Asian-influenced braised beef ribs, adapted from a recipe found at Food52.com.
- 3–5 lb English-cut bone-in short ribs (one whole plate)
- 2 Tbsp olive oil
- 4 cloves of garlic, smashed
- 2–3 dried hot chilies, such as arbol or Japones
- ¼ C soy sauce
- ¼ C hoisin sauce
- ½ C rice wine (Shaoxing wine, or sub a dry white wine)
- ½ C brown sugar
- 3 C water
- 2 lemongrass stalks, tender bulby part crushed
- 1 stub of ginger, thumb size, crushed
- 4 cinnamon sticks
- 5 whole star anise
- 4 scallions, cut into 2-inch lengths
- Kosher salt and freshly ground black pepper
Have green onions and chopped cilantro for serving
- Preheat your oven to 375°F (191°C).
- Trim most of the fat cap from the ribs. Score the underside of the bones so that flavor can penetrate the membrane more easily.
- If your ribs came in a whole plate, cut them apart with a sharp knife. Season them liberally with kosher salt and black pepper.
- Heat a large, heavy roasting pan over medium-high heat.
- Toast the ginger, anise, chilies, garlic, lemongrass, and cinnamon sticks in the pan until fragrant and somewhat charred in places.
- Remove the spices to a plate and set aside.
- In the same pan, brown the ribs. Lay them on their sides and brown them well, then place them on their backs and brown as much of the back as you can.
- Remove the ribs to a platter, put the spices back in the pan. To the pan, add the brown sugar, the soy sauce, the hoisin, the wine, scallions, and the water. Bring to a boil.
- Put the ribs back into the pan on their sides. The liquid should not come more than halfway up the ribs. Cook them for about 10 minutes on the stovetop like this.
- Insert a probe from your ChefAlarm into the thickest meat of the thickest rib. Set the high-temp alarm for 203°F (95°C).
- Cover the pan with foil, crimping the edges to seal it as well as you can.
- Move the roasting pan to the oven and cook, about 2 hours, until the alarm sounds.
- If you like, you can flip the ribs once during cooking, but be sure to re-place the probe appropriately.
- When the alarm sounds, verify temperature and tenderness with your Thermapen ONE.
- Remove the pan from the oven and pour off a few cups of the braising liquid. Skim as much fat from it as you can, then reduce it in a small sauce pan until it thickens somewhat and becomes glaze-y.
- Serve the ribs on a platter or a bed of rice, spooning the sauce over them to taste.