Easy for All
Citrus Short Rib Donburi
There's nothing like the fresh Asian spices that infuses tremendous aromas and flavors into this mouth-watering dish.
6 beef short ribs
3 stalks lemongrass; tough outer leaves removed; cut into 2-inch pieces
3 cloves garlic; crushed
1/4 cup Shaoxing cooking wine
5 cups beef stock
2 cups orange juice
1/2 cup soy sauce
12 oz. baby carrots
2 cups uncooked jasmine rice; rinsed
1 13-oz can full-fat coconut milk
1 scallion; thinly sliced
1 orange; zested
In a large non-stick pan, heat a drizzle of olive oil over medium-high heat. When hot, add short ribs and sear for 4 minutes on each side, or until golden brown.
Then, add lemongrass and garlic; saute until fragrant, about 1 minute.
Deglaze the pan with Shaoxing cooking wine. To that, add 3 cups beef stock, 1 cup orange juice, and all of the soy sauce. Cook to reduce for 15 minutes.
Meanwhile, preheat the oven to 350 F.
Transfer contents in the non-stick pan to an oven-safe deep dish pan; add carrots to the pan in one even layer.
Cover with foil and bake in the oven for 3 hours.
Cook jasmine rice with coconut milk and 1 cup of water in a rice cooker when the short ribs have 45 minutes left to braise.
To serve, use two forks to pull the short ribs into thin strips. Top a bowl of coconut rice with shredded short ribs, carrots, scallions, and orange zest.
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