Braised Short Ribs Mongolian Beef Style

Chef's notes

This is a variation of my Mongolian Beef recipe above. Both are flavored and glazed with our sweet and savory Mongolian sauce. This adaption replaces thin sliced crispy beef with Beef Short ribs that are browned and slow cooked at a modest 275° with Mongolian sauce in a Dutch oven. Ribs fall off their bones and become very tender in about 2 hours.

Sauce includes scallions, minced ginger, garlic, soy sauce, brown sugar, slightly thinned with water.

Ribs are finished single layer in an open roasting pan topped with sauce. Temperature is increased to 350°direct heat. Results, ribs are fork tender and glazed. Sauce is slightly thickened with incredible complex and sweetened Asian flavors.

Ribs can be served as an appetizer, family style placed over Chinese noodles, rice, and/or roasted vegetables like carrots tossed with olive oil and garlic. Plan on 2 short ribs per person, about 3 pounds for four hungry adults.

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Ingredients

8-10 short ribs, about 3 pounds
Salt and pepper
1 package scallions (5.5 oz)

Sauce

2 tablespoon minced ginger
2 tablespoon minced garlic
1 cup lite soy sauce low sodium
1 cup water
1 1/2 cup dark brown sugar, lightly tapped
Red pepper flakes, optional

Instructions

Dry ribs with paper towel. Lightly sprinkle with salt and black pepper.
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Preheat oven to 275° direct heat.
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Remove root tips of scallions. Cut stalks diagonally in one-inch lengths.
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Brown and lightly sear ribs on all sides with cooking oil, about 8-10 minutes per batch. A Dutch oven or similar pan that can go from stovetop to oven with cover is most convenient.
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Remove short ribs. Skim and discard all but a couple of tablespoons of fat. Try to preserve flavor bits.
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Sauté scallions in medium-low heat in the same pot for about 30 seconds. Remove to a plate. Add ginger and garlic in the same pot; stir for about 30 seconds. Add the soy sauce, water, and dark brown sugar. Bring to a light simmer. Remove from heat. Stir sauce.
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Coat ribs and position them flat on the bottom of the pot as best as you can. Cover and place in the middle of the oven. After about an hour, flip ribs over and continue roasting. When meat has fallen off the bone, about another half hour remove pot.
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Place meat single layer in an open roasting pan. Pour sauce over. Raise oven to 350° direct heat. Every 15 minutes flip ribs. Sauce will thicken to a light sauce, ribs glazed, and beef will have the consistency of pulled pork.
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Toss with cooked scallions and serve.

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Braised Short Ribs Mongolian Beef Style