Soy Sesame Braised Short Ribs
Paired with Napa Valley Cabernet Sauvignon
Serves 4
- 4 pounds beef short ribs, cut into single ribs
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, diced
- 1 large carrot, diced – (about ¾ cup)
- 3 tablespoons low sodium soy sauce or Tamari
- 24 ounces high quality beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoon toasted sesame oil
- ½ teaspoon red pepper flakes
- 3 pieces of star anise
- 1 teaspoon ground ginger
- 5 cloves garlic, pressed or finely chopped
- 1 teaspoon honey
- Flake salt
- Toasted white sesame seeds
- 3 green onions, sliced
- For serving: mashed potatoes with miso butter
- Preheat oven to 325 degrees.
- Season ribs with 2 teaspoons kosher salt and ample ground black pepper.
- Heat a 5 quart Dutch Oven over medium high heat on the stove top. In batches, brown all sides of the seasoned short ribs. Start with fat side down. Set aside browned ribs.
- Pour off all but one tablespoon of rendered fat from your Dutch Oven. Return Dutch Oven to the stovetop, turn the burner down to medium-low, sauté onions and carrots in rendered fat. Scrape all the yummy bits from the pan as you cook. When onions and carrots are tender, add the following to the Dutch Oven: soy sauce, beef broth, apple cider vinegar, sesame oil, star anise, ginger, garlic, and honey. Turn burner to medium high to bring liquid up to a simmer, stirring ingredients. When the liquid is hot and just starting to bubble, nestle the browned ribs into the pot. Cover and transfer Dutch Oven to the hot oven.
- The ribs should braise for 2 to 2.5 hours. You’ll know the ribs are done when the meat is tender and nearly falling from the bone. Taste for seasoning and add additional salt as desired – keep in mind that a nice sprinkle of flake salt is lovely at serving time.
- Serve ribs with a generous scoop of sauce over a pile of miso mashed potatoes. Top with sliced green onions, toasted white sesame seeds, and flake salt as desired.