The short ribs are cooked low and slow with an incredible combination of ingredients. When they are done, the meat literally falls off the bone. The smell and taste of this dish is glorious.
Braised Short Ribs
Servings
4 Servings
Ingredients
- 4 pounds short ribs or beef flanken with bones
- 1 small onion chopped
- 1 tablespoon of fresh ginger grated
- 2 clove of garlic grated
- 1 cup dry red wine
- 1/3 cup tomato paste
- 1 cup orange juice
- ½ cup brown sugar
- ½ cup soy sauce
- 1 teaspoons chili paste or 1 teaspoon chili flakes add more or less depending on your tolerance of spicy food
Instructions
- Heat two tablespoons oil in large pot. Season meat with a bit of salt and pepper. Sear meat for four minutes on each side or until nicely browned. Take out meat. Set aside.
- Lower flame and add 1 tablespoon of oil. In the same pot of seared meat, sauté onion, ginger, and garlic until onion is translucent. Pour wine in pot to deglaze and bring to a simmer. Add tomato paste, orange juice, brown sugar, soy sauce and chili paste, bring to a simmer. Place meat in liquid and pour enough water to just about cover the meat.
- Simmer on low for 2 hours. Place meat on serving dish and keep sauce in pot. Bring sauce to a boil, then simmer for ten minutes to thicken and reduce the sauce. Pour sauce over meat and serve with rice or pappardelle pasta.
Great recipe! I am throwing away the commercial marinade/sauce I have been using.
The recipe says that total cooking time is 3 hours 20 minutes.
But the instructions indicate a 2 hour simmering time.
Could you please clarify?
Thank you.
We estimated maybe a little over some extra time for the searing and all that part and the final extra 10 minutes.
Sure
can you use boneless short ribs?
what cut did you use – i have made this many times and never had such an issue
it should print it out fine – check out the printer settings
I tried making with the only shortrib available locally. I’m not sure what happened, but it turned out very greasy with a stronger flavor than I appreciated. Looking at the recipe, it should be delicious, so I suspect my problem was that I used the wrong cut or didn’t trim it enough.
im trying to print it out and it comes out very very small..help!!
yes, about a tsp. You can omit the chili but it wont be spicy 🙂
sorry about that yes.
it needs 2 hours of cooking/simmering time (the first hour is the prep/searing etc
I made this tonight and my husband said this was the best dinner I ever made!! Delicious!!!
Thank You, and thanks for keeping us updated 🙂
two questions
directions do not list sugar. I assume you just throw in with orange juice, etc.
also, top of recipe says cook time 3 hours but list of directions says 2 hours
which is correct?
Looks like a recipe that can be made for Pesach. I am starting my planning now. Pesach is early this year.
Can you substitute powdered ginger and how much would be? Can u omit the chili flakes?
Flanken in Israel is cut number 9, called Asado. Some butchers will also know what you mean by flanken, and I have seen frozen flanken labeled just that in Hebrew at Osher Ad. Good luck!
It would need to be seared etc then can be transferred to the crock pot – it will work if you do the whole thing in the crock pot but the result will not be the same
Flanken is a cut of beef in which the ribs are cut lengthwise.
let us know how it comes out 🙂
yes
I’m asumming the wine is a dry red. Is that correct?
Can this recipe be reworked to make in the crock pot? It sounds Delicious!!
We are on same wave length today — I also posted a recipe for short ribs. I love them, so will try yours next time. They sound wonderful — I like to combo of orange, chili and soy sauce.
please write the names of meat we need to purchase in israel by israeli standards for example flanken is what??????