| Level: | Intermediate |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 4 appetizer servings |
| Level: | Intermediate |
| Total: | 6 hr 20 min |
| Prep: | 20 min |
| Cook: | 6 hr |
| Yield: | 4 appetizer servings |
Ingredients
- 2 Kobe beef short ribs (about 8 ounces)
- Salt and freshly ground black pepper
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons vegetable oil
- 1 (750 milliliters) bottle sake
- 3 cups mirin
- 3 1/4 cups orange juice
- 1 cup sugar
- 1 bunch scallions, chopped
- 2 ounces ginger, peeled and sliced
- 2 ounces garlic, sliced
- 1 cup soy sauce
- Lo mein noodles, or stir-fried vegetables, for serving, optional
Instructions
- Preheat oven to 275 degrees F.
- Rub the short ribs with salt, pepper, and the Chinese five-spice. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs for 6 minutes on each side, or until well browned. Remove and set aside. Carefully add the sake and mirin, scraping up any brown bits on the bottom of the pan. Reduce by about half then add the orange juice, sugar, scallions, ginger, garlic and soy sauce. Add meat back to the pan, remove from heat, cover and braise in the oven for 5 to 6 hours, or until meat is extremely tender. Remove from the liquid, cool slightly, slice and serve with lo mein noodles or stir-fried vegetables, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1073 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 3 g |
| Sugar | 68 g |
| Protein | 16 g |
| Cholesterol | 31 mg |
| Sodium | 3542 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1073 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 3 g |
| Sugar | 68 g |
| Protein | 16 g |
| Cholesterol | 31 mg |
| Sodium | 3542 mg |
Reviews
This is one of the most amazing dishes i’ve ever made… I break it out at least once a year for a special meal – easily scale up the number of ribs for larger parties or bigger appetites!
I liked these but I’m not raving about them. There was just a little too much sweetness in the cooking liquid. Overall pretty good though!
Love these! Thanks Rocco! Can’t wait to visit Farenheit again. Although I like to make this recipe at home and it is delicious, there’s nothing like eating at your nice place.
We ate at Fahrenheit for our anniversary last year. I ordered this dish along with the fennel salad. Both were completely amazing…never had fennel before and have been craving this light, refreshing salad during these hot summer months. The short ribs could be cut with a butter knife and and their saltiness was absorbed by the Asian noodles. One of my best dinner experiences!
Delicious! I couldn’t find kobe beef so I used regular short ribs and they came out great.