Here’s the second installment in my 2-for-1 dinner plan (the first was this recipe for Chicken Ragu with Marsala) and I haven’t decided which of the two short rib recipes I’m more excited about. Let’s face it: braised short ribs are phenomenal, and tomorrow’s recipe for Braised Short Rib Hash using the leftover ribs is just as spectacular. Who knew a former vegetarian could get this excited about such a hearty meat dish?! However, just one bite and you’ll get why.
I do have another recipe for Braised Teriyaki Short Ribs (found here) with a couple of key differences. First this new recipe is for boneless short ribs, resulting in a shorter cook time and making the perfect shred-able leftovers for tomorrow’s hash; and the second difference is that with this recipe I used a Dutch oven instead of my trusty slow cooker. The Dutch oven method is another way that we save on time with this version of the recipe – we start by searing on the stove top and then move it into the oven for the braising.
It’s a great idea to make plenty of ribs, if you plan to take advantage of the 2-for-1 by making the ammmmazing short rib hash tomorrow (see the pic below…it’d be silly not to make both recipes!)
Want to see the step-by-step process? Here’s a video…
- ½ cup coconut aminos
- ⅓ cup coconut palm sugar
- ¼ cup apple cider vinegar
- 1 Tablespoon crushed garlic
- 1 Tablespoon crushed ginger
- ½ teaspoon ground red pepper
- 2 Tablespoons sesame oil – divided
- 8 beef short ribs, boneless (about 4 lbs)
- 2 yellow onions, sliced
- 2 red bell peppers, seeded and sliced
- Preheat the oven to 350 degrees F. In a medium bowl combine the coconut aminos, coconut palm sugar, apple cider vinegar, crushed garlic, crushed ginger and ground red pepper. Set aside.
- Place a Dutch oven over medium-high heat. Add 1 Tablespoon of the sesame oil. Generously salt and pepper the ribs. Add the ribs to the pot and sear on all sides. Remove the ribs, set aside on a plate, and drain the fat from the pot.
- Add the remaining sesame oil to the pot and place back over medium-high heat. Sauté the sliced onion and bell pepper until tender. Add the ribs back into the pot and cover with the coconut amino mixture.
- Bring to a boil. Cover the pot and place in the preheated oven for 2 to 2½ hours, until the ribs are tender. Serve with a spoonful of the braised onions and bell peppers. Enjoy!
- PS: Save your leftover ribs for Braised Short Rib Hash!