Dive into a culinary adventure with our Beef Short Ribs Pacific Style, where tender meat meets an explosion of flavors that will transport your taste buds straight to the heart of the Pacific! This dish is not just a meal; it's an experience that brings warmth and comfort to your dining table. With a tantalizing marinade and a slow-braising technique that infuses every bite with savory goodness, your family and friends will be begging for seconds. Get ready to impress with this mouthwatering recipe that’s perfect for any occasion—your taste buds will thank you!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Pacific
Serves: 4 servings
Ingredients
- 4 beef short ribs
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon sesame oil
- 2 green onions, chopped
Instructions
- Remove beef short ribs from refrigerator 30 minutes before cooking to bring them to room temperature, ensuring even cooking.
- In a small mixing bowl, combine soy sauce, brown sugar, minced ginger, minced garlic, and sesame oil to create a marinade. Whisk ingredients until well blended.
- Pat short ribs dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season short ribs generously with salt and black pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear short ribs on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side.
- Pour beef broth into the pot, then add the prepared marinade. Ensure liquid covers about half the height of the short ribs.
- Cover the pot with a tight-fitting lid and reduce heat to low. Braise the short ribs for
- 5 to 3 hours, or until meat is extremely tender and easily pulls away from the bone.
- During the last 30 minutes of cooking, occasionally baste the ribs with the cooking liquid to enhance flavor and moisture.
- Once done, carefully remove short ribs from the pot and let rest for 10 minutes.
- Strain remaining cooking liquid and reduce it over high heat to create a rich sauce.
- Plate the short ribs, drizzle with reduced sauce, and garnish with freshly chopped green onions.
- Serve hot, ideally with steamed rice or roasted vegetables to complement the rich, Pacific-style flavors.
Tips
- Bring to Room Temperature: Allow your beef short ribs to sit at room temperature for about 30 minutes before cooking. This step ensures even cooking and helps achieve that perfect tender texture.
- Create a Flavorful Marinade: Combine soy sauce, brown sugar, ginger, garlic, and sesame oil to form a delicious marinade. Whisk it well to ensure all ingredients meld together for maximum flavor.
- Dry and Season: Pat the short ribs dry with paper towels to remove excess moisture. This step is crucial for achieving a beautiful, golden-brown crust when searing. Don’t forget to season generously with salt and pepper!
- Sear for Depth: Use a heavy-bottomed pot or Dutch oven to sear the short ribs on medium-high heat. Getting a nice crust on all sides (about 3-4 minutes per side) adds depth to the dish.
- Baste for Extra Flavor: During the last 30 minutes of braising, periodically baste the ribs with the cooking liquid. This not only enhances flavor but also keeps the meat moist and succulent.
- Make a Rich Sauce: After removing the ribs, strain the cooking liquid and reduce it over high heat. This step transforms the liquid into a rich, flavorful sauce that complements the dish beautifully.
- Perfect Pairings: Serve your Beef Short Ribs with steamed rice or roasted vegetables to balance the richness of the meat. The combination will elevate your meal and create a harmonious dining experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 120mg
