Get home deliveryCustomer Service

Register Now

• Sign In
• E-mail preferences

OxfordPress.com

Braised Short Ribs with Asian flavors

By Ann Heller

Dayton Daily News

This recipe is a variation of a Chinese cooking technique called "red cooking," using soy sauce and broth, plus a little sugar, as the braising liquid. The recipe is adapted from John Ash Cooking One on One (Potter, $37.50). The bottled Asian chile-garlic sauce is available at Asian stores and in the international section of many supermarkets. McCormick brand spices now offer Five-Spice powder, which is also easily found at Asian markets. Serve over noodles or mashed potatoes.

Makes 4 or 8 servings

4 pounds meaty beef shortribs with bones (about 8 pieces)

4 tablespoons Canola oil, divided

1 1/2 cups chopped green onions, both white and green (about 3 bunches)

2 tablespoons peeled and minced fresh ginger

1 cup chopped carrots

1 1/2 cups medium-bodied red wine

4 cups reduced-sodium chicken stock*

1/4 cup rice vinegar

3/4 cup lite soy sauce

3 tablespoons light brown sugar, packed

2 tablespoons Asian chile-garlic sauce

3 tablespoons finely grated orange zest

1 tablespoon Chinese five-spice powder

2 teaspoons cornstarch mixed with 2 tablespoons flour

Preheat oven to 375 degrees.

In a Dutch oven or large, heavy-bottomed skillet with a lid, heat 2 tablespoons of the oil. Brown the ribs on all sides over high heat, and remove from the pot to a plate. Pour off any fat from the pot. Add the remaining 2 tablespoons oil and cook the onions, ginger and carrots until lightly browned, about 3 to 4 minutes. Add the wine, broth, vinegar, soy sauce, sugar, chile-garlic sauce, orange zest and five-spice powder.

When everything is simmering, return the ribs to the pot, cover tightly and place in the oven for 2 1/2 to 3 hours until the meat is almost falling off the bone.

To serve immediately transfer the ribs to a serving plate or individual plates, keeping a bone with each piece. Cover with foil to keep warm.

Strain the cooking liquid into a fat separator (or strain into a clean pot, let sit a few minutes and skim off the fat that rises to the top). Boil the liquid uncovered until is reduced by about a third, about 5 minutes. If you like a thicker sauce, lower the heat and stir in the cornstarch mixture and simmer another 3 to 4 minutes. Taste and add salt and pepper if needed. Pour over the ribs.

To make ahead, just strain the sauce into a separate container and refrigerate. At serving time remove the congealed fat from the surface of the chilled liquid, then boil and reduce as described above. Reheat the ribs in the finished sauce.

* Swanson's 4-cup box of chicken broth is recommended.