Asian Style Braised Boneless Beef Short Ribs

Ingredients

3 pounds boneless beef short ribs

3 tablespoons canola oil (I don't measure)

Several grinds black pepper

2 teaspoons of five spice powder

1 tablespoon of garlic, coarsely chopped

1 tablespoon ginger, coarsely chopped

1 teaspoon hot chili garlic sauce (clear plastic bottle – Rooster on label)

8 tablespoons soy sauce

2 cups rich chicken stock (I used chicken broth and add 1/2 package of glace) (Glace purchased at Let’s Get Cookin.

2 teaspoons cornstarch

4 teaspoons water

3 scallions minced and sprinkled over for garnish

1 teaspoon roasted sesame oil

Served with steamed rice.

Method:

1. Preheat oven to 375
2. Season the meat with pepper. 
3. Heat oil in a dutch oven until hot. Brown meat on all sides, remove from pan and set aside. Add 5 spice powder, garlic, and ginger to pot. Stir until it becomes aromatic.
4. Add chili sauce, soy and chicken stock to pot.
5. Return meat to pot and coat with liquid. Cover with a tight fitting lid. Place in oven for 45 minutes. Turn meat and cook for another 45 minutes.
6. Place pot on stove top. Remove meat. 
7. Bring the sauce to a boil. Make a slurry of the cornstarch and water then add to the sauce. Continue to gently boil  the sauce to allow it to thicken. Once sauce is thickened slice meat in ½ inch slices. Stir in sesame oil. Warm the meat in the sauce. Sprinkle meat with scallions. Serve with steamed rice.

Note:  This dish can be made ahead and placed into the refrigerator to cool. A layer of fat will form on the surface. Remove visible fat and reheat in an oven at around 200 degrees. This can also be done on the stove top by warming on a low burner.