These Asian inspired short ribs were so flavorful and tender we were wishing we had bought more than a pound and a half to split for dinner. We will definitely be having these again and again, I may even switch to doing my pot roast with these Asian flavors as well. The ginger, soy sauce, and orange juice actually mellowed and melded together during the long cooking process to create a super flavorful sauce to use for the meat, starch, and vegetable we had at dinner. I asked Joesph if he thought it tasted Asian and he said he didn't know...all he knew was that it had "a lot of good flavor."
Asian Inspired Short Ribs
1 1/2 - 2 pounds short ribs. (I had the butcher cut each rib into 3 smaller pieces.)
Juice of 3 oranges
1/4 cup soy sauce
1 teaspoon red pepper flakes
1 onion - thinly sliced
1 T minced ginger
2 cloves garlic, minced
salt and pepper to taste
veg. oil
Season ribs on all sides with salt and pepper. Heat a large, heavy, oven safe pot over medium-high heat. Add 1 T oil to pan, once oil shimmers it is time to add the ribs. Once browned on all sides remove. Add sliced onions and cook over medium-low heat until softened a bit. Add ginger and garlic, cook an additional minute. Add orange juice, soy sauce, and pepper flakes. Bring to a boil and add ribs back into pot. Cover and place in a 350 degree oven for 1 1/2 to 2 hours.
It is a good idea to make the ribs up to this point earlier in the day or the day before serving. That way you'll have time to let the extra fat solidify which makes removing it much easier and healthier.
Take ribs out and add 1 cup of water to pot and bring to a boil. Return the ribs to the pot and cook until heated thru. Serve with rice, potatoes, or egg noodles for best results.
