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beer braised chicken thighs, lemony potato rounds, green beans
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General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Monday, March 21, 2011

Hoisin Braised Short Ribs

Hoisin Braised Short RibsOnce again, there was a short rib recipe and I just had to try it. Even better, it was specifically for boneless short ribs and it was a Top Chef recipe. I first saw this on Mary Ellen's Cooking Creations. She got it from the How to Cook Like a Top Chef cookbook and made some adaptations. I made some more adaptations and here you have it.  This recipe was Hosea's creation, I was never a huge Hosea fan from the show, but this recipe swayed me to his side a bit.  As per usual, short ribs are a hit in this house.  The Hoisin and orange juice adds a pleasant sweetness to the dish.
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 and 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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