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Baked Hoisin Short Ribs with Puffed Rice

Baked Hoisin Short Ribs with Puffed Rice

Total Time:

55mins

Prep:

10mins

Cook:

45mins

Skill Level:

Easy

Ingredients

  • 2 lbs. Simmering short ribs
  • ½ head garlic, smashed
  • ½ cup soy sauce
  • 4 cups water
  • 3 Tbsp. garlic, minced
  • 1 Tbsp. ginger, micro-planed
  • ¼ cup hoisin
  • ¼ cup wild rice
  • 2 Tbsp. parsley leaves, picked
  • 2 Tbsp. chive sticks
  • 2 Tbsp. tarragon leaves, picked
  • 2 lbs. yellow potatoes
  • 1 bunch green onions
  • 2 cups + 2 Tbsp. canola oil
  • 1 tsp. sesame oil
  • 3 Tbsp. butter
  • Salt and Pepper

How to Make It

1.

Pre-heat oven to 375 °F.

2.

Put 2 cups oil in a 9 cup+ pot and heat to 350°F for frying. (You want the extra room so the oil doesn’t boil over.)

3.

Toss potatoes and green onions with 2 tbsp of oil, salt and pepper. Put them in oven to roast for about 15 minutes.

4.

Place short ribs, smashed garlic, soy sauce and water in a pot and simmer for 15-20 minutes until tender

5.

While short ribs are simmering, combine hoisin, minced garlic, and ginger in a bowl. Set aside for glazing later.

6.

Add the wild rice to the frying pot put and cook until the bubbles die down and the rice has souffleed (puffed). About 2 minutes. Remove from the oil onto a paper towel.

7.

Remove potatoes from the oven and turn to broil on high.

8.

Chop the green onions, smash the potatoes with a fork and fold together.

9.

Season with sesame oil, butter, salt and pepper.

10.

Remove short ribs from water, place on a foil lined sheet pan, glaze with hoisin and place under broiler to caramelize. About 3-5 minutes.

11.

Remove short ribs from the oven and sprinkle with puffed wild rice.

12.

Garnish with parsley, chives and tarragon herb salad. Serve with the green onion potatoes.

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