BRAISED SHORT RIBS WITH BLACK BEAN SAUCE CHIZHI PAIGUFrom choclytcandy 7 years ago
- Fermented black beans can be found in some well-stocked supermarkets and Asian markets. Because the braising liquid doesn’t cover all of the ribs in the pot, be sure to move the ribs around during the cooking to ensure even doneness and flavor. This recipe can be easily halved to serve four; the cooking times will remain the same. Serve with steamed white rice. shopping list
- INGREDIENTS shopping list
- 6 tablespoons fermented black beans , rinsed shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons Chinese rice cooking wine or dry sherry shopping list
- 4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons) shopping list
- 8 English-style beef short ribs , bone-in (10 to 12 ounces each), trimmed of excess fat and silver skin shopping list
- ground black pepper shopping list
- 2 tablespoons vegetable oil shopping list
- 6 cups water shopping list
- 2 tablespoons cornstarch shopping list
How to make it
- 1. Adjust an oven rack to the middle position and heat the oven to 300 degrees. Soak the fermented black beans in 2 cups of warm water to reduce their saltiness, about 20 minutes. Drain the beans, then toss with the soy sauce, rice wine, and garlic; set aside.
- 2. Meanwhile, pat the ribs dry with paper towels and season with pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add half the ribs and brown all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the ribs to a plate and repeat with the remaining ribs.
- 3. Pour off all of the fat left in the pot, add the black bean mixture, and cook over medium heat, scraping up any browned bits, until most of the liquid has cooked off, about 1 minute. Return the ribs to the pot and add 5 3/4 cups of the water. Bring to a simmer then cover and transfer to the oven. Cook until the meat is tender, 2 to 2 1/2 hours, rearranging the ribs halfway through the cooking time so that all the ribs become moistened with the braising liquid.
- 4. Transfer the ribs to a serving platter and tent loosely with foil. Pour the braising liquid into a fat separator and set aside to settle, about 4 minutes. Pour the defatted sauce back into the pot and return to a simmer over medium-high heat. Whisk the cornstarch with the remaining 1/4 cup water to dissolve, then whisk into the sauce. Continue to simmer the sauce, whisking constantly, until thickened, about 4 minutes. Pour some sauce over the ribs, reserving the rest to serve at the table.
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