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Shanghai Short Ribs
Serves: 6
Steps
- Brown the ribs in a heavy dutch oven - I like this one. Remove ribs, set aside.
- In the same pot sautee the onion, garlic, scallion (light green part only), hot seeds and cilantro stems in olive oil for 5 mins. Season with salt & pepper. Return ribs to pot along with any accumulated juices.
- Add soy sauce, rice wine vinegar, beef broth, 2 tbsp of orange juice and brown sugar to the pot. Bring to a boil. Skim. Cover and place in oven for 3-4 hours or until the meat is cooked through and fork tender.
- Remove ribs, skim fat from sauce, add remaining orange juice, lemon juice, and hoisin sauce and reduce till thickened - add ribs back to pot and glaze with sauce.
- Serve with white rice and garnish with chopped scallions (the green part) and fresh cilantro.
Originally published at theoptimalistkitchen.com. Reproduced for personal collection.
