Braised Short Ribs with Lemongrass, Ginger, and Hoisin

Amarante

Wed, Jan 18 2023, 12:57 pm

This was excellent if you like "Asian" flavors. Searing the meat adds flavor. I think this could just as easily be braised in a lowish oven as a crockpot.

It heats up well as do most braised meat dishes and it is easier to get rid of the fat the next day.

Braised Short Ribs with Lemongrass, Ginger, and Hoisin

makes 6–8 servings

Excerpt From: Kim Laidlaw - Williams-Sonoma Quick Slow Cooking.

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 beefshort 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 mincedfresh 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.

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.