Friday, February 24, 2012

Sticky Asian Style Short Ribs

It started out to be such a simple recipe when my wife spotted in a magazine.  It sounded tasty enough so we clipped the article and kept it for reference.  Oddly when I went to actually make it I discovered it called for an ingredient I have never ever seen...pre-cooked beef short ribs.  WTH...with gas over $4/gallon and rising I wasn't about to take off chasing down that ingredient when I had a nice package of Costco boneless beef short ribs ready to go at the house.

So...I next took a look at the "sticky glaze" recipe, saw where it could be improved and used that as the basis for the braise for the short ribs.  Same flavor profile as the glaze was put into the braising liquid and voila...I had my own "pre-cooked" ribs all set to go for the rest of the recipe.

The sticky glazed ribs I also changed up the recipe enough to call it my own.  Let's face it garlic is usually a key component in Asian style cooking and just couldn't make this without adding that wonderful garlicky heat to the glaze and braising liquid.

Speaking of the braise a little tip for you when it comes to the zest of the orange.  Use a vegetable peeler to avoid getting any of the pith in the braise.  It will keep that bitter element out and make it possible to pull out the ribs when done without any extra zest sticking to the ribs making it too "orangey".

Party planning. Yup this would be great for a party.  Cook through the braising and simply put them on a sheet pan until you are ready to glaze and bake off to warm them.  Saves you kitchen time when you should be entertaining your guests.

These are really, really tasty ribs once you are done.  Serve over rice cooked in broth for a bit more flavor, add in some steamed snow peas and you have a meal!

Sticky Asian Style Short Ribs
4 lbs boneless beef short ribs
pepper to taste
2 T vegetable oil
1 T sesame oil
1 onion sliced.
Braising liquid
4 c water
4 t better than bouillon beef flavor
6 cloves garlic
zest of one orange
juice of two oranges.
1/4 c soy sauce
1 T fish sauce
Sticky Glaze
1/3 c orange marmalade
1/3 c hoisson sauce
1 glove garlic minced on microplane
1 1/2 t fresh ginger minced on microplane
1 T soy sauce

Preheat oven to 325F.
In large braising pan heat oils over medium high heat.  Pepper the beef to taste.  Sear all sides until deep golden brown.  Remove beef and add onion cooking until translucent.  Add water and deglaze bottom of pan.  Add braising liquid ingredients.  Return beef to pan.  Cover and bake 1 1/2 hours until fork tender.

Prepare glaze by adding all ingredients to a small bowl and whisk until well blended.

Remove short ribs from braising liquid, discard the liquid.  Place ribs on sheet pan.  Increase oven to 350F.
Brush on glaze to the short ribs.  Bake in oven 15 minutes.  Serve hot with Rice.

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