asian short ribs


in an effort to become a better person, and more responsible meat eater, i’ve made some changes in my weekly grocery shopping routine. instead of doing a “one-stop” trip to trader joe’s for all our weekly essentials and then a whole foods “drive-by” for some specialty items and meat, i’ve signed up for a weekly produce delivery from full circle farm. they have an amazing sustainably raised meat program as well as dairy and eggs, all of which are organic and locally produced with not a factory in sight! i am a firm believer in the food chain, but factory farms are killing our environment and producing low quality food. i can no longer participate in their existence so buying meat and produce just got a little pricier in my household. but, just like at large grocery chains, there are some cuts of meat that are always a bit cheaper because they need a little more skill, finesse, or patience to prepare. don’t fear dear readers. i have some great recipes that highlight these gems of meaty goodness and really make them shine. short ribs were on special this week so let’s get cooking!

sticky sweet asian short ribs (serves 4)

1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup mirin (sweet rice wine)
1 teaspoon ground ginger
6 garlic cloves, peeled
1/2 teaspoon red pepper flakes
1/2 cup brown sugar
the zest and juice of one orange
1/4 cup hoisin sauce
3 lbs short ribs
water to cover
1 tablespoon fresh scallions, chopped fine
preheat oven to 300 degrees.
in a large bowl or measuring cup, whisk together the first 9 ingredients. pour over the short ribs in a large dutch oven and add enough water just to cover. cover the pot and simmer in the oven for 3 hours, until the short ribs are tender and separate easily from their bones.
remove the ribs to a plate and discard bones. pour the braising liquid in a fat separator. return the liquid, sans fat, back to the pot and cook over a high flame until it’s reduced to a thick syrupy glaze, about 10 minutes. add the ribs back to the pot to coat in the glaze. sprinkle with the chopped scallions and serve over rice. enjoy!
short ribs can be cooked so many different ways, but this is definitely my family’s favorite. i love that i can stick them in the oven and forget about them for a few hours too. the leftovers make awesome asian tacos… just shred the meat and serve with julienned carrots and napa cabbage in moo shu wraps!

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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
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