Friday, October 27, 2006

asian style short ribs

For a dinner with D's family, I brought a bunch of short ribs. Since his parents really only eat Chinese food, I decided to do them in a soy sauce braise. His mom made yummy black bean chicken wings, assorted vegetables, and lotus root soup.

soy-braised short ribs
Since I was making so many (9 lbs!), my cute green Le Creuset dutch oven wasn't going to cut it, so I decided to prepare them in a giant roasting pan. Browning the ribs was easy, at 500°F for about 40 minutes, rotating occasionally. It was the oven-braising that it didn't seem to be so successful. After 2 hours, the meat still seemed dry and tough, so I moved it up onto two burners. After another hour, the meat started to have that meltiness that it should. I guess the foil cover wasn't good enough to keep the heat all warm and steamy while it was in the oven. All in all, very tasty and tender, but I thought the sauce was a little lacking in depth. I think next time I'll use broth instead of water, and maybe add some carrots.
[short ribs, water, onions, red wine, garlic, ginger, soy sauce, fish sauce, star anise, cinnamon, pepper, sugar]

1 Comments:

Anonymous Anonymous said...

Welcome back, S.. I missed your cooking while you were away, but I trust you had a good trip.

1/11/06 16:08  

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