hoisin, ginger & lemongrass short ribs
Photo by The Culinary Nest
YOU GUYS!!! These 👏🏼are 👏🏼 like 👏🏼 CANDY! I have made this recipe so many times and they never cease to blow my mind. They fall apart and almost taste caramelized from the hoisin and brown sugar in the sauce. They are sweet, salty, savory and scrumptious… all my favorite S’s.
This recipe can be done in the oven OR a slow cooker- both cooking methods are DELICIOUS. I personally prefer to use the oven as I feel it creates more of a caramelized “crust” on the meat. Both options are written below in the recipe.
I love to serve these over simple jasmine rice due to the amount of flavor that is packed in. Snow peas, bok choy, asparagus or broccoli would all be great side options too for a little veggie action. Make sure to save some of the sauce after removing and shredding the meat to ladle over the dish, you’ll be happy you did!
The original recipe uses flanken short ribs which you can totally do, but I’m a big fan of using bone in short ribs for the extra meat… and since this is my page, we are doin’ it my way.😇 Enjoy!
Recipe by: Quick Slow Cooking by Williams Sonoma, with some changes by The Culinary Nest
MAKES
6-8 servings
Prep Time: 20 minutes
Total Time: 6 hours
INGREDIENTS
for the short ribs
8 bone-in short ribs (you can also do 4 bone-in, and 4 boneless to get the flavor of the bones but more meat content)
1/2 cup flour (can sub for gluten-free if needed)
1 teaspoon salt
1 teaspoon pepper
1/4 cup canola oil
for the sauce
4 garlic cloves, minced
4 green onions, white and pale green parts, thinly sliced (plus more for garnish if desired)
2 tablespoons fresh ginger, peeled and minced
1 teaspoon crushed red pepper
2 stalks lemongrass, tender bulb part only, trimmed, halved lengthwise, and crushed with a meat pounder
1 cup beef broth
1/2 cup soy sauce (sub tamari for gluten-free)
1/2 cup hoisin
1/2 cup rice wine vinegar
1/2 cup firmly packed dark brown sugar
1/4 cup sriracha sauce
METHOD
On a plate, stir together the flour, salt & pepper. Turn the short ribs in the seasoning flour, coating evenly and shaking off any excess.
In a large pan over medium-high heat, add the oil and warm until hot. Working in batches to avoid over crowding, add the short ribs and cook, turning as needed, until evenly browned on all sides, 10-12 minutes. Using tongs, transfer to a plate and set aside.
Pour off all but 1/4 cup of the fat from the pan and return to medium-high heat. Add the garlic, green onions, ginger, pepper flakes, and lemongrass and cook, stirring, until fragrant, about 1 minute. Pour in the beef broth and deglaze the pan, stirring and scraping up the browned bits on the bottom with a wooden spoon. Stir in the soy sauce, hoisin, brown sugar and sriracha and bring to a boil.
If using the Oven: Preheat the oven to 325˚F. In a roasting pan, transfer the short ribs in an even layer. Pour the sauce over the top of the ribs, cover tightly with aluminum foil, and roast for 5-6 hours until the meat is falling apart tender to the touch of a fork.
If using the Slow Cooker: Turn the slow cooker to the low setting for 6 hours. Transfer the short ribs in an even layer into the slow cooker insert. Pour the sauce over the top of the ribs, cover tightly with the lid, and slow cook for 5-6 hours until the meat is falling apart tender to the touch of a fork.
Once tender, transfer the ribs to a platter and cover to keep warm. Remove and discard the lemongrass from the braising liquid as well as any bones from short ribs that may have dislodged from the ribs. Using a large spoon, skim off and discard as much fat from the surface of the braising liquid as possible.
Using a fork, break apart the short ribs on the platter, removing all bones and fatty areas as possible.
Time to serve! Divide the meat among individual bowls and spoon the braising liquid over them. I highly recommend serving them with rice! Garnish with additional green onions if desired.
