Weekend Chili-Plum Glazed Sesame Short Ribs

This Asian inspired, rich, savory and somewhat sweet dish is an unusual departure from the more expected short ribs preparation. It may be made up to two days in advance and reheated.

Servings: 6 servings

Ingredients

  • 1 cup plum jam
  • 1/2 cup hoisin sauce
  • 1/4 cup lower sodium soy sauce
  • 2 tablespoons chili-garlic sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 5 pounds beef short ribs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons sesame oil
  • 5 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 onion , finely chopped
  • 1/2 cup sake
  • 1 scallion, thinly sliced
  • 2 teaspoons toasted sesame seeds

Directions

  1. Preheat the oven to 350°F.
  2. Combine the jam, hoisin sauce, soy sauce, chili-garlic sauce and brown sugar in a small bowl.
  3. Heat the olive oil in a Nouvelle Copper Stainless Steel 3-Qt. Covered Sauté Pan over medium-high. Season short ribs with salt and pepper. Add half of the short ribs to the casserole and cook until browned, turning occasionally, 6-8 minutes. Transfer the meat to an Anolon Vesta 5-Qt. Round Cast Iron Braiser. Repeat with remaining short ribs.
  4. Pour off fat from the 3-quart casserole and reduce the heat to medium. Add the sesame oil, garlic, ginger and onion; cook, stirring occasionally, until the onion begins to soften, 1-2 minutes. Pour in the sake and use a spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil and cook until the sake is almost evaporated and the mixture looks like wet sand. Pour in the jam mixture, bring to a simmer and cook until slightly thickened, 3-4 minutes. Pour the mixture over the short ribs, cover the braiser and transfer to the oven. Cook ribs until they are very tender and fall off the bone easily, about 3 to 3 hours and 15 minutes. Transfer to a serving platter. Discard any fat that has accumulated on top of the sauce, then spoon the sauce over the ribs. Sprinkle with scallions and sesame seeds before serving.
  • Yield: 6 Servings


For the weeknight version of this recipe, click here.