Asian Braised Short Ribs

Asian Braised Short Ribs have become my go-to recipe for weeknight dinners at home. It's a type of one-pot-wonder that I constantly promote for busy moms like me. I am currently experimenting with Asian flavors and I am absolutely obsessed with ingredients like lemongrass, ginger, oyster and soy sauces. Lemongrass is probably the most unique one on the shopping list. I buy mine in the organic section at Fairway Market. Most of its flavor is concentrated in the lower part of these cane-like stalks. To release its natural oils, pound the lemongrass stalks with a meat mullet, then cut the stalks into thin strips, and mince them finely. Grated ginger adds warmth and spiciness to the braising liquid, along with thinly sliced hot red pepper and Harissa sauce. As a base, I quickly sauté onions, then add my Asian essentials, which include the lemongrass, ginger, and garlic, and cook it all together for few minutes. Cover the bottom of your Dutch oven with browned short ribs in one single layer. They will be very snug in the pot. Pour a braising liquid of chicken or beef stock mixed with soy and oyster sauces over the ribs. I then scatter baby vegetables, such as zucchini, carrots, and oyster mushrooms on top, but feel free to substitute with your own favorite vegetables. Cover and simmer the meat for 2 1/2 hours. By cooking it slow, the meat will become very tender. Sushi rice compliments short ribs the best. To serve, scoop rice into each bowl and top them with some of the braising liquid. Place two to three short ribs over the rice, sprinkle with sesame seeds and orange zest, and garnish the dish with finely chopped chives and parsley. Serve while it’s still hot!

Ingredients: beef short ribs, baby zucchini, oyster mushrooms, baby carrots, orange, ginger, garlic, lemongrass, red hot pepper, chives, onion, soy sauce, oyster sauce, chicken/or beef broth, harissa sauce, sesame seeds, salt, vegetable oil, sushi rice.

Cut short ribs into pieces.

Season generously with salt.

Even though short ribs will be braising in soy sauce, they still require a lot of seasoning because the meat is dense and salt needs to penetrate deep to really flavor it.

Heat a large Dutch oven over medium heat, pour a dash of oil and sear ribs in batches on all sides until browned, about 2 minutes per side. Transfer to a plate.

Dice onion finely. Set aside.

Lemongrass adds a wonderful citrusy aroma to the ribs. I buy my lemongrass already precut and ready to be used. Pound on the stalk with meat mullet for it to release the lemony oils, then cut stalk into thin strips. Chop those strips finely with a knife.

Grate ginger. You will need two tablespoons of it.

Slice hot red pepper thinly.

Peel garlic, cut it in half lengthwise and lift up green stem inside with a tip of a knife. It has a bitter taste and should always be discarded. Mince garlic cloves finely.

After you seared short ribs, don't wash the Dutch oven, instead wipe off excess oil with paper towels, keeping all the browning on the bottom of the pan intact. Pour fresh oil in and add onion, cook for 5 minutes, stirring often.

Then add ginger, lemongrass and harissa sauce, cook 3 minutes longer, stirring often. Add garlic and cook for 1 minute.

Add meat to the pot, preferably in one single layer. In a large bowl combine broth, soy sauce and oyster sauce, whisk until well incorporated and pour it over the meat. The meat should be completely submerged in braising liquid, add more stock if needed.

Scatter vegetables, mushrooms and hot pepper on top of the braising liquid (don't worry if vegetables aren't fully submerged, they will steam anyway). Bring liquid to a boil, lower the heat and simmer meat covered for 2 ½ hours.

To serve, scoop rice into each bowl and pour some of the braising liquid on top. Place two to three short ribs over the rice along with vegetables and mushrooms. Sprinkle with sesame seeds and orange zest, and garnish the dish with finely chopped chives and parsley. Serve while it’s still hot!

Bon Appétit!

Svitlana