slaw with jalepeno and cilantro.. topped with toasted coconut
-
combine all ingredients and add rice wine vinegar -
toast coconut in separate pan on low heat until golden brown
-
steamed bun - buy your favorite canned biscuits and separate and roll out, steam individually until they puff up
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