Asian Braised Short Ribs With Cranberry-Teriyaki Glaze Recipe

Name: Asian Braised Short Ribs With Cranberry-Teriyaki Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this); 4 teaspoons kosher salt; 2 1/2 teaspoons freshly ground black pepper; 2 tablespoons canola oil; 5 large onions, roughly chopped (about 5 cups); 6 carrots, roughly chopped (about 3 1/2 cups); 1/2 bunch celery, roughly chopped (about 3 cups); 2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped; 4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped; 3 tablespoons garlic, minced (about 6 to 7 cloves); 1 tablespoon ginger, minced (from 1/2-inch knob); 4 cups Chinese Shaoxing rice wine or sake; 2 cups dark soy sauce; 6 whole sprigs fresh thyme; 3 dried bay leaves; 1 cup

Servings: persons

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup

1
Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
2
In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and saute, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

5363

kcal

Calories

303

Fat

229

Carbs

478

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this), 4 teaspoons kosher salt, 2 1/2 teaspoons freshly ground black pepper, 2 tablespoons canola oil, and more.

Yes, Asian Braised Short Ribs With Cranberry-Teriyaki Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Braised Short Ribs With Cranberry-Teriyaki Glaze

How did you like this recipe?

Frequently Asked Questions