Braised Short Ribs W/ Lemongrass, Ginger, Hoisin (Crockpot)

Amarante

Sun, Mar 12 2017, 10:10 am

This was a good dish if you like Chinese flavors - I did brown the ribs first to build up flavor but if you want to skip that step, you can. You do have to saute the veggies though.

Braised Short Ribs With Lemongrass, Ginger, and Hoisin

Excerpt From: Laidlaw, Kim - Quick Slow Cooking: More than 125 tempting recipes with hectic schedules in mind

makes 6–8 servings

The dark sweetness of hoisin sauce along with the bright sparkle of ginger, lemongrass, and rice vinegar impart robust flavor to these succulent ribs. Serve them with fragrant jasmine rice and a cucumber salad dressed with seasoned rice vinegar.

ingredients

3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
5½–6 lb (2.75–3 kg) flanken-cut beef short ribs
¼ cup (2 fl oz/60 ml) canola oil
4 cloves garlic, minced
4 green onions, white and pale green parts, thinly sliced
2 tablespoons peeled and minced fresh ginger
1 teaspoon red pepper flakes
2 stalks lemongrass, tender bulb part only, trimmed, halved lengthwise, and crushed with a meat pounder
1 cup (8 fl oz/250 ml) low-sodium beef broth
½ cup (4 fl oz/125 ml) low-sodium soy sauce
½ cup (4 fl oz/125 ml) hoisin sauce
½ cup (4 fl oz/125 ml) rice vinegar
½ cup (3½ oz/105 g) firmly packed dark brown sugar
¼ cup (2 fl oz/60 ml) Sriracha sauce

step by step

PREP On a plate, stir together the flour, 1 teaspoon salt, and ½ teaspoon pepper. Turn the short ribs in the seasoned flour, coating evenly and shaking off any excess.

BUILD FLAVOR (OPTIONAL) Put a flameproof slow-cooker insert (or frying pan) on the stove top over medium-high heat, then add the oil and warm until hot. Working in batches to avoid crowding, add the short ribs and cook, turning as needed, until evenly browned, 10–12 minutes. Using tongs, transfer to a plate and set aside.

QUICK COOK If you have included the browning step, pour off all but ¼ cup (2 fl oz/60 ml) of the fat from the insert (or pan) and return to medium-high heat.

If you are starting here, put a flameproof slow-cooker insert (or frying pan) on the stove top over medium-high heat, then add the oil and warm until hot.

Add the garlic, green onions, ginger, pepper flakes, and lemongrass and cook, stirring, until fragrant, about 1 minute. Pour in the beef broth and deglaze the insert, stirring and scraping up the browned bits on the insert bottom with a wooden spoon. Stir in the soy sauce, hoisin sauce, vinegar, sugar, and Sriracha sauce and bring to a boil.

SLOW COOK Transfer the insert (or contents of the pan) to the slow cooker, add the ribs, and spoon the broth mixture over the ribs to coat evenly. Cover and cook on the low-heat setting for 6 hours. The ribs should be fork-tender.

ASSEMBLE Transfer the ribs to a platter and cover to keep warm. Remove and discard the lemongrass from the braising liquid. Using a large spoon, skim off and discard as much fat as possible from the surface of the braising liquid.

SERVE Divide the ribs among individual plates, spoon the braising liquid over and around them, and serve right away.