Braised Short Ribs with Asian Flavors by Michelle Bernstein
Serves: 4
Ingredients
- 4 (14 ounce) center cut, two bone, trimmed of excess silver skin and fat
- 2 carrots, peeled and minced
- 2 ribs of celery, minced
- 1/4 cup Spanish onion, minced
- 3 cloves garlic, minced
- 2 tablespoons ginger, peeled and minced
- 1/4-cup soy sauce
- 1/4-cup dark brown sugar
- 1/4 cup peeled and chopped tomatoes
- 1 jalapeño, split in half
- 1 orange, zest and juice reserved
- 3 ounces Sherry wine
- 1-quart chicken stock
- 1 quart Demi glace
Directions
- Add all ingredients except for the orange juice in the slow cooker. Set on appropriate settings. When ribs are fork tender, remove them gently and trim them of their bones and excess fat. Take as much fat out of the sauce as possible. Add the orange juice. Taste the sauce; add soy sauce or sugar depending on your taste preference. If you prefer a little thicker sauce, add some flour.
- ***Use the Oster® Hand Blender to puree the sauce and thicken naturally with vegetables to make gravy.
- Copyright 2004 by Michelle Bernstein
