| Level: | Intermediate |
| Total: | 4 hr 10 min |
| Active: | 40 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 4 hr 10 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons grapeseed oil
- 3 pounds short ribs, boneless
- 1 Asian pear, cored and cut into thin slices
- 1 lemongrass stalk, cut into rounds
- One 3-inch piece of ginger, cut into rounds
- 7 scallions, cut in large pieces
- 1/4 cup gochujang
- 1/4 cup tomato paste
- 2 cups red wine
- 4 cups beef stock
- 1 1/2 cups soy sauce
- 1/4 cup sesame oil
- Zest of 2 oranges plus 1/4 cup orange juice
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1/4 cup toasted sesame seeds
- Sweet Potato Grits, recipe follows, for serving
- 1 bunch watercress, for garnish
- 2 pounds sweet potatoes
- 2 teaspoons Himalayan pink salt
- 1 1/2 cups yellow grits
- 3 tablespoons butter
- Pinch grated nutmeg
Instructions
- Preheat the oven to 375 degrees F.
- Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
- Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
- Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
- Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
- For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
- Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1586 |
| Total Fat | 109 g |
| Saturated Fat | 42 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 51 g |
| Cholesterol | 188 mg |
| Sodium | 4780 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1586 |
| Total Fat | 109 g |
| Saturated Fat | 42 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 51 g |
| Cholesterol | 188 mg |
| Sodium | 4780 mg |
Reviews
I loved the meat! The sauce was awesome and I want to eat it on everything! I did add some corn starch at the end to thicken it a bit more. I made the grits, which I liked, but not with this dish, I would serve with cilantro lime rice or something to pair with the fatty meat.
followed this recipe exactly, except used bone in ribs as shown in the video and Granny Smith apples instead of asian pears since that’s what I had. Otherwise followed the recipe exactly, while worried about the salt content also, but It was just magnificent !! I served it to my adult children who are professional chefs and we all agreed the ribs were the best we’ve ever eaten. The sweet potato grits were a nice touch, but would also go well on creamy polenta as mentioned by another reviewer . Easy to make the day before, (I used a crock pot/ 6 hours after browning the ribs) Wonderful, Wonderful!! Perfectly seasoned!!!!!
Just watched this episode going to make but the recipe says boneless the chef made Bone in!
Excellent flavor and the sweet potato grits are a great pairing.
Wow! This came out wonderful! So savory and full of flavor! This will definitely be one of our go to meals.
The pear, lemongrass, ginger, red wine, etc.,, did create a tantalizing brew for the ribs, although I thought there was entirely too much soy, and liquid in general. I watched the chef create this meal on “The Kitchen”, and when she said she was adding “a little bit of soy”, which turned out to be a whopping 1 1/2 cups, I was doubtful at the onset. The typo in the printed recipe regarding boneless short ribs, didn’t hit my dashboard in the planning process. So, no problem there. I went ahead and bought extra bone-in ribs because I wanted to make sure that all those exotic ingredients were worth the effort of shopping for. (They’re not big on lemon grass and Asian pears in Tennessee.) We had about 7 or 8 ribs, and still there was an abundance of liquid without the additional 2 cups of water Ms. Arrington recommends. The difference between braising and boiling is what? About 1 1/1 inches of liquid? I never added the water. I didn’t understand why we should dilute that excellent brew. Anyway, dinner was very good. We made the sweet potato grits to go with it, and they were very complimentary . I will probably make them again! I’m not sure if I’m going to make the ribs again. There are a lot of short rib recipes out there.
We just made this tonight. Soooo delicious! Per reviews about salt content we halved the soy. I didn’t realize we were low on sesame oil so it was only about half. We did thicken the sauce with corn starch. This was AMAZING! I will definitely make it again. So rich!
Meh. Seemed bland. Somewhat dry. No flavor bomb. Just meh.
Was all excited to make this dish until I saw the recipe error regarding the main ingredient (bone in vs boneless short ribs). This doesn’t inspire confidence in the accuracy! A good portion of reviewers have two similar critiques: overly salty & a much larger volume of liquid which was thinner than expected. Will pass on this recipe for the above reasons
I am one to not like salty things so I’m confused by the comments saying it is way too much salt. I’ve made these 3 times and they were perfect every time! Taste as you go I suppose.