• CP

stewed asian short ribs



Have you ever put star anise + beef together?? We hadn't. It blew our minds. Kind of like the lamb + cinnamon + feta combo in our lamb+feta meatballs....I digress.


In this recipe, *cue lazy move*, we use the flat of the brisket // short ribs // full beef ribs (aka whatever is on sale or in the freezer) and adjust the amount of liquid + cooking time. We go for fork-tender over a specific time, but let's call it a 3 hour cook time if you really need something to hold onto there (check the meat around 2.5 if you want to peek).


This recipe IS SO GOOD. Need some anecdotal data?

The first time we made this, I put the top back on the dutch oven after we devoured everything for dinner, threw it in the fridge, and used it as a base to cook ANOTHER cut of beef in it the next night. same exact recipe the next night. don't judge, this is a safe space. you'll get it if you make it.


shout out to Meyers + Chang (Boston, MA) for inspiring this #epicnosh. Check out Meyers + Chang at home to learn from their amazingly approachable Chinese food cookbook.


seared short ribs (step #5 complete!)



INGREDIENTS


  • 4 LBS short ribs *want a recipe with less meat? email houseofnosh@gmail.com or leave a comment

  • 7-8 CUPS chicken stock

  • 1 medium white onion, coarse chop

  • 5 garlic cloves, smashed

  • 3 thai chilis / 2 jalapenos / a few pinches of red pepper flake

  • 4 whole star anise

  • 3 TBSP black garlic molasses (we love this but it's optional, use 1 TBSP honey instead)

  • 3 TBSP soy sauce

  • 2 TBSP sugar

  • 2 TBSP veg oil

  • 1 TBSP sesame oil (don't have it? that's okay, it'll still be delish)

  • 2 TSP salt, 1 TSP peppa'

  • a bunch of chopped cilantro + fried onions for topping

  • optional: 2 scallions roughly chopped whites + greens, serve on white rice or with roasted veggies


RECIPE


  1. Place a rack in the center of your oven + preheat your oven to 350 degrees Fahrenheit.

  2. In a large bowl, whisk together the stock, onion, scallions, garlic, ginger, star anise, thai chilis, soy sauce, sugar, black garlic molasses/honey, and sesame oil. note: this is the braising liquid + it can be made up to a day in adv and stored in the fridge!

  3. Season your short ribs with salt + peppa'. Do this before you put your pan on to preheat so they can sit and season for a quick minute.

  4. Preheat a large dutch oven / braising dish over med-high heat for 10 minutes.

  5. Once your pan is hot hot, turn it down to medium and quickly add veg oil. Sear your short ribs for 3-4 minutes on each side. remember, browning adds the first layer of flavor for this dish! put the meat in the pan + SET A TIMER. We don't move those babies till they've been down for at least 2 minutes.

  6. Add the braising liquid to the short ribs and bring everything to a boil.

  7. Put the top on or cover your braising dish with tin foil and throw that into the over for 3 hours (or until your meat is fork-tender and to your liking).

  8. Top with cilantro and demolish this delicious meat feast. If you need recommendations for storing the cooked meat, send an email to houseofnosh@gmail.com and I can share!


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