From Devan M. Paulus
- 5 pounds beef short ribs, cut into 4-ounce portions
- 1 cup soy sauce
- 1/4 cup rice wine vinegar
- 4 cloves garlic, crushed
- 1 (5-inch) stalk lemongrass, halved and smashed (I couldn’t find any, so I left it out of the recipe)
- 1 1/2 Tbsp peeled and minced ginger
- 1/2 cup light brown sugar
- 1 quart (4 cups) water
- 1/2 cup sliced green onion including whites
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh pineapple or orange juice (originally the recipe called for OJ but I had run out, so I used pineapple and it worked)
- 1/4 cup hoisin sauce
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F.
- In a Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion, red pepper flakes, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
- Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard.
- Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer (discarding the solids)back in to the dutch oven. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
- Return the short ribs the sauce and Dutch oven. Coat the short ribs with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. I broiled them for the last 2-3 minutes. Serve hot over rice.