The Pineapple Grill Asian Braised Short Ribs
This recipe makes 8 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||9 g|
- Portion size: 8
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.
- 6 lb 6lbbeef simmering short ribs, cut_into 16 squares
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 1 tsp 1tspvegetable oil
- 1 1large oniononions, chopped
- 2 2celery stalkcelery stalks, chopped
- 2 2carrotcarrots, chopped
- 4 4clove garliccloves of garlic, thinly sliced
- 1-1/2 cups 1-1/2cupssodium-reduced chicken stock
- 2 tbsp 2tbspcornstarch Spice Bag:
- 1 1bay leafbay leaves
- 2 tbsp 2tbsptoasted coriander seeds
- 2 tbsp 2tbspcrumbled toasted star anise
- 2 tbsp 2tbspchopped lemongrass, (optional)
- 1 tbsp 1tbsptoasted black peppercorns
- 1 tbsp 1tbsptoasted cumin seeds
- 1 tbsp 1tbspchopped gingerroot
- 1 tsp 1tspchopped lime rind
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.)
Source : Canadian Living Magazine: March 2007