Beef Short Ribs Asian Style Recipe
Hey there, friends! Today, I want to share an exciting treat: a mouthwatering Short Rib dish infused with delicious Asian flavors. This recipe is so simple, the Short Ribs practically cook themselves. Get ready to enjoy a unique culinary experience as you savor the tender meat melting in your mouth. I hope you love this Short Rib recipe as much as I do! Be sure to let et me know what you think in the comments below.
Recipe Video
Recipe Ingredients
- 6 to 8 bones Beef Ribs
- 2 cups all-purpose Flour
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- Salt and Pepper
- 4 tablespoons Clarified Butter or Cooking Oil
- 1 Red Bell Pepper cut into ½ inch dice
- 2 cups Carrots cut into ½ inch slices
- 2 cups Celery cut into ½ inch pieces
- 6 to 8 Whole Garlic Cloves
- 2 tablespoons Mirin (sweet cooking rice wine)
- 2 tablespoons Rice Vinegar
- 2 tablespoons Soy Sauce
- 2 tablespoons Acacia Honey
- ½ cup Orange Concentrated
- 2 teaspoons Ginger shaved
- 6 to 8 cups Beef Stock (or enough to cover the ribs)
- 2 Oranges for zesting
- 1 large Bok Choy or 6 Small ones (chopped like the Chef did in the video)
- 6 Scallions cut into ½ inch slices
Recipe Instructions
Preheat Oven to 275ºF / 135ºC
- Mix the flour and the garlic and onion powders, salt and pepper and dredge the ribs to coat.
- In a sauté pan, heat 2 tablespoons of clarified butter and when hot, add the ribs and sauté on all sides until golden brown.
- In a Dutch oven, heat 2 tablespoons of clarified butter and when hot, add the onion and cook until golden brown.
- Add the bell pepper, carrots, celery, garlic, Mirin, Ginger, Rice vinegar, Soy Sauce, honey, orange concentrated, beef stock, orange zest (using a microplane grater) and the reserved ribs.
- Salt and pepper to taste and cook in the oven for about 2 hours.
- After 2 hours, adjust consistency with cooked roux, flour or cornstarch. Add white part of the Bok Choy and the scallions. Return in the oven for another 20 to 45 minutes OR UNTIL the meat is very tender.
- Add the green part of the Bok choy, scallions and orange zest (using an citrus zester). Adjust the seasoning with salt and pepper.
