Time for another Recipe Swap! The theme for this swap is Special Occasions. I submitted a recipe for grilled ribeye steak with caramelized onion and blue cheese sauce....yummy.... In return, I received Hoisin Braised Short Ribs from Mary Ellen's Cooking Creations. I had never cooked short ribs before and was pleased to try something new. This recipe takes a little while, but it is well worth it.
My Dad took a nasty fall on the ice today and while trying to salt the driveway (ironic, i know). We came over with this dish for dinner and gathered with him to watch Monday night football. My entire family (even my 3 year old nephew) loved this dish. It is wonderful, and the meat melts in your mouth. It was a nice meal for my parents after a very stressful day filled with ambulances and x-rays.
I followed the suggestion to serve the ribs with mashed potatoes, and it was delicious with the sauce! A perfect comfort meal! Check out the other swappers at A Taste of Homecooking, and thank you Mary Ellen for a delicious recipe!Ingredients
3 lbs boneless beef short ribs (we used bone-in-about 2-3 ribs per person)
Salt and freshly ground black pepper
2 tbsp olive oil
1 c chopped onion
1 c peeled and chopped carrots
1 c chopped celery
1/4 c tomato paste
1 c dry red wine
2 c beef stock or low sodium beef broth
1 1/2 c hoisin sauce
1/4 c firmly packed brown sugar
3/4 c fresh orange juice
2 c water
Leaves from 1 bunch fresh time, a few sprigs reserved
Pat the short ribs dry and season with salt and pepper.
In a Dutch oven or other heavy-bottomed ovenproof pot, heat 1 tbsp of the oil over medium high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and then remove them from the pan. Set aside.
Preheat the oven to 325 degrees.
Add the remaining 1 tbsp oil to the pot. Add the onions, carrots, celery and saute until caramelized, 10 to 12 minutes. Push aside the onion mixture, add the tomato paste, and brown for 2 to 3 minutes. Mix in the onion mixture, add the red wine, and stir to scrape up brown bits from the bottom of the pot. Reduce the sauce until slightly thickened, about 5 minutes. Add the beef stock, hoisin, brown sugar, orange juice, water, thyme leaves, and bring to a simmer.
Put the ribs back in the pot, cover, and transfer to the oven. Braise the ribs until they are very tender, about 3 hours, checking the pot and stirring every hour.
Transfer the ribs to a platter and keep warm. Strain the sauce through a fine mesh sieve into a medium saucepan. Taste and adjust the seasoning, then reheat the sauce.
To serve, divide the short ribs among 4 dinner plates. Top with the sauce and garnish with the thyme sprigs.