Ingredients

The following ingredients have 5 Servings
  • 3-4 pounds Short ribs, boneless
  • 1 cup Flour
  • salt and pepper
  • 1 teaspoon Chinese five spice
  • 4 tablespoons Canola oil or light cooking oil
  • 2 Onions, diced
  • 2 Carrots, diced
  • 3 Stalks celery, diced
  • 1 Bunch green onions, chopped
  • 1/3 cup Fresh ginger, grated
  • 1/2 tablespoon Fresh ginger, grated
  • 1/4 cup Garlic, chopped fine
  • 4 tablespoons Lemongrass, chopped, divided
  • 1/4 cup Fresh lime juice
  • 1/2 cup Mirin
  • 3 teaspoons Sesame oil
  • 1/4 cup Rice wine vinegar
  • 1 cup Soy sauce
  • 2 teaspoons Fish sauce
  • 2 tablespoons Sweet soy or substitute molasses
  • 1 tablespoon Honey

Instruction

  • Combine flour, salt, pepper and chinese five spice in a large bowl. Dry the short ribs with paper towels and then dredge them in the flour mixture.
  • Heat oven to 350.
  • Heat the oil in a large dutch oven over medium heat. Brown the short ribs on all sides and set aside. Add 2 tablespoons of oil to the same pan and add the chopped onions, carrots and celery. Cook until the onions are translucent and then add the green onions, 1/3 cup of ginger, garlic and 3 tablespoons of lemongrass. Stir until fragrant, about 1 -2 minutes. Add the remaining ingredients, the browned short ribs and enough water so that the ribs are covered. Stir well and bring to a boil. Once boiling, cover the pot and put in the oven for 2 - 2 1/2 hours or until the ribs shred easily with a fork but are not completely falling apart. They should still hold their shape.
  • Remove the ribs from the pot and set the cooking liquid over a medium flame to thicken slightly. Add the reserved ginger and lemongrass. Don’t over-reduce the sauce. If you prefer a more refined sauce, you can strain out the solids at this point. (I usually don’t bother.)
  • Serve the ribs over Japanese, jasmine or basmati rice. Pour some of the sauce over the ribs and around the rice. Sprinkle with chopped green onion.