Short Ribs Braised With Ginger And Soy
This flavorful recipe for Asian-inspired braised beef short ribs will fill your home with the enticing aroma of garlic, ginger, and soy sauce as it simmers to tender perfection. With a rich and savory sauce coating each succulent rib, this dish pairs beautifully with fluffy steamed rice for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 3 lb. bone-in beef short ribs, each about 3 inches long
- 1 bunch green onions, white and light green portions, chopped
- 5 garlic cloves, minced
- 1/2 oz. fresh ginger, peeled and minced
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- Juice of 1 lime
- 1 tsp. sesame oil
- 2 1/4 cups water
- 1 Tbs. vegetable oil
- 2 carrots, peeled and cut into 1-inch pieces
- 1 Tbs. beef demi-glace
- Steamed rice for serving
Instructions
- Put the short ribs in a resealable plastic bag. In a bowl, combine half of the green onions with the garlic, ginger, tamari, honey, lime juice, sesame oil and 1/4 cup of the water. Pour the marinade into a large sealable plastic bag, coating the meat evenly. Seal the bag and refrigerate for at least 3 hours or up to 12 hours.
- One hour before cooking, remove the ribs from the marinade and pat dry. Strain the marinade into a small saucepan and add the remaining 2 cups water. Set over high heat and bring to a boil. Remove from the heat.
- Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Warm the vegetable oil in the multicooker. Add the short ribs and brown on all sides, about 5 minutes. Pour in the marinade. Set the multicooker on the slow cook-high setting, cover and cook for 3 hours. Add the carrots, cover and cook for 1 hour more. The meat should be very tender and falling off the bone; if not, continue cooking until tender. Turn off the multicooker and let the meat and sauce cool for 1 hour.
- Using a slotted spoon, transfer the ribs to a cutting board; if desired, remove the bones. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 350°F and bring the sauce to a simmer. Stir in the demi-glace and simmer until the sauce is thickened, 10 to 12 minutes. Return the meat to the multicooker and warm through.
- Transfer the ribs, carrots and sauce to individual bowls and garnish with the remaining green onions. Serve immediately with steamed rice. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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