Asian Braised Shortribs
(courtesy of Laura Rowland, Reno Patagonia head chef. Serves 4 to 6)
5 pounds Korean-style short ribs (beef chuck flanken, cut ½ inch thick across bones; about 20 pieces)
¼ cup flour
canola oil
salt and pepper
6 garlic cloves, minced
6 spring onions (white and pale green only)
¼ cup ginger minced
1 teaspoon red pepper flakes
1 lemongrass stalk, cut into four pieces, halved lengthwise and crushed with a meat pounder
1 cup beef broth
½ cup soy sauce
½ cup hoisin sauce
½ cup rice vinegar
½ cup dark brown sugar
¼ cup Sriracha or chili garlic sauce
Preheat oven to 350 degrees F. Combine flour, salt, and pepper in a shallow dish. Dredge ribs in seasoned mixture and shake off excess. Add canola to sauté pan and brown ribs. Remove ribs from pan and set aside. Add garlic, green onion, ginger, red pepper flakes, and lemongrass to the pan and sauté on medium to high heat until fragrant, about one minute. Pour in broth and deglaze. Stir in soy sauce, hoisin, rice vinegar, dark brown sugar, and chili garlic sauce. Bring to a boil. Remove from heat and transfer ribs to a large Dutch oven. Add the broth mixture. Add more stock if ribs are not submerged. Cover and cook until tender, about two to four hours. Skim excess fat and remove lemongrass.
Serve over jasmine rice with Napa cabbage, carrots, and scallions.
