Thursday, February 14, 2008

Braised short ribs with bok choy

These short ribs were from a local cow to the Santa Ynez Valley. The family bought a 1/2 of a cow and it has gone a long way. I marinated these for 3 days!

2 TBLS toasted sesame seeds, grind in spice grinder to a paste
1 cup soy sauce/shoyu
1/2 cup sesame oil
2 TBLS honey
2 TBLS sherry
2 TBLS minced garlic
2 TBLS minced fresh ginger
1 TBLS red pepper flakes
1 bunch scallions, chopped - use green and white parts

Marinade for 1 hour or up to 3 days

1 TBLS canola oil
1 TBLS butter
1 onion
2 cloves garlic, minced
1/2 cup red wine
1/2 chx or beef broth
salt and pepper

Heat oven to 325*.
In a large saute pan, heat 1 TBLS canola oil and sear each rib for about 5 min each side. (Be sure to have seasoned each side with salt a pepper.) It should get a nice carmilized color on it. Set aside.
In another saute pan, heat butter and saute onion and garlic on med-low until soft. Be careful to not burn garlic. Add wine and let reduce to half, add broth and allow to reduce by half. Place ribs in roasting pan and cover with above ingredients. Cover tightly with foil and allow to cook for 2-3 hours. The meat should be falling off the bone.
Seves 4 - 6.

3 heads bok choy - cleaned and cut in half, length-wise
1 TBLS canola oil
salt and pepper

In a large saute pan, heat oil. Add bok choy and season with salt and pepper. Saute on med-high heat until it becomes limp, about 7 minutes. You may want to add 1 TBLS water to help it cook down. It may help to do this in batches.

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