bone-in CO-OP Beef Short Ribs, about 6 lb (2.7 kg)
kosher salt to taste
5
tablespoons grapeseed oil, divided
1
large yellow onion, peeled, halved, and thickly sliced
2
stalks celery, cut in ½-inch chunks
2
carrots, peeled and cut into chunks
4
cloves garlic, peeled and halved
1
to 2-inch piece of ginger, peeled and thinly sliced
4
tablespoons tomato paste
1
teaspoon Chinese five-spice blend
2
tablespoons KNORR Concentrated Beef Bouillon
4
cups water
1
cup CO-OP GOLD Pineapple Juice
1
cup hoisin sauce
2
tablespoons CO-OP GOLD PURE Unpasteurized Honey
2
bay leaves
Directions
Created by Chef Angie Quaale
Prep time: 30 minutes
Total time: 4 hours
Serves: 8
Preheat the oven to 375°F. Season each short rib generously with salt. In a pot large enough to accommodate all of the meat and vegetables, add three tablespoons oil and bring to high heat. Add the short ribs to the pan two at a time and brown very well on all sides, about three minutes per side. Do not overcrowd the pan. Cook the ribs in batches, setting them aside on a tray or plate as you work on the next batch.
While ribs are browning, use a food processor to purée the onion, celery, carrots, garlic and ginger into a coarse paste.
Once all the short ribs have been browned, drain excess fat from the pan and return to stove with remaining oil. Add the puréed vegetables. Salt generously and sauté them until they brown, about seven minutes, stirring and scraping the bottom of the pan constantly.
When veggies are dark and dry, add tomato paste and Chinese five spice, stirring for four minutes to cook the tomato paste through.
Mix bouillon and water. Add and stir to deglaze the bottom of the pan. Drop heat to medium-high and reduce liquid by about a third.
Return ribs to pan. Add pineapple juice, hoisin sauce and honey to almost cover the meat. Add bay leaves and stir to combine. Cover with a lid or tin foil and place in the oven. Cook for about three and a half hours.
Check periodically during the cooking process and add water if needed to keep meat three-quarters covered. Use tongs to turn the ribs halfway through cooking time.
For the last 20 to 30 minutes, remove lid to let ribs colour and sauce reduce. The meat should be very tender but not falling apart.
Remove ribs from sauce, skim off excess fat, and serve with a generous ladle of braising liquid over a bed of mashed potatoes.
