With the long winter in Missouri, you start craving all things braised. One of the reasons that this recipe caught my eye was the julienned leeks that you put on top of the short ribs when you serve them. Don’t forget to use your favorite mashed potato recipe!
Big John said that it was one of the best short ribs recipes I had ever made….Maybe after all of these years I finally have figured out how to put it all together!!
This recipe is best cooked the day before, cooled and the fat skimmed off the top.
- 1 1/3 cups of Marina’s Italian Tomato Sauce
- 1/2 Cup Soy sauce
- 1/2 cup sherry
- 2 tablespoons light brown sugar
- 1 tablespoon 5 spice
- 6 to 6 1/2 pounds of beef short ribs on the bone
- Freshly ground black pepper
- 1 1/2 tablespoons vegetable oil. More as needed
- 6 cloves of garlic, smashed and peeled
- 1-inch piece of fresh ginger (about 1 ounce) peeled and cut into 8 slices
- 6 large scallions (white and green parts) cut into 2 inch lengths
- 1 tablespoon unsalted butter
- 3 medium leeks (white and light green parts) cut into 2 inch long julienne strips (2 to 2 1/2 cups) rinsed an dried well
- Kosher salt
- Position a rack in the center of the oven and heat the oven to 325 degrees F.
- Put the tomato sauce, 2/3 cup water, soy sauce, sherry and brown sugar in and bowl and stir. Add the 5 spice.
- Pat the short ribs dry with paper towels and season with pepper. In a pan, brown the ribs on each side over medium high heat. Put as many ribs in the pot as will fit without crowding. Transfer to a platter. Brown the rest of the ribs adding more oil as needed. Transfer to the platter.
- Pour off the fat from the pan, reduce the heat to low, and add the garlic, ginger and scallions, stirring and pressing the, against the sides of the pan for 1 to 2 minutes to bring out their flavor.
- Return the ribs to the pot and pour the tomato and soy mixture over them. Bring to a simmer and cover.
- Transfer the pot to the oven and braise the ribs, lifting and turning them about every 1/2 hour, until the eat is very tender and starts to fall off the bone when pulled with a fork, 2 1/2 to 3 hours.
- At this point, take the ribs out of the oven, cool, cover and refrigerate.
- The next day take the out of the refrigerator and skim off the fat and discard the ginger. Reheat them gently in the oven.
- Now for the julienned leeks. Melt the butter in a large skillet over medium heat. Add the leeks and cook , stirring frequently until they begin to brown after 3 to 5 minutes.
- Return the heat to medium low and continue to cook, stirring frequently, until tender about 3-5 minutes.
- Make some mashed potatoes and serve the ribs over the potatoes and top with the julienned ribs. Enjoy!