Asian-Style Braised Short Ribs

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The hubby loved them.

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Lots of work and time. The sauce didn't reduce after boiling for at least 30 min. Flavor was not that good.

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I made this tonight for a small dinner party I had. I made it with 4.55lbs of huge beef short ribs from Whole Foods. I did use the low sodium soy and it didn't turn out salty at all. All the ingredients were the same except I substituted half the water for more fresh squeezed orange juice and doubled the garlic and ginger. The dish was finger licking good and the meat almost melted in your mouth like butter. I do believe the lemongrass is a must as it added an amazing aroma to the dish. If anyone is having a problem finding it, you can find it at any Whole Foods. All in all a great dish that my family and guests were talking about long after it was devoured. Thanks Emeril!

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I'm the person who adds salt to everything and this recipe is incredibly salty. Take the advice of others and use low-sodium Soy Sauce. Otherwise, this is an incredibly flavorful dish. Wonderful. Just salty.

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This is a very good recipe. The sauce DOES get saltier and too intense when reduced. However the sauce is delicious before the reduction. So I will not reduce it the next time. My family loved this recipe and I loved the simplicity of the preparation. I used an ice bath (bain marie to de-fat the sauce.

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Winner! I followed the ingredient list as written and cooked them in a crock pot. Absolutely delicious. I did not think the marinade was too salty after diluting it with the water. Will definitely do again.

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These ribs are in oven as I type so the taste reveiw will come later. Seperating off the fat is very easy. Add ice cubes! The fat will adhere to the ice. Remove the ice before it melts in the pot and set the cubes in a bowl. The ice will melt leaving the fat as a solid to dispose of in your garbage. I have been using this method for soups, stews, well anything where I want the fat removed.

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Great recipe. The ribs came out delicious. I read the reviews ahead of time (thank you so much everyone for the great advice and I also seared the ribs first. I also used low sodium soy sauce and next time will use less soy and more water, was still a little salty for my taste. I also set the oven to 300 degrees and that was perfect. Will absolutely make again with the alterations.

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Amazing recipe. Thankfully I read these reviews prior. I pre-heated my oven temp to 325 and checked it after an 1 hour 45 minutes. It was still on the verge of being too hot. Next time, I will start even lower at 300 degrees. I would also trim the fat prior, the meat is already so rich in fat - trimming the noticable chucks prior would not hurt the flavor. Fat separated is a must. I ate mine with short grain brown rice and lightly sauteed Shitake Mushrooms. Delicous.

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Yet anouther winner. I used my slow cooker though. I also used just beef back ribs that I frenched. I like to save money.