Beef Short Ribs with Asian Flavors

Beef Short Ribs with Asian Flavors Recipe - Delicious and Flavorful

Region / culture: Asia | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4-6

Introduction

Beef Short Ribs with Asian Flavors is a sumptuous dish that combines the rich, deep flavors of beef with the aromatic and complex tastes of Asian cuisine. This recipe is a perfect example of how traditional ingredients can be blended with international flavors to create a dish that is both comforting and exotic. The use of ingredients like hoisin sauce, soy sauce, and sesame oil, along with the sweetness of prunes, adds layers of flavor that make this dish unforgettable.

History

The history of beef short ribs in Asian cuisine dates back centuries, with variations found in Korean, Chinese, and Japanese cooking, among others. The method of slow cooking or braising beef short ribs is a time-honored technique to tenderize and infuse the meat with flavor. This recipe, with its unique blend of Asian sauces and spices, is a modern take on traditional methods, showcasing how global influences can enrich local culinary traditions.

Ingredients

2 cups coarsely chopped onions
1 cup beef broth
12 x 2- to 3-inch-long meaty beef short ribs (about 4 lb or 1.81 kg)
3 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp oriental sesame oil
1 cup pitted large prunes (packed)
2 tbsp all-purpose flour
chopped green onions
special equipment: pressure cooker

How to prepare

Combine onions and broth in a 6- to 8 qt (7.57 liter) pressure cooker.
Place ribs in a large bowl.
Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly.
Transfer ribs and all juices from the bowl to the cooker.
Scatter prunes over the ribs.
Lock the lid in place.
Bring to high pressure over high heat.
Cook for 35 minutes, adjusting the heat as necessary to maintain high pressure.
Remove from heat.
Let the pressure come down naturally, about 20 minutes.
Slowly release the lid, standing back and allowing steam to escape.
If the ribs are not tender, lock on the lid, return the cooker to high pressure, and cook for 5 minutes longer.
Remove from heat.
Let the pressure come down naturally.
Using a slotted spoon, transfer the ribs and prunes to a large shallow bowl.
Tent with foil to keep warm.
Tilt the cooker and spoon 1 tbsp of fat into a small bowl and reserve.
Spoon off the remaining fat and discard.
Mix flour into the reserved 1 tbsp of fat to form a smooth paste.
Bring the sauce in the cooker to a boil and whisk in the flour paste.
Boil until the sauce thickens, whisking often, about 1 minute.
Season to taste with salt and pepper.
Pour the sauce over the ribs, sprinkle with green onions, and serve.

Variations

For a spicier version, add a tablespoon of chili paste or a few slices of fresh ginger to the sauce. If prunes are not to your liking, dried apricots or figs make excellent substitutes, offering a similar sweetness with a different flavor profile.

Cooking Tips & Tricks

For the best results, select beef short ribs that are well-marbled with fat, as this will ensure the meat is tender and flavorful after cooking. Browning the ribs before pressure cooking can add an extra layer of flavor, though this recipe simplifies the process by using a pressure cooker to both tenderize and infuse the meat efficiently. Always allow the pressure to release naturally to ensure the meat remains tender.

Serving Suggestions

Serve the beef short ribs over a bed of steamed jasmine rice or with a side of sautéed greens such as bok choy or spinach. The rice will soak up the delicious sauce, and the greens will add a fresh contrast to the rich flavors of the meat.

Cooking Techniques

Using a pressure cooker for this recipe significantly reduces the cooking time while ensuring the beef short ribs become tender and flavorful. For those who prefer a more traditional approach, this recipe can also be adapted for slow cooking, requiring several hours of cooking on a low heat to achieve a similar tenderness.

Ingredient Substitutions

If hoisin sauce is not available, a mixture of oyster sauce and a little honey can be used as a substitute. Tamari can replace soy sauce for a gluten-free option, and apple cider vinegar can stand in for balsamic vinegar if needed.

Make Ahead Tips

This dish can be prepared in advance and reheated, making it an excellent option for meal planning. The flavors often deepen when the dish is allowed to rest in the refrigerator overnight. Simply reheat gently on the stove or in a microwave before serving.

Presentation Ideas

For an elegant presentation, serve the ribs on a platter garnished with thinly sliced green onions and sesame seeds. A side of pickled vegetables, such as radishes or cucumbers, can add a refreshing crunch and vibrant color to the dish.

Pairing Recommendations

A medium-bodied red wine, such as a Merlot or a Pinot Noir, pairs beautifully with the rich flavors of the beef short ribs. For a non-alcoholic option, a ginger tea or a sparkling water with a squeeze of lime complements the dish well.

Storage and Reheating Instructions

Leftover beef short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a saucepan over low heat, adding a little water or broth to prevent the sauce from drying out, until warmed through.

