BRAISED PRIME SHORT RIBS IN HOISIN AND GARLIC SAUCE


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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Chicken Stock – see recipe in Sauces and Dressings
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6 to 8 prime short ribs of beef
Sea salt to taste
Freshly ground pepper to taste
Paprika
Dry mustard
1/3 cup olive oil
2 onions, chopped
10 garlic cloves, crushed
5 slices ginger, peeled cut 1/16" thick
3 green onions
2 cups Chicken Stock – see above
1/4 cup honey
2 tablespoons mushroom soy
3 tablespoons sweet butter
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1/3 cup hoisin sauce
6 to 8 baby carrots, blanched
6 to 8 sugar snap peas, blanched
6 to 8 baby zucchini, blanched


Directions

For Chicken Stock, heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before using.


Season short ribs with sea salt, pepper, paprika, and dry mustard. Coat all sides. Heat olive oil in large non-stick skillet. Brown short ribs on all sides and place in a large stock pot. Add onions to pan and sauté until golden on all sides. Add garlic to onions and stir in ginger. Sauté a few minutes more. Add to short ribs in pot. Add green onions to short ribs. Heat Chicken Stock and add to pan used to sauté onions. Bring to boil with honey and mushroom soy. Pour mixture over short ribs. Add water if it does not cover. Bring to boil and reduce heat. Cover and cook until very tender, 5 to 7 hours. Strain and place stock in refrigerator over night. Lift up fat. Place in small pan and reduce sauce by half. Swirl in butter a little at a time.


Heat short ribs and hoisin sauce. Place in center in soup plate, place baby vegetables around. Pour sauce over ribs. Serve and enjoy!


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