Empty My Fridge
Beef Short Ribs with an Asian Twist | Chef Jean-Pierre
Ingredients
- Beef rib6–8
- Flour2 cups
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Salt
- Black pepper
- Clarified Butter or Cooking Oil4 tbsp
- Bell pepper1
- Carrot2 cups
- Celery2 cups
- Garlic6–8
- Mirin2 tbsp
- Rice wine vinegar2 tbsp
- Soy sauce2 tbsp
- Honey2 tbsp
- Orange½ cups + 2
- Ginger2 tsp
- Beef stock6–8 cups
- Bok choy1
- Scallion6
Instructions
- Preheat the oven to 275°F / 135°C.
- Mix the flour with the garlic powder, onion powder, salt and pepper, then coat the ribs in the mixture.
- Heat 2 tablespoons of clarified butter in a sauté pan. Add the ribs and brown them on all sides until golden.
- In a Dutch oven, heat 2 tablespoons of clarified butter, add the onion and cook until golden brown.
- Add the bell pepper, carrots, celery, garlic, mirin, ginger, rice vinegar, soy sauce, honey, orange concentrate, beef stock, orange zest (grated with a microplane) and the browned ribs.
- Season with salt and pepper to taste and cook in the oven for about 2 hours.
- After 2 hours, thicken the sauce with cooked roux, flour or cornstarch as needed. Add the white part of the bok choy and the scallions, then return to the oven for 20 to 45 minutes, until the meat is very tender.
- Stir in the green part of the bok choy, the scallions and the orange zest (taken with a citrus zester). Adjust the seasoning with salt and pepper.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
GarlicGingerScallionCarrotBell pepperCeleryOrangeBok choy
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