Sesame Short Ribs

Ever since I purchased sesame oil at the supermarket, it seems as if I have not been able to stop using it! Sesame oil is essential to many Asian dishes, and adds a nice nutty and robust flavor. It is very versatile, in that it can be utilized in a variety of dishes; I have used it when preparing fish, soba and now short ribs!

This recipe is straight forward, but the short ribs take a bit of time to cook. For a faster meal, try using spareribs.

Sesame Short Ribs – serves 4 (from Mark Bittman’s How to Cook Everything)

3-4 pounds short ribs; 2 tablespoons garlic (chopped); 1/4 cup toasted sesame seeds; 1/3 cup sugar; 5 nickel pieces of ginger; 1/2 cup soy sauce; 2 tablespoons dark sesame oil; salt and pepper to taste

Heat a large skillet that can hold all of the ribs in one layer on high heat and add the ribs and 1 cup of water. Boil, turning ribs occasionally, until the liquid evaporates, about 15 minutes.

Reduce the heat to medium and brown ribs in their own fat, turning occasionally, for about 5 minutes.

Add the garlic, and half of the sesame seeds and stir; cook for just 30 seconds. Add sugar, ginger, soy sauce, half of the sesame oil and another 1/2 cup water and increase the heat so the mixture bubbles steadily. Cook, turning occasionally until the liquid is thick and dark. Add 1/2 cup of water and reduce liquid; continue this process until the meat is tender (this can take several additions of water).

Taste and adjust seasoning, add plenty of pepper. Add the remaining sesame seeds and sesame oil. Stir once and serve over rice. Add chili oil or sriracha for some heat.


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