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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Asian Braised Short Ribs

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Asian Braised Short Ribs Empty Asian Braised Short Ribs

    Post by Lobo Tue 02 Feb 2016, 7:36 pm

    Asian Braised Short Ribs Img96l
    Asian Braised Short Ribs
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    Prep Time: 30 minutes
    Cook Time: 380 minutes
    Servings: 6
    These slow-cooked beef short ribs are seasoned with Chinese five spice, an aromatic blend of Szechuan peppercorns, cinnamon, star anise, fennel and cloves. For optimum flavor, grind the whole spices just before using.





    • 530

    Ingredients:


    • 2 Tbs. whole Chinese five spice
    • 4 lb. bone-in beef short ribs
    • 2 to 3 Tbs. olive oil
    • 1 large yellow onion, cut into 1⁄4-inch slices
    • 4 garlic cloves, thinly sliced
    • 1⁄3 cup plum wine
    • 1⁄3 cup soy sauce
    • 1⁄3 cup rice vinegar
    • 1⁄4 cup sesame oil
    • 1 Tbs. chili garlic paste
    • 2 Tbs. grated fresh ginger
    • Zest of 1 orange, peeled with vegetable peeler
        into 1⁄2-inch strips, plus juice of 1 orange
    • 1⁄4 cup sugar dissolved in 3⁄4 cup boiling water
    • Steamed rice for serving

    Directions:

    Using a spice grinder, grind the Chinese five spice. Season the short ribs with the five spice and shake off the excess.

    In a heavy sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a slow cooker.

    Add more oil to the pan if needed. Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the wine, stirring to scrape up the browned bits. Increase the heat to medium-high and cook until the wine is reduced by half, 2 to 3 minutes. Transfer to the slow cooker along with the soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and sugar mixture. Cover and cook on high for 6 hours according to the manufacturers instructions.

    Spoon the fat off the sauce. Transfer the ribs and sauce to a serving bowl and serve with steamed rice. Serves 6.

    Williams-Sonoma Kitchen

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