The Pineapple Grill Asian Braised Short Ribs

By The Canadian Living Test Kitchen

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The Pineapple Grill Asian Braised Short Ribs

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	303303 cal
pro	27 g27g pro
total fat	20 g20g total fat
sat. fat	9 g9g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	83 mg83mg chol
sodium	488 mg488mg sodium
% RDI:	-
calcium	11 calcium
iron	1414 iron
folate	33 folate

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.

Ingredients

6 6lb lbbeef simmering short ribs, cut_into 16 squares
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1 tsp vegetable oil 1 1tsp tspvegetable oil
1 large onion , chopped1 1large oniononions, chopped
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
2 carrots , chopped2 2carrotcarrots, chopped
4 cloves of garlic , thinly sliced4 4clove garliccloves of garlic, thinly sliced
1-1/2 1-1/2cups cupssodium-reduced chicken stock
2 tbsp cornstarch 2 2tbsp tbspcornstarch
Spice Bag:
1 bay leaf 1 1bay leafbay leaves
2 tbsp toasted coriander seeds 2 2tbsp tbsptoasted coriander seeds
2 tbsp crumbled toasted star anise 2 2tbsp tbspcrumbled toasted star anise
2 tbsp chopped lemongrass , (optional)2 2tbsp tbspchopped lemongrass, (optional)
1 tbsp toasted black peppercorns 1 1tbsp tbsptoasted black peppercorns
1 tbsp toasted cumin seeds 1 1tbsp tbsptoasted cumin seeds
1 tbsp chopped gingerroot 1 1tbsp tbspchopped gingerroot
1 tsp chopped lime rind 1 1tsp tspchopped 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.)

Source : Canadian Living Magazine: March 2007