It’s Valentines – it’s snowing, he loves me, he loves beef, we’re staying in to celebrate! So I am thinking Asian “Flavour-bomb” Beef Short Ribs that have such a great comfort feel!
The beautiful thing about this dish is that you can prepare it early in the day…let it cook all afternoon and simply light the candles and dinner is served!
Oh, and it is delicious!
Your Sides
Prepare your mashed potatoes or rice, and sautéed greens thirty minutes prior to your beef ribs are finished.
Wine Pairing
The sauce has sweet and spicy notes that pair well with a Cabernet Sauvignon or a Zinfandel. You can also try a complex Bordeaux.
If you prefer white wine a nice crisp, clean-tasting white from France’s Loire Valley or an off-dry Vouvray could match this dish, particularly if you added the spice to this one.
Menu Ideas
If you want other recipe ideas to complete your dinner then check out these recipes. Asparagus Hearts of Palm Salad to start and Chocolate Mousse Cake to finish off your dinner.
Love, kisses, and valentine’s wishes!
Asian Inspired Beef Short Ribs
Ingredients
- 5 lbs beef short ribs
- 2 tablespoons olive oil
- Salt and Pepper
- 4 tablespoons grated ginger
- 4 tablespoons grated garlic
- 2 tablespoons honey
- 1 large white onion, finely chopped
- 1/4 cup sesame oil
- 1/4 cup yuzo sauce
- 1/2 cup soy sauce
- 1 teaspoon hot Chiles, or to taste
- 2 cups stewed tomatoes
- 2 teaspoons corn starch
- 3 tablespoons water
- Scallions for garnish
Instructions
- Preheat the oven to 325°F.
- Season each piece of beef generously with salt and pepper. Add olive oil, chopped onion to a large dutch oven.
- Over medium heat sear the beef in batches for 1-2 minutes on each side or until they are caramelized and evenly browned.
- In a small bowl prepare the sauce – add ginger, garlic, honey, sesame oil, yuzu sauce, soy sauce, chilies, and mix well together.
- Once all the beef pieces are browned, pour the sauce over the ribs into the hot pan to deglaze. Use a wooden spoon to scrape up all the flavour and bits and pieces from the bottom of the pan. Simmer for about 5 minutes. Add stewed tomatoes and add 2 cups of water.
- Cover the dutch oven with a lid or tin foil and braise in the oven for two to three hours until the meat is melting off the bones.
- Take the ribs out of the sauce and set them aside. Skim the visible fat off the top of the sauce and discard.
- In a small bowl mix 2 teaspoons of corn starch and 3 tablespoons of water and mix together to make a slurry. Mix the slurry into the hot sauce to thicken it. Cook for ten minutes until the sauce thickens.
- Put the ribs back into the sauce and coat the ribs with the sauce.
- Serve the ribs over rice or mashed potatoes and sauteed greens.