Braised Short Ribs with Cranberry-Teriyaki Glaze

This dish is the perfect example of how Hubs and I work together to cook dinner. I work days; he works evenings. If we’re lucky, we get to eat dinner together twice a week. At certain times of the year even that doesn’t happen. For these ribs, I prepped all the aromatic the previous night. Before he left for work, Hubs browned the short ribs and got them simmering. Once I got home, I made the glaze and finished them off. I’m so glad that he loves to cook as much as I do.

These short ribs are melt-in-your-mouth yumminess. The glaze is perfectly sweet, salty, and tangy.


Adapted from Ming Tsai
As seen on epicurious.com

Braised Short Ribs with Cranberry-Teriyaki Glaze

Braised Short Ribs with Cranberry-Teriyaki Glaze

Ingredients

6-7 lbs of beef short ribs
Kosher salt and freshly ground black pepper
2 Tbs canola oil
2 large white onions, roughly chopped
3 carrots, peeled and roughly chopped
3 stalks of celery, roughly chopped
2 lemongrass stalks, outer layers peeled, tender insides chopped
4 cloves garlic, chopped
1-inch chunk of fresh ginger, peeled and chopped
2 c rice wine
1 c soy sauce
3 sprigs fresh thyme
1 dried bay leaf
Cranberry-teriyaki glaze (recipe follows)
Garnish
2 green onions, light green parts thinly sliced
2 tsp fresh orange zest (use orange from the glaze for this)

Instructions

  1. Pat short ribs dry with paper towels, and sprinkle with salt and pepper. In a large stockpot over high heat, heat oil until hot but not smoking. Brown the ribs on all sides, working in batches. Transfer ribs to a plate. Reduce heat to medium-high, and add onions, carrots, celery, lemongrass, garlic, and ginger. Cook for about 8 minutes, stirring frequently. Add rice wine, soy sauce, thyme, and bay leaf. Return short ribs to pot and add enough water to cover them. Cover and bring to a boil, reduce heat to low and simmer about 4 hours. Leave cover on while the ribs cook (no peeking). Make glaze (see below).
  2. Preheat oven to 325˚F. Carefully remove ribs from the stockpot and set on a baking sheet. Brush ribs with cranberry-teriyaki glaze, and bake in the oven for 5 minutes. Baste the ribs with the glaze another two times, baking for 5 minutes after each brushing. Remove ribs after the third coating. Garnish with green onions and orange zest.
http://kokocooks.com/2011/03/braised-short-ribs-with-cranberry-teriyaki-glaze/

Cranberry-Teriyaki Glaze

Ingredients

1 Tbs canola oil
¼ c chopped red onion
1 tsp minced ginger
¼ c dried cranberries
Zest and juice of ½ an orange (use other half for garnish)
¼ c soy sauce
½ c cranberry juice
3 Tbs sugar

Instructions

  1. In a saucepan, heat the oil over medium-high heat. Add onion and ginger and sauté until soft, about 5 minutes. Add the dried cranberries, orange zest and juice, soy sauce, cranberry juice, and sugar. Bring to a simmer and cook until liquid is reduced by about half. Check for flavor and season with salt and pepper if necessary. Blend until almost smooth (I used an immersion blender, but a regular blender works as well.) Let cool to room temperature.
http://kokocooks.com/2011/03/braised-short-ribs-with-cranberry-teriyaki-glaze/

In a saucepan, heat the oil over medium-high heat. Add onion and ginger and sauté until soft, about 5 minutes. Add the dried cranberries, orange zest and juice, soy sauce, cranberry juice, and sugar. Bring to a simmer and cook until liquid is reduced by about half. Check for flavor and season with salt and pepper if necessary. Blend until almost smooth (I used an immersion blender, but a regular blender works as well.) Let cool to room temperature.

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Sweet Comments:

  1. It’s always fun to share the cooking duties! These turned out really gorgeous and I’m sure they were absolutely delicious!

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