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.”
Makes
8 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
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.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 290
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 41mg 13%
Sodium 901mg 37%
% Daily Value*
Carbs 26g 8%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.
