The Pineapple Grill Asian Braised Short Ribs
Savour tantalizing Hawaiian cuisine and its exciting blend of Pan-Pacific influences with our "Aloha, Hawaii" collection of recipes in the March 2007 issue of Canadian Living magazine.
The Pineapple Grill in Kapalua, Maui, is a woodsy, beautiful restaurant situated on the Kapalua Resort. This is one of executive chef Ryan Luckey's signature dishes, adapted for your kitchen.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 303 |
| pro | 27 g |
| total fat | 20 g |
| sat. fat | 9 g |
| carb | 2 g |
| fibre | trace |
| chol | 83 mg |
| sodium | 488 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 14% |
| folate | 3% |
-
6 lb (2.7 kg) beef simmering short ribs, cut into 16 squares
1 tsp (5 mL) each salt and pepper
1 tsp (5 mL) vegetable oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic, thinly sliced
1-1/2 cups (375 mL) sodium-reduced chicken stock
2 tbsp (25 mL) cornstarch
Spice Bag:
1 bay leaf
2 tbsp (25 mL) toasted coriander seeds
2 tbsp (25 mL) crumbled toasted star anise
2 tbsp (25 mL) chopped lemongrass (optional)
1 tbsp (15 mL) toasted black peppercorns
1 tbsp (15 mL) toasted cumin seeds
1 tbsp (15 mL) chopped gingerroot
1 tsp (5 mL) chopped lime rind
Preparation:
Spice Bag: Place bay leaf, coriander seeds, star anise, lemongrass (if using), peppercorns, cumin seeds, gingerroot and lime rind on 6-inch (15 cm) square cheesecloth. Tie with kitchen string to form bag. Set aside.
Sprinkle ribs with salt and pepper. In large skillet, heat oil over medium-high heat; brown ribs, in batches, about 8 minutes. Transfer to roasting pan.
In same skillet, fry onion, celery, carrots and garlic over medium heat until onion is softened, about 5 minutes. Pour in chicken stock and 1-1/2 cups (375 mL) water; bring to boil, scraping up brown bits. Scrape over ribs. Add spice bag. Cover and roast in 325°F (160°C) oven for 2 hours. Uncover and cook for 30 minutes or until meat is fork-tender.
Transfer ribs to plate. Discard spice bag. Strain pan juices into large heatproof bowl, gently pressing solids; let stand for 5 minutes. Return ribs to roasting pan; cover and keep warm in 250°F (120°C) oven.
Skim fat off juices in bowl; pour juices into saucepan and bring to boil. Boil until reduced to 2-1/2 cups (625 mL), about 12 minutes.
Stir cornstarch with 2 tbsp (25 mL) cold water; whisk into sauce. Reduce heat and simmer, stirring, until slightly thickened, about 2 minutes. Serve with ribs. Make-ahead: Return sauce to roasting pan; let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 2 days. To reheat, pour in 1/2 cup/125 mL water and bring to boil; cover and reheat in 350°F/180°C oven, about 30 minutes.)
Additional Information
Source
Canadian Living Magazine: March 2007
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