Recently inspired by the short rib tacos at the Kogi truck, I decided to try my hand at some of my own. I adapted it pretty closely from the Food Network’s recipe, and it was legit. Next time, I’ll share a recipe that’s more creative, but this one is well-worth your three and a half hours.
Don’t be discouraged by the long list of ingredients. With a little thinking, you can make the recipe turn out well and omit a few ingredients.
- 5 pounds beef shortribs, cut into pieces by your butcher
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1 quart water
- 4 whole cloves garlic, smashed
- 1 large stalk lemongrass, ends removed, chopped into 3- or 4-inch segments, sliced longitudinally, then smashed
- 1 inch ginger root, sliced thinly
- 1/2 cup brown sugar
- 6 green onions, sliced, white and green parts separated
- 1/2 teaspoon red pepper flakes
- 1/4 cup orange juice, divided (I used mandarin oranges)
- 2 tablespoons lemon juice
- Rice, for serving
- Freshly-grated orange rind for garnish (I used mandarin oranges)
- 4 tablespoons soy sauce
- 1 tablespoon creamy peanut butter
- 1 teaspoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon honey, molasses, or brown or white sugar
- 1 small clove garlic, minced
- 1/2 teaspoon (Chinese) hot sauce
- Pinch black pepper
Preheat the oven to 325° F.
Into a large stockpot or dutch oven, add the shortribs, soy sauce, rice vinegar, water, garlic, lemongrass, ginger, brown sugar, green onions, red pepper flakes, and two tablespoons orange juice. Place the covered pot into the oven and braise for 3 hours. The meat will be falling off the bone after 3 hours. Turn off the heat and remove the pot from the oven.
After the 3 hours, remove the meat from the liquid and set aside. In a large saucepan, combine all the ingredients for the hoisin sauce. To this, add the braising liquid, along with the non-meat solids (like lemongrass, green onion, and garlic). Bring the liquid to a boil, and then reduce the heat and simmer for 10-15 minutes until the liquid has reduced by half. Stir in the remaining two tablespoons orange juice and all the lemon juice.
Place the meat back into the stockpot/dutch oven, and strain the reduced liquid (and remaining solids) into the pot with the meat. Heat the short ribs and liquid on the stove, uncovered, over medium-high heat for about 15 minutes until the short ribs are warm and glazed.
Serve your braised short ribs over warm rice, and top with the sliced green parts of the green onions and grated orange rind. Serves 4.