Beef Short Ribs with an Asian Twist

Von Chef Jean-Pierre · 180 Min.

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Zubereitung

1. Preheat the oven to 275°F / 135°C.
2. Mix the flour with the garlic powder, onion powder, salt and pepper, then coat the ribs in the mixture.
3. Heat 2 tablespoons of clarified butter in a sauté pan. Add the ribs and brown them on all sides until golden.
4. In a Dutch oven, heat 2 tablespoons of clarified butter, add the onion and cook until golden brown.
5. 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.
6. Season with salt and pepper to taste and cook in the oven for about 2 hours.
7. 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.
8. 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.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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