The Original Maui Asian Style Braised Beef Short Ribs Recipe

Calories

1073kcal

Carbs

46g

Fat

55g

Protein

99g

Sodium

1785mg

Sugar

11g

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Recipe

Ingredients:

1 cup The Original Maui Sauce / Marinade
2 tbs Sesame Oil
1 tbs crushed red pepper flakes
6 cloves garlic minced
8 star anise pods
4 English-style bone-in beef short ribs (about 1 lb each)
2 tbs oil (for searing the shortribs)
1 cup beef broth
2 tbs cornstarch
2 cups cooked white rice
1 scallion, thinly sliced
Sesame seeds
Sriracha

This recipe is a keeper! Once you've tasted this, you'll want to make this over and over again! This Short Rib recipe incorporates Asian flavours of sesame oil and star anise with thick and meaty English-style short ribs. The ribs are first marinated overnight in an Original Maui Ribs inspired sauce then seared over high heat to bring out the beefy flavour before roasting in the oven. After 2-2.5 hours, the ribs are incredibly flavourful, and fall-off-the-bone tender. Serve it with rice and a drizzle of Sriracha and you've got yourself an incredible meal. No knife needed!

Preparation:

	1.	In a bowl, whisk The Original Maui Sauce / Marinade, sesame oil, red pepper flakes, minced garlic and star anise pods. Place short ribs in a large deep baking pan, with the meat side facing down. Do not overlap the short ribs. Add Maui Sauce mixture and allow ribs to marinade at least 8 hours, preferably overnight. Half way through the marinating time, turn ribs over. *Alternatively, lay 2 beef ribs each in 2 large freezer bags. Add half the marinade to each freezer bag. Squeeze the air out, seal and marinade as described above.
	2.	Remove ribs from the marinade and blot dry with paper towels. Do not discard the marinade.
	3.	Pre-heat oven to 325º F.
	4.	Heat oil on high in a large Dutch oven. Once oil is hot and shimmering, add short ribs and brown all sides, approximately 2 minutes per side. Remove ribs and set aside.
	5.	Turn heat down to medium high and add beef broth to deglaze the pan, using a spatula to scrape all of the brown bits off the bottom. Return short ribs to the Dutch oven, add marinade and bring the liquid to a boil. Cover with lid and place in the oven for approximately 2-2/12 hours until the meat is tender and is easily pierced with a fork.
	6.	Remove short ribs from oven and transfer to a foil-lined baking tray with the bone side down. Cover with foil and a kitchen towel to keep warm. Turn the oven off.
	7.	Pour sauce into a large bowl. Skim off as much of the fat as possible before placing the bowl into the freezer to freeze the fat (approximately 1-2 hours). Discard solidified fat and return the sauce to a medium saucepan.
	8.	20 minutes prior to serving, move the oven rack so that the rack is 8" below from the broiling element. Turn oven temperature to broil and allow oven to heat for 15 minutes.
	9.	While the oven is heating, bring the braising liquid to a boil, whisking occasionally until liquid is reduced by half.
	10.	In a small bowl, add cornstarch and 5 tablespoons of water to make a slurry. Add cornstarch mixture to the braising liquid. Continue whisking until the graze is thick and bubbling.
	11.	Remove foil and kitchen towel and place short ribs back into the oven. Broil short ribs for 5-7 minutes or until the fat blisters. Remove from the oven.
	12.	To serve, mound rice on one side of the plate. Drizzle Sriracha on the other side of the plate. Place 1 short rib, bone-side down, on the Sriracha drizzle. Drizzle short rib and rice with glaze. Garnish sliced scallion and sesame seeds. Serve immediately. Enjoy!

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