Neau Toon
ThaiBraised Beef Short RibsI always keep cookedshort ribs in the freezer for a quick meal or to throw into fried rice, noodledishes and more. This is actually a classic French recipe for braised beefshort ribs. But I had to include it because it serves as the perfect tender andmoist beef for a few dishes in the book. Here I’ve given it a Thai twist withlemongrass, star anise, cilantro and fish sauce. Short ribs are better served aday or two after they are cooked.
Ingrediënten
- ½ cup 63 g all-purpose flour
- 1 tbsp 15 g kosher salt
- 1 tsp cracked pepper
- 4 lb 1.8 kg beef short ribs
- ¼ cup 56 g unsalted butter, divided
- 2 shallots chopped
- 3 cloves garlic chopped
- ½ lb 226 g onion, cut into large dice
- ¼ lb 113 g lemongrass, cut into large dice
- ¼ lb 113 g celery, cut into large dice
- 1 25-oz [750-ml] bottle dry red wine
- 2 bay leaves
- 3 whole star anise
- 1 sprig cilantro
- ¼ cup 60 ml fish sauce
- 4 cups 960 ml beef broth
Instructies
- Preheat the oven to 325°F (165°C).
- Combine the flour, salt and pepper in a large bowl.
- Dredge the beef in the seasoned flour and shake off the excess; set aside.
- Heat 2 tablespoons (28 g) of the butter in a 4- or 5-quart (3.
- 8- to 4.
- 8-L) Dutch oven over high heat.
- Brown the short ribs on all sides, about 10 minutes.
- Transfer the browned short ribs to a plate and set aside.
- Melt another 2 tablespoons (28 g) of the butter in the Dutch oven.
- Stir in the shallots, garlic, onion, lemongrass and celery.
- Cook and stir until the vegetables have softened, about 10 minutes.
- Add the wine and reduce it by half.
- Stir in the bay leaves, star anise, cilantro, fish sauce and beef broth.
- Place the browned short ribs on top of the vegetables in a single layer, and then bring it to a boil.
- Cover it with a tight-fitting lid or aluminum foil, then bake it in the preheated oven until the short ribs are very tender and nearly falling off the bone, 3 to 3½ hours.
- When the short ribs are tender, strip the meat off the bone with a fork and place in a serving dish.
- If you’re not serving it immediately, cover and keep warm, or store in the fridge or freezer until needed.
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