180 minutes
A heartwarming blend of tender short ribs and a symphony of flavors, perfect for a cozy meal.
Bone-in Short Ribs, cleaned, rinsed, patted dry, and scored
0 lb
Scallions, roughly chopped
bunch
Soy Sauce, none
0.25 fluid ounces
Fresh Ginger, peeled and chopped
0 oz
Yellow Onion, roughly chopped
each
Garlic Clove, peeled
each
Granulated Sugar, none
0 oz
Mirin, none
0.25 fluid ounces
Fresh Orange Juice, none
0.25 fluid ounces
Apple Juice, none
0.25 fluid ounces
Water, none
0.25 fluid ounces
Shiitake Mushrooms, cleaned
0 oz
Peeled Chestnuts, none
0 oz
Taro, peeled and diced
0 oz
Carrots, peeled and sliced
0 oz
Butternut Squash, peeled and diced
0 oz
1. Prepare and Clean Short Ribs
Rinse the bone-in short ribs under cold water and pat them dry with a paper towel. Gently score the short ribs with a sharp knife.
2. Blend Sauce Ingredients
Combine the scallions, soy sauce, fresh ginger, yellow onion, garlic cloves, granulated sugar, mirin, fresh orange juice, and apple juice in a blender or food processor. Blend until smooth.
3. Boil Sauce and Add Short Ribs
Pour the blended sauce into a large pot or Dutch oven, add 3 cups of water, and bring it to a rolling boil. Carefully add the cleaned and scored short ribs to the boiling sauce, then reduce the heat to a gentle simmer. Cover and let simmer for at least 2 hours.
4. Add Vegetables to Stew
Add the shiitake mushrooms, peeled chestnuts, diced taro, carrots, and butternut squash to the stew. Let them cook for about 30 minutes until soft.
Use high-quality, well-marbled short ribs for enhanced richness and depth of flavor in the stew.
Cook the stew low and slow to allow flavors to meld and meat to tenderize; be patient as this can take several hours.
Properly sear the short ribs in a hot, dry pan to develop a deep caramelized flavor base, working in batches if needed to avoid overcrowding.
Adjust seasonings like soy sauce, fish sauce, or miso, and use sugar or honey to balance acidity. Taste and adjust accordingly.
After browning, deglaze with wine, soy sauce, or broth to incorporate the fond into your stew for a complex flavor base.
Comments (0)