Braised Short Ribs With Orange Hoisin Sauce

Category: Main Dishes | Blog URL: http://authenticsuburbangourmet.blogspot.com/2009/02/braised-short-ribs-with-orange-hoisin.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Lisa

Ingredients

Ingredients:

2 pounds boneless short ribs or about 8 pieces

1 cup light soy sauce

1/4 cup rice wine vinegar

5 cloves garlic, peeled and lightly chopped

3 inches stalk lemongrass, cut into 1 pieces

3 teaspoons peeled and minced fresh ginger

1/2 cup dark brown sugar

4 cups water

1/2 cup sliced green onions

2 fresh jalapeño peppers, sliced thinly

cup orange juice

Sauce:

1 jar hoisin sauce (8.5 oz)

1/2 cup orange juice

1/2 cup chicken stock

1 teaspoon fresh orange zest

Preparation

Preheat oven to 350. In a wide stockpot or Dutch oven, combine the soy sauce, rice wine vinegar, garlic, lemongrass, brown sugar, water, green onions, jalapeno, and orange juice. Stir to combine the brown sugar and add the short ribs, making sure they are fully covered by the liquid. Braise the short ribs for 4 to 5 hours.

In a small sauce pan, add the hoisin sauce, orange juice, chicken stock and orange zest. Heat on medium heat until the sauce is slightly thicker. Can be done ahead of time and reheated.

When ready to serve, take short ribs out of the braising liquid and put on plate. Top with the hoisin sauce. Top with a few green onions and additional orange zest if desired.

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About

Hands down, this is a proven crowd pleaser and you will be a star at your next dinner party. Since the dish is super simple to assemble and braises in the oven for hours, it makes the ideal entree. The short ribs can either be with or without the bone and are so tender you do not ever need a knife. With the addition of the orange hoisen sauce, it brings up the wow factor that tips the scales. I serve it with sour cream mashed potatoes and pan fried brussels sprouts. Seasoned the brussel sprouts with olive oil, lowry's seasoned salt and fresh ground pepper. Saute until lightly browned and heated through.