Asian-Style Braised Short Ribs

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: Emeril's Butcher Shop

Rated: 5 stars out of 5Rate itRead users' reviews (60)

RECIPE
COMMENTS & REVIEWS(60)

Cook Time:
3 hr 15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 3 hr 15 min
Total:: 3 hr 30 min

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Ingredients

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

Directions

Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

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Comments & Reviews

recipe Asian-Style Braised Short Ribs
Rick Racine, WI 02-07-2010
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Excellent Recipe
Rated: 5 stars out of 5

I've made this one several times and it is always delicious. I don't think you need to make any changes to the portions,... ingredients, etc. The only thing I would highly suggest is that you cook a day ahead. Let the sauce cool and remove the fat the next day. Then when you reheat it the liquid will the reduce like it should. I like to serve over rice and for a change of pace mashed sweet potatoes. Read more
recipe Asian-Style Braised Short Ribs
chloe chicago, IL 02-03-2010
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excellent recipe
Rated: 5 stars out of 5

I did not have lemongrass and it still tasted good. I added a stick of cinnamon and cook it in medium low hear for 2 hours... stove top and it tasted fantastic!Read more
recipe Asian-Style Braised Short Ribs
anna New York, NY 01-24-2010
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great recipe if you have time
Rated: 4 stars out of 5

flavorful and fairly easy and straightforward recipe. similar to other ratings, would say that the reduction segment of the... recipe does not work well. After 15 minutes we just moved forward with the baking. Read more
recipe Asian-Style Braised Short Ribs
Mary Anh Canton, MI 01-03-2010
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So Delicious!!
Rated: 5 stars out of 5

The braised short ribs were soooooo delicious!! My husband and son gobbled this dish up. My 3 year old who barely eats any... protein had 3 servings of the short ribs. Served it with sauteed rapini and jasmine rice. Only complaint was that the sauce wouldn't reduce. Had it on the stove for about 40 minutes and it only went down alittle. Definitely not a healthy dish, but it was sooooo worth it!! There was alot of fat to skim off.Read more
recipe Asian-Style Braised Short Ribs
Andy San Mateo, CA 11-07-2009
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ONE OF THE BEST Short Ribs I've ever made
Rated: 5 stars out of 5

This is a restaurant quality recipe. I have tried to make short ribs many times in the past and alway end up with a red wine... recipe. This one blows away any red wine recipe I've ever made. If you like the salty and sweet combo, this is for you. Not mention it was very easy. I sweet potato mashed potatoes instead of rice and the potatoes absorbed the sauce on the plate. It was an excellent combo.Read more
recipe Asian-Style Braised Short Ribs
Dawn Jackson Heights, NY 10-28-2009
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Needed one more spice
Rated: 4 stars out of 5

This recipe is wonderful but lacked a bit of exotic which was star of anise. I added 4 star of anise to the pot before... placing it in oven. The result was amazing! It gave the dish a Vietnamese touch! I also felt this dish needed to be accompanied by a stronger flavored mash root therefore I made a mixture of yellow turnip and potato mash. Perfect! Read more