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BEEF - SHORT RIBS - Shanghai Short Ribs of Beef With Chilies and Soy
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Shanghai Shortribs of Beef With Chilies and Soy WALL STREET JOURNAL Serves: 10 For the ribs: | |
5 tablespoons | safflower oil |
10 (16-ounce) | beef short ribs, trimmed of excess fat |
1 (5-inch) piece | fresh ginger, (about 10 ounces), thinly sliced |
6 | garlic cloves, sliced |
½ cup | finely chopped lemongrass |
2 dried Thai chilies | |
1⅓ cups | soy sauce |
10 cups | water |
1 teaspoon | sugar |
2 teaspoons | kosher salt |
For the glaze: | |
1 cup | hoisin sauce |
2 | garlic cloves, minced |
½ cup | soy or tamari sauce |
½ cup | honey |
¼ teaspoon | five-spice powder |
2 dried Thai chilies | |
1 teaspoon | finely grated orange zest |
4 tablespoons | Champagne vinegar |
3 tablespoons | chopped cilantro, Thai basil and/or chives, for garnish (optional) |
For the cucumber-radish rémoulade (optional): | |
¼ cup | mayonnaise |
2 tablespoons | Dijon mustard |
4 teaspoons | wasabi paste |
Salt | |
freshly ground black pepper | |
2 pounds | cucumbers, peeled, seeded and thinly sliced |
1 pound | red radishes, thinly sliced |
½ cup | finely minced chives |
Stick to Short Ribs: Warming Winter Comfort Food
1. Make ribs: Heat oil in a medium lidded Dutch oven over medium-high heat. Working in batches, cook ribs until golden-brown, 3-4 minutes per side.
2. Decrease heat to medium, and cook ginger, garlic, lemongrass and chilies until golden and fragrant, 5 minutes. Add soy sauce, water, sugar, salt and ribs to pot. Cover and gently simmer until ribs are tender, about 1 hour.
3. Meanwhile, make glaze: In a medium saucepan over medium-high heat, simmer hoisin, garlic, soy sauce, honey, five-spice powder, chilies, orange zest and vinegar until sauce is thick enough to coat the back of a spoon, about 10 minutes.
4. Preheat broiler. Remove tender ribs from liquid and transfer to a rimmed baking sheet. Brush glaze all over ribs, reserving extra, if there is any. Broil until glaze starts to bubble, about 3 minutes per side.
5. Meanwhile, make cucumber-radish rémoulade: In a large mixing bowl, combine mayonnaise, mustard, wasabi paste and salt and pepper to taste. Fold in cucumbers, radishes and half of chives. Transfer to a serving bowl. Garnish with remaining chives.
6. Transfer ribs to a platter and brush with extra glaze, if you have some, before serving. Garnish with chopped cilantro and serve with rémoulade, if desired.
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