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Category: Ribs
Prep Time: Cook Time: Total Time:
3 lbs boneless beef short ribs (used bone-in short ribs)
Salt and freshly ground black pepper
2 tbsp vegetable oil
1 c chopped onion
1 c peeled and chopped carrots
1 c chopped celery
1/4 c tomato paste
1 c dry red wine
2 c beef stock or low sodium beef broth
1 1/2 c hoisin sauce
1/4 c firmly packed brown sugar
3/4 c orange juice
2 c water
Leaves from 1 bunch fresh thyme, a few sprigs reserved
Pat the short ribs dry and season with salt and pepper. In a Dutch oven or other heavy-bottomed ovenproof pot, heat 1 tbsp of the oil over medium high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and then remove them from the pan. Set aside.
Preheat the oven to 325 degrees. Add the remaining 1 tbsp oil to the pot. Add the onions, carrots, celery and saute until caramelized, 10 to 12 minutes. Push aside the onion mixture, add the tomato paste, and brown for 2 to 3 minutes.
Mix in the onion mixture, add the red wine, and stir to scrape up brown bits from the bottom of the pot. Reduce the sauce until slightly thickened, about 5 minutes. Add the beef stock, hoisin, brown sugar, orange juice, water, thyme leaves, and bring to a simmer. Put the ribs back in the pot, cover, and transfer to the oven. Braise the ribs until they are very tender, about 3 hours, checking the pot and stirring every hour. Transfer the ribs to a platter and keep warm.
Strain the sauce through a fine mesh sieve into a medium saucepan. Taste and adjust the seasoning, then reheat the sauce. To serve, divide the short ribs among 4 dinner plates. Top with the sauce and garnish with the thyme sprigs.
NOTE: Served the short ribs over mashed potatoes and with garlic sauteed spinach.
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HOISIN BRAISED BEEF SHORT RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
3 lbs boneless beef short ribs (used bone-in short ribs)
Salt and freshly ground black pepper
2 tbsp vegetable oil
1 c chopped onion
1 c peeled and chopped carrots
1 c chopped celery
1/4 c tomato paste
1 c dry red wine
2 c beef stock or low sodium beef broth
1 1/2 c hoisin sauce
1/4 c firmly packed brown sugar
3/4 c orange juice
2 c water
Leaves from 1 bunch fresh thyme, a few sprigs reserved
Pat the short ribs dry and season with salt and pepper. In a Dutch oven or other heavy-bottomed ovenproof pot, heat 1 tbsp of the oil over medium high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and then remove them from the pan. Set aside.
Preheat the oven to 325 degrees. Add the remaining 1 tbsp oil to the pot. Add the onions, carrots, celery and saute until caramelized, 10 to 12 minutes. Push aside the onion mixture, add the tomato paste, and brown for 2 to 3 minutes.
Mix in the onion mixture, add the red wine, and stir to scrape up brown bits from the bottom of the pot. Reduce the sauce until slightly thickened, about 5 minutes. Add the beef stock, hoisin, brown sugar, orange juice, water, thyme leaves, and bring to a simmer. Put the ribs back in the pot, cover, and transfer to the oven. Braise the ribs until they are very tender, about 3 hours, checking the pot and stirring every hour. Transfer the ribs to a platter and keep warm.
Strain the sauce through a fine mesh sieve into a medium saucepan. Taste and adjust the seasoning, then reheat the sauce. To serve, divide the short ribs among 4 dinner plates. Top with the sauce and garnish with the thyme sprigs.
NOTE: Served the short ribs over mashed potatoes and with garlic sauteed spinach.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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