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Hoisin short ribs
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| Hoisin Braised Short Ribs | |
| 1 ½ to 2 pounds | boneless beef short ribs |
| 2 tablespoons | vegetable oil |
| ½ cup | onion, chopped |
| 1 pound | carrots, peeled and chopped |
| 2 tablespoons | tomato paste |
| ¾ cup | red wine |
| 1 cup | beef stock |
| ½ cup | Hoisin Sauce |
| 2 tablespoons | brown sugar |
| ¼ cup + 2 tablespoons | orange juice |
| 1 cup | water |
| 6 sprigs | fresh thyme |
| Salt | |
| pepper to taste | |
Pat the short ribs dry and season with salt and pepper. In a Dutch oven, heat 1 tablespoon of the oil over medium high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and then remove them from the pan. Set aside.
Preheat the oven to 325 degrees. Add the remaining tablespoon of oil to the pot. Add the onions and carrots; sauté until caramelized, 10 to 12 minutes. Push aside the onion mixture, add the tomato paste, and brown for 2 to 3 minutes. Mix in the onion mixture, add the red wine, and stir to scrape up brown bits from the bottom of the pot. Reduce the sauce until slightly thickened, about 5 minutes. Add the beef stock, Hoisin, brown sugar, orange juice, water, thyme leaves, and bring to a simmer. Put the ribs back in the pot, cover, and transfer to the oven. Braise the ribs until they are very tender, about 3 hours, checking the pot and stirring every hour. Taste and adjust the salt and pepper, serve the ribs with the sauce over top.
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