Winter, snow, holidays, more snow, it’s already half way through December and Christmas is only 8 days away! This recipe is a great dish to make on a cold Sunday night, but we forgot the ginger at the store, so ended up making this on a Monday night, after work, and ate dinner around 8:25pm. I’ve added in the general cooking time and prep time below so you don’t make the same mistake; we didn’t read enough forward to see the additional cooking time was 2 hours, but if you like late dinner, go for it, it wasn’t so bad! Anyhow, this is a great pot roast substitute since the meat is in small chunks it has it’s very own tenderizing flavor infusing bone. The carrots and baby bok choy added beautiful brightness, freshness and color to the dish. Even though the ingredients suggest an Asian flavor, this really tasted very all American. The long cooking time really melts down the fat, so we recommend trimming the short ribs of most of it so you don’t end up with an inch of fat floating at the top of your bowl. We served this with bread but brown rice would be a great side as well. Enjoy!
Adapted from: William Sonoma’s the Best of Taste, serves 4
Cook Time 2 hours and 30 minutes
Prep Time: 10 minutes
8 beef short ribs (about 4lbs), trimmed of excess fat
1 teaspoon kosher salt
1 large yellow onion halved and thinly sliced
1 tablespoon of finely chopped garlic
1 tablespoon of finely chopped ginger
1/4 cup reduced sodium soy sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 teaspoon red pepper flakes
1 teaspoon fresh cracked pepper
4 heads baby bok choy, leafy tops and hearts quartered and sliced lengthwise
2 carrots peeled and sliced
Heat oven to 450 degrees. Place ribs in a Dutch oven and sprinkle with salt. Top with onion slices. Cover and bake for 30 minutes.
In a bowl, mix garlic, ginger, soy sauce, ketchup, vinegar, pepper and red pepper flakes . Remove pot from oven and pour sauce over ribs. Add 1.5 cups of water and stir. Reduce oven temperature to 350 degrees. Cover pot and cook until beef is fork tender about 1.5-2 hours.
Add diced bok choy and carrots and cook for another 10-15 minutes. Serve with crusty bread or over brown rice.