Slow Braised Short Ribs with Sake Sticky Rice

Serves 4
Delicious braised and slow-roasted beef short ribs basted with orange juice, hoisin sauce, and ginger.  Served with rice simmered in sake with sautéed garlic and ginger.

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  • White Rice
    Always white and fluffy, Carolina Rice complements your meal. It’s so easy to invent delicious, nutritious family meals with Carolina.
    

Ingredients

For the Ribs:
2 each large oranges, zested and juiced, about 3/4 cup
1/2 cup hoisin sauce
1 Tbsp tomato paste
1 Tbsp fresh ginger root, grated
1 can (14 oz.) beef broth
1/2 cup water
1/2 cup all purpose flour
8 beef short ribs
1 Tbsp vegetable oil
For the Rice:
1 Tbsp vegetable oil
1 each minced garlic
1 Tbsp fresh ginger root, grated
1 cup sake wine
1 cup Carolina® White Rice
1 cup water
1 tsp salt
1/2 cup green onion, sliced
1/2 cup water chestnuts, chopped

Cooking Directions

For the ribs:

Heat oven to 350°F. In a medium bowl combine orange juice, hoisin sauce, tomato paste, ginger, broth and water. Dust ribs with flour and shake off any excess. Heat oil in a heavy Dutch oven over medium high heat. Add ribs and brown on all sides. Pour in sauce. Cover and place in oven for 1 hour. Reduce heat to 275°F and continue to cook 1 more hour. Remove ribs to a platter and keep warm. Skim and discard grease off remaining sauce. Strain and stir in orange zest. Serve ribs with sauce.

For the rice:

* For a more authentic sticky rice flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.

Heat oil in a medium saucepan over medium heat. Add garlic and ginger and sauté 30 seconds. Add rice and stir to coat with oil. Add sake and simmer, stirring occasionally, until liquid is absorbed, about 3-5 minutes. Stir in water and salt. Cover and simmer 20 minutes or until rice is tender. Fold in green onions and water chestnuts.