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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