Ancient Chinese Beef Short Ribs
We scored some delicious looking beef short ribs this weekend at the farmers market, and cooked them up Asian style. We adapted this recipe from a Lucky Peach book, and used our Ancient Chinese Secret spice blend to pack as much flavour in there as we could. Braised for only 2 hours, this meat will just fall off the bone - impressing even the pickiest of eaters.
1 Asian Pear, chopped
1 cup mirin
1/2 cup sugar
1 cup Soy sauce
1 head garlic, crushed and peeled
1 knob of Ginger, peeled
1 bunch scallions, whole
4 lbs bone in short ribs
2 medium carrots, cut in chunks
1/2 lb baby potatoes, halved if necessary
fresh black pepper
generous splash sesame oil
serve with short grain rice
Combine the pear, mirin, sugar, soy sauce, garlic, ginger and scallions in a large dutch oven. Now cosy the ribs, meat side down, in the pot and add enough water to cover the meat. Bring to a boil over medium-high heat and reduce heat to maintain a gentle simmer. Partially cover pot and allow to cook for two hours, occasionally flipping the ribs.
After about 2 hours, add the carrots and potatoes to the pot and continue to gently simmer for another 20-25 minutes, until your vegetables are tender.
Serve some meat, some vegetables and some sauce on each plate over a bed of rice.