Asian Braised Short Ribs

ASIAN BRAISED SHORT RIBS

Short ribs in a braising sauce. Asian spices and a warm chili lime potato salad bring a typically wintery dish into the spring season. … WELCOME to my home 🙂

If you’d want to enjoy a delicious lunch or dinner outside with friends and a cold beverage while sitting under an umbrella, but you don’t have a grill or are too lazy to cook (like me), try these oven-braised short ribs. Preparation time is minimal, they may be made the night before, and they can be baked for 3 hours at a lower temperature with minimum bother.

I prepared these over the weekend, and they were a massive hit with everyone in the family––there were just a few negative comments. This is a once-in-a-lifetime opportunity.

INGREDIENTS:

FOR THE SHORT RIBS:

• 4 lbs beef short ribs
• 2 tablespoons brown sugar
• 2 teaspoons of sesame oil
• ¼ cup of soy sauce
• 1 grated small onion
• 3 cloves of minced garlic
• 2 teaspoons of salt
• 1/8 teaspoon of black pepper

FOR THE POTATOES:

• 2 lbs Yukon gold potatoes
• olive oil
• 1 tablespoon of lime juice
• 1/2 teaspoon of sugar
• 2 cloves of chopped garlic
• 2 tablespoons of chopped cilantro
• chopped fresh red chili
• Salt and Pepper

INSTRUCTIONS:

1. To clean the short ribs, run them under cold water in a basin. Using a fork, coat each piece of meat in the marinade before cooking. Refrigerate for six to twenty-four hours, covered.

2. Oven temperature should be set to 300 degrees Fahrenheit. Add 1 1/2 cups of water to a 9×13-inch roasting pan and place the ribs bone-side down in the pan. Pour the marinade over the ribs. Roast for three hours covered in aluminum foil. Let it cook for another 15 minutes without the foil.

3. Preheat the oven to 400 degrees Fahrenheit. Bake with the short ribs for the final 45 minutes, drizzled with olive oil, seasoned with salt and pepper.

4. While that’s going on, combine 2 tablespoons of olive oil, lime juice, sugar, garlic, cilantro, and red chili in a bowl to make a dressing for the potatoes. Add salt and pepper to taste the sauce before mixing it up and serving it. Serve the short ribs with the dressing drizzled over the roasted potatoes.