Ingredients

The following ingredients have 4 Servings
  • 3 pounds English-cut bone-in short ribs
  • 2 tablespoons olive oil
  • 2 cloves of garlic, smashed
  • ¼ cups soy sauce (Maggie or Kikkoman brand)
  • ¼ cups hoisin sauce (Lee Kum Kee brand)
  • ½ cups cup rice wine (Shaoxing brand)
  • ½ cups brown sugar
  • 3 cups water
  • 2 lemongrass stalks, tender bulb part crushed
  • 1 stub of ginger, thumb size, crushed
  • 2 cinnamon sticks
  • 5 star anise
  • kosher salt and freshly ground pepper
  • 2 green onions, white and pale green part, thinly sliced
  • cilantro leaves, chopped
  • cooked white or brown rice to serve
  • your favorite vegetables (optional)

Instruction

  • Preheat oven to 375˚F.
  • Place ginger, cinnamon sticks, and star anise on a baking tray and bake in the oven for 10 minutes.
  • In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
  • Season short ribs with salt and pepper.
  • Place a Dutch oven on the stove over medium-high heat and add oil.
  • Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes. Remove everything and set aside.
  • Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
  • Return garlic, lemongrass, ginger, and spices to the Dutch oven.
  • Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
  • Return ribs to pan and bring to a simmer for about 10 minutes.
  • Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
  • Transfer the ribs to a platter and cover to keep warm.
  • For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
  • Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with green onion and cilantro. Serve right away.
  • Note: this dish is best enjoyed the same day. If you have leftover, make sure the ribs are covered in braising liquid otherwise they will dry out.