Author Notes
Short ribs braised in a bath of spices, soy sauce, and rice wine until the meat becomes tender and falls off the bone. —Vy Tran
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Ingredients
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3 pounds
English-cut bone-in short ribs
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2 tablespoons
olive oil
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2
cloves of garlic, smashed
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¼ cups
soy sauce (Maggie or Kikkoman brand)
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¼ cups
hoisin sauce (Lee Kum Kee brand)
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½ cups
cup rice wine (Shaoxing brand)
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½ cups
brown sugar
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3 cups
water
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2
lemongrass stalks, tender bulb part crushed
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1
stub of ginger, thumb size, crushed
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2
cinnamon sticks
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5
star anise
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kosher salt and freshly ground pepper
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2 green onions, white and pale green part, thinly sliced
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cilantro leaves, chopped
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cooked white or brown rice to serve
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your favorite vegetables (optional)
Directions
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Preheat oven to 375˚F.
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Place ginger, cinnamon sticks, and star anise on a baking tray and bake in the oven for 10 minutes.
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In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
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Season short ribs with salt and pepper.
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Place a Dutch oven on the stove over medium-high heat and add oil.
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Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes. Remove everything and set aside.
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Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
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Return garlic, lemongrass, ginger, and spices to the Dutch oven.
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Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
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Return ribs to pan and bring to a simmer for about 10 minutes.
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Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
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Transfer the ribs to a platter and cover to keep warm.
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For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
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Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with green onion and cilantro. Serve right away.
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Note: this dish is best enjoyed the same day. If you have leftover, make sure the ribs are covered in braising liquid otherwise they will dry out.
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