Braised Short Ribs – Asian Style

It is so much fun to dine at the Paquette restaurant with Don at the helm. This is one delicious dish to serve. It made two meals for the three of us and, yes, licking the plate was a good show of appreciation. Uh, sorry Mom!

  • 5 lbs. boneless beef short ribs, cut into 4 oz. portions
  • 3/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 3 garlic cloves, peeled and smashed
  • 1 tbsp. peeled and minced fresh ginger
  • 1/2 cup light brown sugar, packed
  • enough water to cover the ribs
  • 1 small onion, chopped
  • 3/4 tsp. crush red pepper flakes
  • 1/4 cup fresh orange juice
  • 1/4 cup oyster sauce
  • 2 tbsp. fresh lemon juice
  • long grain rice, for serving
  • 2 tsp. finely grated orange rind, for serving

Preheat oven to 350 degrees.

In a wide Dutch oven, combine the ribs, soy sauce, vinegar, garlic, ginger, brown sugar, water, onion, crushed red pepper and 2 tbsp. of the orange juice. The pan you are using must be deep enough to ensure the ribs are submersed in the water. Bake, covered in the oven, for 3 hours or until the meat separates easily.

Remove the ribs from the liquid and cover to keep warm. Drain the fat off the liquid and discard. Place the remaining liquid in a medium saucepan with 1/4 cup of the oyster sauce and bring to a boil over a medium heat until there is approximately 1 1/4 cups left. Strain this through a fine mesh strainer, making sure to discard any solids. Stir in the remaining orange juice and lemon juice.

Return the ribs and reduced sauce to the Dutch oven, coating the ribs with the sauce. Bake for about 10 minutes until all are heated through and are slightly glazed. Serve hot over the rice and season each portion with the orange zest.

Bring on a fresh, crisp salad and glass of lovely Sangiovese red wine. What could be better?


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