Asian Braised Short Ribs
- 3 lbs English-cut bone-in short ribs
- 2 tbsp olive oil
- 2 cloves of garlic, smashed
- ¼ cup soy sauce (Maggie or Kikkoman brand)
- ¼ cup hoisin sauce (Lee Kum Kee brand)
- ½ cup rice wine (Shaoxing brand)
- ½ cup brown sugar
- 3 cups of water
- 2 lemongrass stalks, tender bulb part crushed
- 1 stub of ginger, thumb size, crushed
- 2 cinnamon sticks
- 5 star anise
- kosher salt and freshly ground pepper
- 2 green onions, white and pale green part, thinly sliced
- cilantro leaves, chopped
- cooked white or brown rice to serve
- your favourite vegetables (optional)
- Preheat oven to 375˚F.
- Place ginger, cinnamon sticks, and star anise on a baking tray and bake in the oven for 10 minutes.
- In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
- Season short ribs with salt and pepper.
- Place a Dutch oven on the stove over medium-high heat and add oil.
- Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes. Remove everything and set aside.
- Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
- Return garlic, lemongrass, ginger, and spices to the Dutch oven.
- Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
- Return ribs to pan and bring to a simmer for about 10 minutes.
- Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
- Transfer the ribs to a platter and cover to keep warm.
- For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
- Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
- Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with green onion and cilantro.
- Serve right away.