Embedded Files
Prep time: 30 min
Cook time: 2 hours 45 min
Servings: 9
1 - 100 gram
Serve with cauliflower mash or Sweet Potato Grits
Ingredients
3 tbsp olive oil infused with lemon
3 pounds choice beef short ribs bone in
144 grams pears
1 tbsp lemon grass stir-in paste
17 grams ginger
80 grams green onions
1/3 cup chili sauce
127 grams tomato paste
15 fluid ounces red wine merlot bogle by fancy1
2 cups organic beef broth
1/4 cup orange juice
2 tbsp peel or zest oranges
1 fluid ounce naturally brewed less sodium soy sauce
22 grams sesame seeds roasted
1/2 fluid ounce sesame oil blend by ka-me
1 tbsp premium fish sauce Thai kitchen
2 tbsp brown sugar swerve
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
Lower the oven temperature to 250 ° F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes.
Page updated
Google Sites
Report abuse