Asian Beef Short Ribs
When I spot beef short ribs at Costco, I buy a large pack. This recipe makes about eight servings and fits in my large Dutch oven (7-quarts). We have plenty of left overs to heat up the next day or freeze for a quick dinner on a busy weekday night. The entire family loves this dish, just the right mixture of spices with a little kick of heat. Even my son places it towards the top of his list of favorite meals.
Asian Beef Short Ribs
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 7 pounds beef short ribs
- 1/4 cup canola oil
- 6 cloves garlic minced
- 6 green onions white portion sliced thin
- 3 tablespoons ginger minced
- 1 teaspoon red pepper flakes
- 2 stalks lemon grass halved and quartered
- 1 1/2 cups beef broth
- 3/4 cup soy sauce
- 1/2 cup hoisin sauce
- 3/4 cup rice vinegar
- 1/2 cup packed dark brown sugar
- 1/2 cup chili hot sauce Siracha or similar
Instructions
- Add canola oil to a large fry pan and set to medium high heat.
- On a plate, mix flour, salt and pepper. Dredge beef ribs in flour mixture and add to the hot fry pan. Working in batches, brown ribs on both sides and set aside in a large Dutch oven (about 7 quarts).
- In the fry pan, add garlic, green onion, ginger, red pepper flakes and lemon grass. Heat for just about a minute until fragrant and add broth. Deglaze the pan and bring to a low boil. Add remaining ingredients, stir to mix and bring back to a low boil.
- Pour liquid from fry pan over ribs in the Dutch oven, cover with lid. Place Dutch oven in a preheated 350° oven and cook until tender, about 2.5 hours.
- Remove lemon grass stalks and skim off fat.
- Serve over steamed jasmine rice.