Dutch-Oven Braised Short Ribs Recipe

Dutch-Oven Braised Short Ribs Recipe Instructions

• 2 oz. shiitake mushrooms
• 1/3 cup boiling water
• 1 orange, juiced
• 1 star anise
• 2 and ½ lb. short ribs
• Sea Salt and Fresh Ground Pepper
• 3 tbsp. olive oil
• 3-inch fresh ginger, peeled and sliced
• 2 garlic cloves, sliced
• 2 tbsp. soy sauce
• 1 tbsp. Balsamic Vinegar
• 1 tbsp. honey
• 1 cup vegetable stock + 2 more if needed
• 1/4 hot red chilli pepper, seeded, sliced in fine rounds
• Green onions, sliced thinly for garnish

1. Hydrate the shiitake mushrooms in a bowl with 1/2 cup of boiling water and the orange juice and star anise. Reserve.
2. Season the meat well with salt and pepper.
3. Using a Dutch Oven or similar pot, heat a the olive oil and brown the meat in batch (if you don't have a big enough pot). About minutes on each side. Remove and reserve on a plate
4. Using the same pot, add in the garlic and ginger and cook 1 minutes on medium heat, careful not to burn the garlic. Add in the soy sauce, balsamic vinegar, honey and vegetable stock. Bring to a simmer, stirring, then add the meat back in.
5. Turn heat to low, cover and cook, turning every 20 minutes, about 2 hours total or until the meat is tender. Adding stock as needed - always keep about 2 inches of liquid on the bottom of the pot.