Asian Style Short Ribs With Daikon Salad Recipes

ASIAN STYLE SHORT RIBS WITH DAIKON SALAD

Steps:

• Trim the short ribs of excess fat. Season the ribs on all sides with the salt, pepper, and five-spice powder.
• Preheat your oven's broiler and place rack in upper-middle position. Line a rimmed baking sheet with foil. Place a wire rack on the lined sheet and arrange short ribs in a single layer. Broil 8-10 minutes on each side, turning when browned and sizzling.
• Combine Hoisin, ketchup, rice wine vinegar, soy sauce, fish sauce, honey, onion, ginger and garlic in the insert of a slow cooker. Add the broiled ribs, and toss gently until ribs are coated with braising liquid on all sides. If arranging ribs in more than one layer, place thicker cuts at the bottom. Cover the slow cooker and cook on LOW until the meat is tender, 7-8 hours.
• Remove short ribs from the slow cooker and transfer to a serving platter. Tent with foil to keep warm. Skim braising liquid of fat (or strain in a gravy separator). Pour a few tablespoons of the sauce over the short ribs and serve immediately, topped with Daikon-Carrot Salad and chopped peanuts.
• Shred daikon and carrots on the large holes of a box grater. Place daikon in a fine-mesh strainer set over a bowl and drain for 10-15 minutes to remove excess liquid. Discard liquid and toss drained daikon carrots, shallot, and cilantro in a bowl. Set aside.
• In a small bowl or measuring cup, whisk together peanut oil and 1 tablespoon of rice wine vinegar. When ready to serve, pour over salad and toss to combine. Season to taste with salt.

ASIAN-STYLE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.