Asian Short Ribs Recipe
Print recipeIngredients
- 2lb English cur short ribs
- 2 scallions
- 1 piece ginger
- 2 cloves garlic
- 2 tablespoons dark brown sugar
- 1/4 cup soy sauce
- 2 tablespoons oil
- 1/4 cup Mirin or Sherry
- 2 cups beef or chicken stock
- 2 tablespoons flour
- 2 tablespoons butter
Directions
| Step 1 | |
  In food processor chop ginger, garlic and scallion (reserving one scallion for garnish) to a fine mince, rub this mixture on ribs, saving any extra | |
| Step 2 | |
 Make a marinade of the soy sauce and sugar, and put ribs into marinade, adding any remaining ginger,garlic, scallion mixture to the marinade Marinate for 2-8 hours | |
| Step 3 | |
 Remove ribs from marinade, and scrape off the scallion mixture off, dry ribs with a paper towel, save marinade Heat oil in a heavy pot over medium-high heat, when oil is hot add ribs and brown on all sides | |
| Step 4 | |
 Once ribs have browned remove them from the pot, and scrape out any of the scallion mixture from the pot so they don't burn, but don't clean the pot! Add mirin and remaining marinade to deglaze pan | |
| Step 5 | |
| Add stock to pot, and return ribs to pot, as soon as liquid starts to boil, reduce heat to a low simmer, cover and cook on low for two hours.Ribs are done when they are fork tender (when a long-pronged fork is stuck into the meat the meat should easily slide off the fork) | |
| Step 6 | |
|
In a separate small pot, on low heat, melt butter, and add flour, stir to combine and cook for two to three minutes, then add some of the cooking liquid from the ribs,a little at a time, until gravy starts to thicken. Taste for seasoning | |
| Step 7 | |
| Slice remaining scallion on the bias,for garnish. Serve over rice or Chinese noodles. | |