I recently came up with this simple, flavorful way to braise short-ribs — I wanted to give the short-ribs somewhat of an “Asian” flavor profile, involving soy sauce and ginger. I ended up experimenting with various spices I had on-hand at home, and we were very happy with the results! The broth cooks down to make a wonderful “sauce”; the carrots were delicious, and David has asked me to make sure to use more carrots next time. The dish packs a lot of flavor — some heat, lots of spices, and even some sweetness from the cooked-down onions as well as cinnamon and cloves. A great hearty dish, perfect for winter. Next time, I’d like to add some star anise into the mix.
BRAISED SPICY SPICED GRASS-FED SHORT-RIBS
- 8 grass-fed beef short ribs
- 2 large red onions, chopped
- 1 thumb-sized ginger, minced
- 6 cloves garlic, minced
- 3 celery stalks, peeled and chopped
- 6 carrots, peeled, ends trimmed
- 1 1/2 tbsp chili flakes
- 1 tbsp ground cloves
- 1 tbsp ground cinnamon
- 1/2 tbsp ground ginger
- 1/2 tbsp ground garlic
- 1 qt organic, free-range chicken broth
- 1/2 cup gluten-free organic soy sauce
- Salt and pepper
Preheat the oven to 400F. On a baking tray covered with foil, lay out the short-ribs. Salt and pepper the ribs, and roast for 15 minutes. Take out of the oven and set aside, and turn down the oven temperature to 300F.
Drizzle some olive oil in a dutch oven and heat on medium-high heat. Saute the red onions, garlic, and ginger. Salt to sweat the onions.
When the onions soften, add the celery and the spices. Mix well.
Add the chicken broth and the carrots. Bring to a boil.
Turn off the heat and add the short-ribs to the broth.
Place the lid on the dutch oven, and braise in the oven (at 300F) for 2 hours. (I turned the ribs around after 1 hour, to ensure both sides get immersed in the broth.)
Serve with some of the cooked-down broth, and make sure complement with the lovely, braised carrots! (I made garlic stir-fried bok choy for some greens.)