Mongolian Braised Short Ribs
ZD Wines Pinot Noir, Carneros
Chef Marcus Uribe, Celadon
Six 3-inch cut beef short ribs
1 unpeeled orange, cut into 1" pieces
1 ounce ginger, cut into 1" pieces
1 carrot, cut into 1" pieces
1 medium onion, cut into 1" pieces
1 tablespoon Sambal chili paste
1 kaffir lime leaf
1 bunch scallions, finely sliced on the diagonal
1 small can Hoisin sauce, about 12 oz.
2 cups chicken stock
4 tablespoons olive oil
Preheat oven to 350 degrees
Heat olive oil to medium high in an oven-proof roasting pan. Add short ribs and brown on all sides until golden brown. Set ribs aside.
Add orange, ginger, carrot and onion to the roasting pan.
Cook, stirring occasionally, until onion is soft.
Add Sambal chili paste, kaffir lime leaf, hoisin sauce and chicken stock. Bring to a simmer and add short ribs. Place covered roasting pan in 350 degree oven for about 1-1/2 hours or until short ribs are very tender. Remove short ribs from pan and keep warm. Strain braising liquid and discard solids. In a shallow bowl or plate, mound steamed Basmati rice, place one short rib on top, add braising liquid and sprinkle with sliced scallions.