Asian Style Short Ribs With Lacquered Carrots Recipes

ASIAN-STYLE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

ASIAN STYLE SHORT RIBS WITH LACQUERED CARROTS

Steps:

• Preheat oven to 350 degrees.
• Rinse short ribs and pat dry with paper towels. Sprinkle with salt. Coat bottom of a 5- to 7-quart Dutch oven with a thin film of oil and set pot over medium-high heat. When oil shimmers, add enough short ribs to cover the bottom in one layer. Cook, without stirring, until short ribs lift easily from pot with tongs and are well browned on bottom, about 5 minutes.
• Turn and brown on the other side, about 5 minutes more. Transfer to a plate and continue with remaining short ribs, adding more oil to pot in between batches as needed.
• Meanwhile, stir together orange juice, soy, sugar and red pepper flakes. Set aside. When the last batch of short ribs has been removed from pot, drain off all but 1 tablespoon fat and add onion. Cook, stirring, until onion is softened, about 2 minutes. Add ginger and garlic and stir 1 minute more until fragrant. Pour in orange juice mixture, let come to a boil, then put short ribs back in pot 1 at a time, bone side up; don't worry if you have to snuggle them a bit.
• Cover pot and transfer to oven. Cook until meat peels easily away from bone when prodded with a fork, 1 1/2 to 2 hours. Remove from oven and transfer meat and bones to a plate. (The recipe can be made ahead to this point; let cool to room temperature and place short ribs and sauce in separate containers and store, covered, in the refrigerator for up to 2 days.).
• If serving the dish right away, cover meat with foil to keep warm. Tilt pot to one side and spoon off as much fat as possible from sauce. Place pot over high heat and add carrots and 1 cup water; bring to a boil. (If made ahead, lift and remove solidified fat from top of sauce. Put sauce in a wide, deep pan, add carrots and water and continue as directed.) Reduce heat slightly and cook, uncovered, at a steady simmer until sauce is reduced by about half and carrots are just tender, 12 to 15 minutes. Return meat briefly to pan to rewarm, then serve. (If reheating meat, cover pan and heat in sauce for about 10 minutes more.).

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS

Steps:

• Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
• If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

SLOW-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

ASIAN SHORT RIBS WITH CARROTS AND RICE

Steps:

• In a large Dutch oven heat 1 tbls. of the oil over medium heat. Add the onion and garlic; sauté until soft, about 10 minutes. Remove the onions from the pan and heat the remaining oil. Brown the beef in 2 batches; remove from pan.
• Put the onions back into pan and add tomatoes, sherry, plum and hoisin sauces, the salt, pepper, and hot pepper flakes. Simmer the sauce for 10 minutes. Add the beef, cover and simmer 1 hour, stirring occasionally. Uncover and continue cooking 30 minutes.
• While short ribs are cooking, prepare the carrots. Bring a pan of water to boil, add the carrots and cook 5 minutes. Drain and rinse with cold water to stop the cooking.
• Add the carrots to the meat and continue to cook 15 minutes. Sprinkle with sesame seeds and serve meat and sauce over the hot rice.