Lunch / Dinner
Braised Sambal Oelek Short Ribs
The secret to short ribs? Braising. This long, slow cooking process uses “moist-heat” created by a little liquid and a tight-fitting lid. This cooking method provides plenty of time for tough cuts, like short ribs, to absorb flavor while breaking down the connective tissues in the muscles. And when you’re braising in a mouth-watering sambal oelek sauce, you know the ribs are going to be good!
This recipe, from Asha Gomez's cookbook I Cook in Color, “calls for slow cooking. I could tell you to use an Instant Pot, but then your home wouldn’t smell divine all day.”
Preheat oven to 350°.
Pat short ribs dry with paper towels.
Place flour on a plate and dredge short ribs slightly on every side.
Heat a large Dutch oven over high; add oil. Sear short ribs in Dutch oven on all sides. Remove short ribs and set aside.
Add shallots to Dutch oven and cook until golden brown, about 2 minutes. Add garlic and brown 30 seconds. Add lemongrass, lime leaves, sambal oelek, palm sugar, tomato paste, salt, key lime juice, and broth to Dutch oven, and mix well.
Cook broth mixture over medium heat for 5 minutes. Add short ribs back to Dutch oven and mix well. Cover Dutch oven and place in the oven for about 2½ hours until meat is fork tender; serve warm.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 41mg 13%
Sodium 901mg 37%
Carbs 26g 8%
*Percent Daily Values are based on a 2,000 calorie diet.