Braised short ribs of beef


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• Makes 6 to 8 servings

This is a very flavorful dish using Chinese ingredients. I prepare it in advance and just reheat. I like to serve this with Parsnip and Potato Purée (page 126), White Bean and Potato Purée (page 131) or Vegetable Medley, Asian Style (page 121).

  • 8 beef spareribs (about 4 pounds/1.80 kg) Ask the butcher to cut the ribs into pieces that are 4 inches long and 2 inches wide /10 by 5 cm.
  • 1/4 cup (30 g) sesame seeds
  • 1 cup (250 ml) water
  • 8 garlic cloves, finely chopped
  • 2-inch (5 cm) piece ginger, peeled and grated
  • 1/3 cup (67 g) sugar
  • 1/2 cup (125 ml) low-sodium soy sauce
  • 2 tablespoons sesame oil
  • Preheat the oven to 400°F (205°C).

Place the ribs in a roasting pan large enough to hold them in a single layer.

Roast the sesame seeds in a toaster oven on the lowest setting for a minute or two, until lightly brown. (Watch them carefully, as they burn quickly.)

Combine the sesame seeds with the water, garlic, ginger, sugar, soy sauce, and sesame oil. Pour the mixture over the meat. Cover the pan with heavy foil and roast for 2 1/2 hours, turning the meat once or twice.

Uncover the ribs and slip the bones out of the meat. Return the pan to the oven to bake for another 20 minutes, until the meat is very tender. Skim off the liquid fat with a spoon.

Note: To reheat, cover the meat and place in a preheated 350°F (175°C) oven for about 15 minutes.

Excerpt from NEW KOSHER CUISINE © 2012 by HELEN NASH. Published by The Overlook Press, Peter Mayer Publishers Inc., New York, NY. Used by permission of the publisher. All rights reserved. 

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