Yesterday I tried my hand at Asian-Glazed Braised Short Ribs and Oh My(!) Sure, every dish in the kitchen needed washing by the time I was finished, but it was worth it. These ribs sang with flavor. They're rubbed with a blend that includes Five Spice Powder (a spice mix that I am currently loving.) and left to sit overnight. They're browned and then braised in ginger-garlic-beer-broth mixture for hours until very tender. THEN, they're coated with a honey-orange juice glaze and put under the broiler until sizzling and sticky. This is why I love asian food, aromatic, spicy, sweet and savory.
My normal plan of action would be to serve them with sauteed spinach. But alas, as present life no longer includes spinach, I decided to use baby bok choy instead, stir-frying the sliced bok choy as I would the wayward spinach. The baby bok choy is a cruciferous veg, very healthy, but I miss my spinach.
4 comments:
This spring I was OBSESSED with short ribs. I ate them at restaurants and made them about four times in a month. Why eat anything else when you could be eating short ribs?
I agree. I could easily eat them once a week. Have you tried the short ribs at Osteria Via Stato? (State & Illinois) Now that its fall, I bet they are back on the menu. These short ribs are braised in red wine and served on creamy polenta. Very, very good. I always order them if they're on the menu.
Toni, I'm really not stalking you; I just discovered your blog and I am really enjoying it. :) I have a little food blog I do from Champaign, IL, and FYI I've added a link to your blog on mine. I've started a category called "Chicago-area food blogs" -- have been wanting to do that for a while and now that I've found a few...
And as I said on your post about the short ribs and pasta, I'm also a huge fan of them. Yum.
This really put me in a mood for a braise. And yes, short ribs are my favorite too. It's just one of those meat you can't go wrong with. Thanks for the inspiration :)
Post a Comment