We bought a large package of boneless beef short ribs at Costco a few weeks ago and I wanted to do something different other than the traditional wine-braised version that I normally do. I decided to go Asian and took inspiration from the Short Ribs of Beef with Scallions recipe in THE CHINESE COOKBOOK (1972) by Craig Claiborne and Virginia Lee and the Braised Short Ribs with Black Bean Sauce recipe in THE BEST INTERNATIONAL RECIPE (Cook's Illustrated-America's Test Kitchen). This is what I came up with and it's one of those dishes that tastes even better the next day. Great served with steamed white rice to soak up all that saucy goodness.
Ingredients:
6 tbsp. fermented black beans (or 3 tbsp. black bean sauce)
2 tbsp. vegetable oil
4 lbs. boneless beef short ribs, cut into 2" pieces, patted dry
6 scallions, cut into 1" sections
1 medium onion, cut into large dice
4 medium carrots, peeled and cut into large dice
8 cloves garlic, smashed
6 cups water
2 tbsp. Shaohsing or rice wine
4 tbsp. dark soy sauce
2 tbsp. regular soy sauce
2 tbsp. sugar
1 tsp. black pepper
1 tsp. kosher salt
Cornstarch slurry: 1 tbsp. cornstarch mixed with 3 tbsp. water
Chopped fresh scallions and cilantro, for garnish
1. Place the fermented black beans in a small bowl, cover with warm water and soak for 20 minutes to remove some of the salt. Drain the water & set aside. Or substitute with 3 tbsp. black bean sauce.
2. Heat 2 tbsp. oil in a Dutch oven or heavy (e.g., enameled cast iron) pan. Saute the short ribs in batches until browned. Remove the short ribs to a platter and set aside.
3. In the same pan, add the scallions, onion, and garlic and saute for about 30 seconds.
4. Return the short ribs back to the pan, toss to combine and add the rinsed fermented black beans, Shaohsing wine, dark & regular soy sauces, sugar, black pepper, and kosher salt. Add 6 cups of water, bring to a boil, reduce heat, cover and simmer 1 1/2 to 2 hours or until the beef is very tender. You can also place the pot in the oven at 325F for 2 hours.
5. Just before serving, bring the braise up to a boil and add the cornstarch slurry, stirring constantly until slightly thickened.
6. Serve with steamed white rice, garnished with chopped fresh scallion & cilantro.
Add the beef back to the pan, along with the rinsed fermented black beans, regular and dark soy sauces, sugar, black pepper, kosher salt, and Shaohsing wine.
Ingredients:
6 tbsp. fermented black beans (or 3 tbsp. black bean sauce)
2 tbsp. vegetable oil
4 lbs. boneless beef short ribs, cut into 2" pieces, patted dry
6 scallions, cut into 1" sections
1 medium onion, cut into large dice
4 medium carrots, peeled and cut into large dice
8 cloves garlic, smashed
6 cups water
2 tbsp. Shaohsing or rice wine
4 tbsp. dark soy sauce
2 tbsp. regular soy sauce
2 tbsp. sugar
1 tsp. black pepper
1 tsp. kosher salt
Cornstarch slurry: 1 tbsp. cornstarch mixed with 3 tbsp. water
Chopped fresh scallions and cilantro, for garnish
1. Place the fermented black beans in a small bowl, cover with warm water and soak for 20 minutes to remove some of the salt. Drain the water & set aside. Or substitute with 3 tbsp. black bean sauce.
2. Heat 2 tbsp. oil in a Dutch oven or heavy (e.g., enameled cast iron) pan. Saute the short ribs in batches until browned. Remove the short ribs to a platter and set aside.
3. In the same pan, add the scallions, onion, and garlic and saute for about 30 seconds.
4. Return the short ribs back to the pan, toss to combine and add the rinsed fermented black beans, Shaohsing wine, dark & regular soy sauces, sugar, black pepper, and kosher salt. Add 6 cups of water, bring to a boil, reduce heat, cover and simmer 1 1/2 to 2 hours or until the beef is very tender. You can also place the pot in the oven at 325F for 2 hours.
5. Just before serving, bring the braise up to a boil and add the cornstarch slurry, stirring constantly until slightly thickened.
6. Serve with steamed white rice, garnished with chopped fresh scallion & cilantro.
4 lbs. boneless beef short ribs.
Regular soy sauce, dark soy sauce, Shaohsing wine, sugar, black pepper, black beans (soaked in water), minced garlic, chopped scallions and diced carrots.
Cut the beef into large dice.
4 cloves garlic, minced and 1 onion.
Brown the beef in 2 tbsp. oil.
Remove the browned beef to a plate and set aside.
In the same pan, saute the onion, garlic, carrots and scallions.
Add 6 cups of water and bring to a boil; reduce heat to a low simmer, cover, and cook 1 1/2 to 2 hours or until the beef is very tender.
Before serving, bring the stew back up to a boil and stir in the cornstarch slurry; boil for 30 seconds to 1 minute, stirring constantly, until the sauce has thickened.
Pour into a serving bowl and garnish with chopped cilantro and scallion.
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