Nutrition Information

Calories per serving

A single serving of Beef Short Ribs with Asian Flavors contains approximately 400-500 calories, making it a hearty and fulfilling main course. The exact calorie count can vary based on the size of the ribs and the amount of fat trimmed.

Carbohydrates

This dish contains a moderate amount of carbohydrates, primarily from the onions and prunes. One serving of this recipe provides approximately 20-30 grams of carbohydrates. The prunes not only add sweetness and depth to the dish but also contribute fiber.

Fats

Beef short ribs are a fatty cut of meat, which contributes to the richness of the dish. However, the recipe includes steps to remove excess fat, making it a healthier option. The use of sesame oil adds healthy unsaturated fats. In total, a serving may contain about 20-25 grams of fat, with efforts made to minimize saturated fat content.

Proteins

This dish is an excellent source of protein, with each serving providing approximately 25-35 grams of protein. The beef short ribs are the primary source of protein in this recipe, making it a satisfying and muscle-building component of a balanced diet.

Vitamins and minerals

Beef short ribs are rich in essential vitamins and minerals, including vitamin B12, iron, and zinc, which are crucial for energy metabolism, immune function, and wound healing. The addition of onions and prunes also contributes vitamins C and K, as well as potassium and dietary fiber.

Alergens

This recipe contains soy (soy sauce) and gluten (all-purpose flour and potentially in hoisin sauce), which are common allergens. Individuals with allergies or sensitivities to these ingredients should seek suitable substitutions.

Summary

Overall, Beef Short Ribs with Asian Flavors is a nutrient-rich dish that provides a good balance of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It is a hearty, flavorful meal that can be part of a balanced diet.

Summary

Beef Short Ribs with Asian Flavors is a delectable dish that marries the richness of beef with the aromatic complexity of Asian cuisine. This recipe is not only a treat for the taste buds but also provides a nutritious meal, rich in proteins, vitamins, and minerals. With its detailed cooking instructions and nutritional information, this recipe is sure to become a cherished addition to your culinary repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day and I was visiting my friend, Mrs. Lee, who was known for her delicious Asian-inspired dishes. As soon as I walked into her kitchen, I was hit with the savory aroma of beef short ribs simmering in a fragrant broth of soy sauce, ginger, and garlic.

Mrs. Lee was busy at work, chopping vegetables and marinating the meat. I watched her with fascination, eager to learn her secrets. She noticed my interest and smiled warmly, inviting me to join her in the cooking process.

She explained that this recipe was a family favorite, passed down from her grandmother who had learned it from a friend in China many years ago. The key, she said, was in the slow cooking process, allowing the flavors to meld together and the meat to become tender and succulent.

I eagerly helped Mrs. Lee prepare the ingredients, carefully measuring out the soy sauce, rice vinegar, brown sugar, and spices. As we worked together, she shared stories of her childhood in China, where food was a central part of family gatherings and celebrations.

Once the ribs were marinated and seared to perfection, Mrs. Lee transferred them to a large pot and poured in the fragrant broth. She covered the pot and let it simmer on low heat for hours, allowing the flavors to infuse and the meat to become fall-off-the-bone tender.

As the ribs cooked, Mrs. Lee and I chatted about life, love, and the importance of preserving family traditions. She shared with me the recipe for a special dipping sauce made with sesame oil, scallions, and chili flakes, adding a spicy kick to the savory ribs.

Finally, after hours of anticipation, the ribs were ready. Mrs. Lee carefully plated them, garnishing with fresh cilantro and a sprinkle of sesame seeds. The aroma wafted through the kitchen, making my mouth water in anticipation.

We sat down to enjoy the meal together, savoring each tender bite of meat and each burst of flavor. The ribs were rich and savory, with a hint of sweetness from the brown sugar and a kick of spice from the chili flakes. The dipping sauce added an extra layer of complexity, enhancing the already delicious dish.

As we ate, Mrs. Lee shared more stories of her family and the traditions they had passed down through generations. I listened intently, grateful for the opportunity to learn from her and to be a part of her culinary heritage.

After the meal, I thanked Mrs. Lee for sharing her recipe and her stories with me. She smiled warmly, her eyes twinkling with pride.

"Food is more than just sustenance," she said. "It is a way to connect with our past, to honor our ancestors, and to create lasting memories with those we love. I hope you will carry on this tradition and share it with your own family one day."

I nodded, feeling grateful for the experience and the delicious meal we had shared. As I left Mrs. Lee's house that day, I knew that I would always treasure the memory of cooking with her and learning the recipe for beef short ribs with Asian flavors. And I promised myself that I would pass it on to future generations, just as she had done for me.