Recipe Card for Item: Chile-Glazed Beef Shortribs
Quantity Produced: Serves 8 as an entree
Boneless Beef Shortribs, Trimmed 5+ #
Flour 2 Cups (for dusting)
Soy Sauce 1 Cup
Beer 1 Cup
Water 1 Cup
Baby Bok Choy, cut in ½ lengthwise 8
Sweet Chile Sauce 2 Cup (See Recipe)
Braising Liquid As Needed
Crisp Pan Fried Noodles See Recipe
Scallions, Julienned 2 ea.
Preparation Procedure: Preheat Oven to 375˚.
In large dutch oven, brown dusted beef in hot oil 4-5 minutes per side. Remove from pot and set aside on sheet pan. Brown remaining beef. Return beef to pot and add braising sauce, bring to a boil. When boiling, turn off heat, making sure beef is nearly immersed in liquid. Cover and bake for 1 ½ to 2 hours, checking periodically to baste with braising liquid. When finished cooking, carefully remove beef from pot onto a sheetpan, it will be very tender. Strain braising liquid and set aside. Drizzle Sweet Chile Sauce over each short rib and place in the oven. Bake until chile sauce glazed the beef, about 10 minutes. While beef is back in the oven, heat a large skillet, sauté bok choy in a small amount of oil. Transfer to platter and top with glazed beef. As needed add additional chile sauce (thinned with braising liquid) to the sheet pan on which the beef was glazed. Serve with crispy pan fried noodles. Garnish with sliced scallions.
Recipe Card for Item: Sweet Chile Sauce
Quantity Produced: Makes 2 Cups
Chile Paste/Sambal Oelek 3 Tablespoons
Garlic, Minced 3 Large Cloves
Rice Wine Vinegar ½ Cup
Water 1/3 Cup
Sugar 2/3 Cup
Salt 1 Teaspoon
Cornstarch 1 Tablespoon dissolved in 1/3 cup water
Lime Juice 1 Lime
Cilantro, Stemmed/Chopped 4 Tablespoons
Combine everything, except cilantro, in a small saucepan. Cook over medium heat until thickens. Cool completely and add cilantro. Keep refrigerated until ready to use.