Soy-Braised Short Ribs

Ribs before the cooking starts

Prosciutto, Persimmon Salad

Short Ribs after Cooking

We have enjoyed cooking from the Lucky Peach Cookbook by Peter Meehan. The recipes are relatively easy and almost all of them have worked out. This was a delicious Soy-Braised Short Rib recipe. The ribs were from McCall's, of course. The meat just falls off of the bone and is extremely tender. This is a must make dinner!

Soy-Braised Short Ribs

Lucky Peach

Peter Meehan

Makes 6 servings

1       cup chopped Asian pear or 1 C apple juice

1       cup mirin

½      cup sugar

1       cup soy sauce

1       head garlic, cloves smashed and pee

1       bunch scallions

6       bone-in short ribs

1       pound carrots, cut into chunks

1       pound baby potatoes

1       Tbl sesame oil

+       freshly ground black pepper

+       cooked short-grain rice for serving

1.            Combine the pear, mirin. sugar, soy sauce, garlic, and scallions in a large Dutch oven. Arrange the short ribs meat- side down in the liquid and add water to cover. Set the pot over medium-high heat and bring to a simmer. Reduce the heat as' needed to maintain a very gentle simmer and cook, partially covered, flipping and rotating the ribs occasionally, until bouncy- tender, about 2 hours. At this point, you can cool the contents of the pot and refrigerate for up to 3 days.

2.            Remove the ribs from their braising liquid and skim any fat from the surface. If the liquid has gelled, you'll need to warm it briefly, so that you can strain out the now-spent aromatics. Return the ribs and liquid to the pot. add the carrots and potatoes, and cook uncovered until tender. 20 to 25 minutes. Stir in the sesame oil and season with pepper. Serve with short-grain rice.