Outdoor Grilling
Wok Braised Short Ribs
Makes 4-6 Servings
Wok Braised Short Ribs
Makes 4-6 Servings
Braising in the wok is easy and the perfect one pot meal. The ultimate comfort food especially when served over mashed potato puree.
Ingredients
- 1 pound boneless short ribs (at least 4 ribs)
- 1 tablespoon kosher salt
- ½ tablespoon black pepper, ground
- ¼ teaspoon chili flake
- 3 tablespoons avocado oil
- 1 small white onion, medium dice
- 2 cloves garlic, minced
- 3 ribs celery, large dice
- 2 medium carrots, chopped
- 2 cups dry red wine
- 4 cups beef stock or beef bone broth
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- ½ cup parsley, chopped
- ¼ cup crushed tomatoes
- 3 tablespoons extra-virgin olive oil
- ¼ cup chives, fine chopped
- 1 tablespoon lemon zest
Preparation
- Season short ribs with salt and pepper.
- Set wok on high and add avocado oil. When oil begins to smoke add short ribs and sear both sides over high heat. Once short ribs are browned, remove and set aside.
- Return wok on high heat. Add chili flake, onion, garlic, celery, and carrots. Cook on high until vegetables get some coloring. Add short ribs, combine with vegetables and add wine. Reduce wine by half. Add stock, thyme, rosemary, and bay leaves. Bring to a boil and reduce heat to low. Add parsley and crushed tomatoes. Cover wok and simmer for 2 hours, you may need to add a bit more liquid, until fork tender
- Remove herb stems and bay leaves with tongs. Skim off any grease from the braising liquid.
- Strain meat and vegetables out of broth. Take care to ensure short ribs remain whole. If still loose, reduce broth in wok over high heat for a couple minutes, or add a slurry to thicken.
- Serve short ribs on top of braised vegetables (preferably with mashed potatoes). Ladle thickened braising liquid over short ribs. Drizzle with olive oil and top with chives and lemon zest.
