Ribs Archives • Mushroompride

Braised Short Ribs – Delishar

A couple of friends came over for a casual dinner last week, which gave me the perfect ~~excuse~~ reason to braise some short ribs. The idea came from an awesome restaurant, that the husband brought me to for our 5th year anniversary. That dinning experience was hands down my best. Every single course was amazing, although I have to admit that I’m not a big fan of the dessert round. Much too sweet for my liking. But every dish was made with such finesse. Their beef short ribs got me wanting more short ribs.

So when I invited my friends to have dinner at our place, I took that opportunity to braise some. Although the result wasn’t not the same as the one I ate at moto. But I was pleased with what came out of my Le Creuset French Oven. I love that I can move the dutch oven direct from stove top to oven. The oven did most of my cooking, while I got busy with the appetizer and dessert.

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The meat was fall off the bone tender. In fact, it was tough for me to serve with the bone in, because it slips off once I try to lift the meat up. When I lifted the lid, the aroma sent me into a happy foodie trance. Then I got a little worried about the discolouration of the pot again. However, once the warm water touches the side of my pot, my worries were immediately washed away. Spanking clean again! <3 That why Le Creuset has a reputation of products that are made to last!

Everyone at the dinner table enjoyed dinner that night, and I especially enjoyed the company. I served the short ribs on Garlic Mashed Potatoes and sautéed baby carrots, radish, and asparagus. Will I make this again? Definitely! Well, the husband wants me to, so I can’t say no to that!

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braised short ribs process

Braised Short Ribs

Sharon of Delishar

Prep Time 15 minutes

Cook Time 2 hours 45 minutes

Total Time 3 hours

12 pieces of beef short ribs
6 pieces pancetta diced
1 medium onion diced
2 carrots diced
2 stalks celery diced
1 head garlic sliced half across
1 cup red wine
3 cups beef stock
2 sprigs of Thyme
2 sprigs of Rosemary
Salt and pepper to taste
3 tbsp olive oil
Radish sprouts to garnish

Preheat oven to 175C.
Pat dry short ribs, and season generously with salt and pepper.
In your dutch oven, pan fry pancetta over medium heat until crisp and fat rendered.
Remove pancetta pieces, add olive oil, and turn heat to high.
When oil is shimmering, add short ribs, meat side down.
Allow to sear on all sides, about 45 seconds/side.
Remove ribs and set aside.
Turn heat down to medium.
Use a paper towel to remove grease, leaving a little.
Add onion, carrots, celery, and garlic.
Cook for 2 minutes, then add wine to deglaze the pot.
Allow to cook for 2 minutes.
Add 1 tsp sea salt or more to taste, and black pepper.
Then return short ribs and it’s jus.
Pour in the beef stock. It should be enough to almost submerge the ribs.
Add Thyme and rosemary.
Bring to boil, cover, then transfer to preheated oven.
Cook for 2 hours and 15 minutes or until fork tender and falling off the bone.
Skim off fat off the top of the sauce and serve over ribs.

1 Braised Short Ribs

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Hoisin Honey Sticky Ribs – Delishar

Okay, I’ll come clean. Besides Milo, I have a weakness for ribs too. Give this girl some ribs, a glass of hot or iced Milo, and I’ll be the happiest foodie in the whole entire world (as my eldest, Melody likes to put it)! The same goes for the husband. He walked into the kitchen, saw me cutting up the ribs, and said, “Wait, what kind of sorcery did you do there?! Have you taken your pictures yet?” and a huge smile was plastered across his face. I brushed on some honey on the savoury baby back ribs, and it totally transforms the product to a whole new dimension. A darn good one!

Although, this recipe is not as tender as my fall-off-the-bone and melt-in-the-mouth BBQ Slow Roasted Ribs, it sure makes up for in stronger flavours, and a much MUCH shorter cooking time. The preparation for this dish is extremely simple. Just marinate, then bake, basting it 2-3 times along the way. Quite effort free if you ask me.

hoisin honey ribs

While the oven does the cooking for me, I kept myself busy with my Caixin with Fishcake, and Watercress Chicken Soup. That’s what I love about oven cooking. I get to multi-task without having to worry much. By the time the ribs are done, I was done with all the other dishes too, including most of the washing up. I like to wash up while I cook, and try my best to keep the kitchen clutter free. Well, maybe because my kitchen is super small. I know friends who only wash up after dinner is completed. Pots, pans, plates… etc. What about you? Do you clean up while you cook or do you wait till dinner has concluded?

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Hoisin Honey Sticky Ribs

Delishar

1 kg baby back ribs
1/2 tsp 5 spice powder
2 tbsp hoisin sauce
2 tbsp honey
1 tsp rice vinegar
1 tsp sesame oil
1 tbsp rice wine
1 tbsp light soy sauce
2 tsp dark soy sauce
White pepper to taste
1 tbsp honey to glaze

Clean ribs by removing tough membrane at the bone side of ribs.
Add all the ingredients except ribs and 1 tbsp honey into large zip lock bag.
Mix to combine, then add ribs, cut if needed to fit into ziplock bag.
Marinate for 1 hour to 24 hours.
Preheat oven to 180C.
Remove ribs from bag, and bake on greased baking tray for 40-60 minutes.
Reserve marinade, and baste every 20 minutes.
When done, brush on the remaining 1 tbsp honey, and serve immediately.

Adapted from The Steamy Kitchen Cookbook

hoisin honey ribs 3

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Braised Pineapple Pork Ribs – Delishar

As I was browsing the internet for recipes and inspiration to cook my rack of ribs, this Filipino recipe caught my eye. Perhaps it was because it is something different, unlike the usual oven roasted ribs or soup. Or maybe because it was the pineapples used in the recipe that intrigued me. Nonetheless, I knew I had to give it a go, in order to know what the recipe is like.

Knowing that the recipe calls for pineapples and pineapple juice, I know the sauce is going to reduce into a glaze like consistency. I can expect sweetness and tangy-ness from the pineapples, the acid in the juice and the time used to braise the meat ensures that the ribs are going to be fall off the bone tender and succulent. The starch in the potatoes helped to thicken the sauce a little more, and at the same time soak up all the goodness in the gravy. This dish itself is substantial enough on it’s own when served over steamed rice.

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Braised Pineapple Pork Ribs

Delishar

1 kg baby back ribs membrane removed and cut into individual ribs
1 potato peeled and cubed
1 small yellow onion cut into wedges
4 cloves garlic lightly smashed
1 inch thumb ginger grated
1 cup pineapple juice
2-3 tbsp soy sauce
1 cup cubed pineapples
2 cups low sodium chicken stock
1/2 tsp brown sugar
Salt and pepper to taste
2 tbsp cooking oil
Water as needed
Chopped spring onions to garnish

Heat pan over medium high heat and add oil.
Cook potatoes until golden, then remove from pan, and set aside.
In the same pan, saute onion and garlic until soft and fragrant.
Add ribs to pan and lightly brown ribs.
Pour in ginger, pineapple juice, soy sauce, pineapple cubes, brown sugar, and chicken stock.
Stir to combine, and bring to boil.
Lower heat to a simmer, cover and cook for 1 1/2 hours or until meat is tender, adding some water if needed.
In the last 15 minutes of cooking, add in cubed potatoes.
Season with salt and pepper to taste.
When done, remove from heat and garnish with chopped spring onions.

Pineapple Braised Ribs