Things You'll Need:
- 5 pounds beef short ribs
- 12 whole dried shiitake mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup rice wine or dry sherry
- 1 cup soy sauce
- 1 tablespoons unrefined cane sugar
- 2 cups beef stock or water
- 2 star anise
- 3 green onions, coarsely chopped
- 2 slices fresh ginger
- 2 garlic cloves, mashed
- 4 strips of fresh orange zest, reserve orange
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Step 1
Beef short ribs and shiitake mushroomsRinse then soak 12 dried shiitake mushrooms in warm water for 30 minutes or until soft. Cut stems off if desired.
In a large baking dish or bowl, soak short ribs in cold water for 30 minutes. Change the water a few times; the water will be murky with blood and fat. -
Step 2
Put short ribs in a large pot with boiling water. Boil for 5 minutes and skim out fat and floating bubbles. Take the ribs out and rinse with cold water to wash off clinging sediment. Set aside.
Preheat oven to 325 F degrees. -
Step 3
Boiling ingredients in soy sauce and beef stockIn a crock pot over medium-high heat. Add whole mushrooms, rice wine, sugar, soy sauce and 2 cups beef broth or water. When contents are hot, put in the star anise, green onion, ginger, garlic. Bring to a boil.
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Step 4
Place short ribs, butter and orange zest in a deep-sided baking dish. Pour mixture over the beef.
Set oven to broil. Cover pan with foil and broil for 1-1/2 hours or when ribs are brown and juices run clear. -
Step 5
Braised beef short ribsRemove from heat and spoon short ribs and cooked items into a large bowl. Squeeze over with the reserved fresh orange juice. Serve on individual plate while hot with your favorite steamed vegetables and/or cooked rice.
Recipe for 4-6 persons.
