Ginger Soy Braised Short Ribs
I've been a little obsessed with this dish lately. Braising is a no fail method to creating an outstanding meal. We wanted to share one of our favorites. Enjoy!
Serves 6
3 Tbs. Vegetable oil
4 lbs beef short ribs
Kosher salt
black pepper
1 onion, chopped
2 carrots, peel & chopped
2 cups sliced wild mushrooms
1 1-inch peeled ginger, diced
2 cups chicken or beef stock
1/2 cup soy sauce
1/3 cup dry sake
1/4 cup dark brown sugar
1 cinnnamon stick
1 bay leaf
1/2 bunch cilantro
Preheat oven to 325. Heat 1 tablespoon of oil in a large pot over medium-high heat. Season short ribs with salt and pepper on both sides.
Working in batches, sear short ribs, reducing heat as needed to avoid over browning, until short ribs are browned on all sides, 10 to 12 minutes per batch. Transfer to a plate and drain all but 1 tablespoon of drippings.
Add onion, carrot, mushrooms and ginger to pot. Saute, stirring often, until fragrant, about 2 minutes. Add soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer.
Return short ribs to pot, nestling them side by side in liquid. Add stock, leaving 1/3 of the short ribs exposed. Cover with foil and transfer to oven. Braise until ribs are fork-tender, about 2.5 hours. Remove ribs from pot and strain liquid through a fine-mesh sieve, into a large measuring cup. Discard solids. Skim fat from cooking liquid.
Ribs can be made two days ahead. To reheat, preheat oven to 350. Bake short ribs with strained liquid covered until heated through. Nom Nom!
