Friday, September 17, 2010

Hoisin Short Ribs

Serve the gravy from these scrumptious ribs over white rice or egg noodles.

Prep time: 25 minutes
Cook time: 1 hour and 50 minutes
Yield: 6 servings
  • 1 tablespoon vegetable oil
  • 4 lbs. beef short ribs, cut into 3" pieces and trimmed of excess fat
  • 1 large onion, chopped
  • 4 garlics cloves, chopped
  • 2 tablespoon grated ginger
  • 2 cans (14.5 oz. each) beef broth
  • 1/2 cup hoisin sauce
  • 2 tablespoon honey
  • 3 tablespoon red-wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 package (8 oz.) carrot sticks (or 4 large carrots, cut into sticks)
  • Sliced green onion (optional)
How to make:
  1. In large Dutch oven, heat oil over medium heat. Add ribs in batches, and brown. Transfer browned ribs to large bowl. Remove and discard all but 1 tablespoon cooking liquid. Add onion and cook 3 minutes. Add garlic and ginger, and cook 1 minute. Transfer ribs back to Dutch oven.
  2. Heat oven to 375 degrees F. Add broth, hoisin sauce, honey, vinegar, and red pepper to Dutch oven. Heat to boiling. Cover, then transfer to oven. Bake until tender, about 1 1/2 hours.
  3. Transfer ribs to a roasting pan, and keep warm in oven set at low. Skim fat off cooking liquid, and transfer back to Dutch oven. Heat to boiling and cook 5 minutes. Add carrots and cook until mixture thickens, about 6 minutes longer.
Nutrition per serving: 420 cal.; 31 g pro.; 19 g fat; 27 g carb.; 33 mg calcium; 2 g fiber.

Kitchen tip: In Step 3, transfer cooking liquid to a large glass measuring cup and place in freezer for 20 minutes. As it cools, the fat will rise to the top, making it easier to skim off.

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