Asian Style Short Ribs

Sometimes, when I don’t update the ol blog, it is because I am eating out. A lot. Sometimes it is because I haven’t been cooking anything good or locally grown. Lately, I can not rely on the over-used excuses. I cook a ton and get the majority of my food at the farmers’ market. What gives? I think it might be a little thing called summer. Ah. Summer. You see, in summer, there is a thing called the sun. And if you live in Oregon it really only comes out a few months of the year – and every day is full of happiness, rainbows and miniature ponies. Apparently, I would rather be enjoying it than writing the blog.

But, since I do cook sometimes, I have been stock-piling things to share. I made some Asian-style short ribs recently that were fantastic. Usually I make a version that is a little more traditional, but I needed something with more zing for the warmer weather.

I searched the internet for options and found this recipe from Emeril. I changed it a bit, but I kept the core of his recipe by adding hoisin sauce, ginger, and orange juice to the braising liquid. Makes for a yummy combination.

Emeril suggested serving this over rice, but I chose a horseradish mashed potato (to make, just add a couple tablespoons or prepared horseradish when mashing).

The end result has a distinctly lighter flavor than my traditional, heavier short rib recipes – which means you can eat it in the summer while enjoying the SUN!

Asian-Style Short Ribs (Serves 6)

4 pounds beef short ribs, cut into 4-ounce portions
2 Tbsp olive oil
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
3 (5-inch) stalk lemongrass, halved and smashed
2 Tbsp grated ginger
1/4 cup light brown sugar
2 cups of water
1/4 cup sliced green onion bottoms, white part only (save green parts for final presentation, if desired)
1 tsp hot sauce
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 Tbps fresh lemon juice

Preheat the oven for 350 degrees. Pat dry and then sprinkle the short ribs with salt and pepper. Heat the 2 Tbsp of oil in a heavy-bottomed pot (that can go in the oven) over med-high heat. Brown each side of the short ribs, turning after three to five minutes (be sure not to crowd the pan too much). After browning, combine soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onions, hot sauce, and 1/2 the orange juice into the pot and cover tightly. Place in the oven for about 3 hours, or until the meat falls off the bone.

Take the pan out of the oven and turn the heat up to 425. Remove the short ribs from the pan, but keep the braising liquid. Pour off the fat and place the rest of the liquid on the stove on medium-high. Add the hoisin sauce and bring to a boil until the liquid has reduced to about a cup. Discard solids and stir in the remaining orange juice and lemon juice. Return the meat to the pan, toss and heat in the oven for about 10 minutes.

Spoon meat and a little juice over a pile of mashed potatoes – adding the green onions if you wish.