Ingredients
Scale
- 3 pounds boneless beef short ribs (also known as boneless flanken short ribs or boneless chuck short ribs)
- 3 Tablespoons neutral oil
- 1 large onion, sliced
- 2 inch piece of ginger, sliced
- 2 dried arbol chiles
- 6 cloves garlic, smashed
- 1 Cinnamon stick
- 2 star anise
Sauce:
- ½ cup hoisin sauce
- ½ cup ketchup
- ½ cup oyster sauce
- 1 cup orange juice
- 1 cup water
- ½ cup mirin
- 1 Tablespoon soy sauce
- 1 Tablespoon light brown sugar
Instructions
- Trim the beef of any thick exterior fat and gristle. Cut the beef into 3-4 pieces. Set aside.
- Heat a dutch oven or deep heavy skillet over medium high heat for several minutes. Add 1 Tablespoon of oil and swirl to coat the pot.
- Add half of the beef to the pan, making sure the beef pieces do not touch and you are not crowding the pan.
- Cook the beef for 1-2 minutes untouched so that there is a nice dark brown sear. Turn the beef onto another side and again cook for 1-2 minutes. Repeat this for at least 1-2 more sides making sure each side has a good dark crust. Do not rush.
- Set the beef aside in a bowl and repeat with the remaining beef.
- Add the final tablespoon of oil to the pot and add the onions, ginger, garlic cloves, and chiles. Saute for 1 minute and then add the cinnamon stick and star anise. Continue cooking for another minute.
- Peel the zest off of the orange, excluding as much of the bitter white pith as possible.
- Wrap the onion and garlic spice mixture along with the orange peel in a piece of cheesecloth about 12” x 16” and tie it to close.
- Put the beef back into the pan along with any accumulated juices and put the cheesecloth pouch on top.
- Add the sauce and water to the pot. Bring the sauce to a simmer over medium high heat and stir to blend all of the sauce ingredients, scraping the bottom to get all of the browned bits.
- Then cover the pot with a lid and lower the heat to medium low.
- Cook for 1 ½ hours, stirring occasionally. Use a fork to check the beef. It should slide into the beef easily. If not, then cook for an additional 15-20 minutes.
- Transfer the meat to a large platter. Turn the heat up to medium high and reduce the sauce for 5-10 minutes until it is thick and syrupy. Pour the sauce over the meat.
- Serve immediately.
Notes
*Like all braised dishes, this beef is even better on the second day. Leftovers keep in the fridge for several days. You can also freeze leftovers. Defrost in the fridge overnight and then warm over medium heat for 8-10 minutes.
Keywords: beef, short ribs, hoisin sauce, holiday meals, braise