sticky asian short ribs
I don’t know about you, but on the weekends I’m always on the hunt for hearty meals that we can eat together as a family, but that don’t take my time away from the family to make.
As such, I love winter time, when I can quickly prep a roast or cut of meat of some sort and throw it in the oven for hours of slow braising, and not have to touch it until I bring it out to serve.
This is one of those dishes. The prep time takes no time at all. The majority of your time will be spent browning the meat, but then it goes into the oven for several hours and comes out, basically ready to go. Throw some rice in the microwave, chop up some veggies for a side slaw, and you are good to go.
Need a weeknight meal you don’t have to worry about? Make this for an asian flared taco tuesday. All you need are tortillas and some toppings.
Added bonus? Because it’s sweet and sticky, without any added sugar, it appeals to the whole family. I’m sure yours will love it like mine does.
Ingredients:
5 large bone-in beef short ribs
2 Tbsp arrowroot powder
2 tsp chinese five spice
salt and pepper
2 Tbsp evoo
2 Tbsp sesame oil, divided use
3/4 cup tangerine juice
1/2 cup coconut aminos
2 Tbsp fish sauce
4 cloves garlic, minced
2 tsp dried ginger
1/2 cup rice wine vinegar
1 tsp dijon mustard
1 tsp kosher salt
Directions:
Preheat oven to 325.
In a large dutch oven, heat evoo and 1 Tbsp sesame oil on high until oil is shimmering.
Season short ribs with a generous amount of salt and pepper on all sides. Toss in arrowroot powder. Sprinkle chinese five spice on the side opposite the bone (typically the fatty side). Press to coat.
Add ribs to the dutch oven, starting with bone-side down, and rotating until all sides are browned. You should end up with the bone-side up.
While ribs are browing, in a bowl combine juice, coconut aminos, fish sauce, garlic, ginger, salt, vinegar, 1 Tbsp sesame oil, and dijon. Whisk ingredients together.
Once ribs are browned, turn down heat and pour sauce over them. Cover.
Place pan in oven.
Braise for 3 1/2 hours.
Remove from oven, place ribs in large bowl. Bone should fall right off. If large amounts of fat remain, remove those as well. Shred the rest of the meat.
Serve topped with sliced scallions and sesame seeds if desire.