Asian-Style Braised Short Ribs

Ingredients

• 5 pounds beef short ribs, cut into 4-ounce portions
• 1 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic, peeled and smashed
• 1 (5-inch) stalk lemongrass, halved and smashed
• 1 tablespoon peeled and minced ginger
• 1/2 cup light brown sugar
• 1 quart water
• 1/2 cup sliced green onion bottoms, white part only
• 3/4 teaspoon crushed red pepper
• 1/4 cup fresh orange juice
• 1/4 cup hoisin sauce
• 2 tablespoons fresh lemon juice
• Jasmine Rice, for serving
• 2 teaspoons finely grated orange rind, for serving
• Sliced green onion tops, optional for garnish

Directions

Preheat the oven to 350 degrees F.

In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.

Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Bistro Braised Chicken

Ingredients

• 1 tablespoon butter, divided
• 8 (4-ounce) bone-in chicken thighs, skinned
• 1 cup thinly sliced carrot
• 3/4 cup chopped onion
• 1/2 cup thinly sliced celery
• 8 pitted dried plums, chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 2 teaspoons Dijon mustard
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups hot cooked egg noodles

Preparation

1. Melt 1 teaspoon butter in a large skillet over medium heat. Add chicken to pan; cook 6 minutes, browning on both sides. Remove chicken from pan; keep warm.

2. Add remaining 2 teaspoons butter to pan; swirl until butter melts. Add carrot, onion, celery, and dried plums; cook 4 minutes or until vegetables begin to soften, stirring frequently. Stir in thyme and sage; cook 30 seconds. Stir in mustard. Add broth and 3/4 cup water, scraping pan to loosen browned bits; bring to a simmer.

3. Return chicken to pan. Cover, reduce heat, and simmer for 35 minutes. Uncover, increase heat to medium-high, and simmer until sauce is reduced by half (about 10 minutes). Stir in salt and pepper. Serve over noodles.