Recipe: Braised Short Ribs with Hearts of Bok Choy

BRAISED SHORT RIBS WITH HEARTS OF BOK CHOY

"As refreshing and light as bok choy can be in a stir fry it also lends itself well to slow cooking, as in this winter stew. I like to use the hearts of baby bok choy, just throwing them in at the very end.

Instead of cooking this dish on the stove top, I've done it in the oven, which results in less of a mess.

Serve a crusty baguette alongside in place of rice. The broth is so good that everyone will want to sop up the last drop."

8 beef short ribs (about 4 pounds total)
2 teaspoons kosher salt
1 large yellow onion, halved and thinly sliced
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1/4 cup soy sauce
3 tablespoons ketchup
2 tablespoons rice vinegar
1 teaspoon freshly ground pepper
1 teaspoon Korean red pepper flakes
1 tablespoon sesame seeds
1 1/2 cups water
2 carrots, peeled and sliced 1/2 inch thick (about 1 cup)
4 heads baby bok choy, about 1 pound, bottoms trimmed, leafs tops removed, and hearts quartered lengthwise

Preheat the oven to 450 degrees F. Place the ribs in a Dutch oven or other large ovenproof pot with a lid and sprinkle with the salt. Top with the onion slices.

Cover and roast for 30 minutes.

In a bowl, mix together the garlic, ginger, soy sauce, ketchup, rice vinegar, ground pepper, red pepper flakes, and sesame seeds.

Remove the pot from the oven and pour the sauce over the ribs. Add the water, and stir to mix. Turn the oven down to 350 degrees, re cover the pot, and continue to cook for up to 2 hours longer, or until the beef is fork tender.

Add the carrots and baby bok choy, cover, and cook, turning the vegetables occasionally if necessary to let them cook evenly, for 10 to 15 minutes, or until the carrots are tender and the bok choy is more tender than crisp.

To serve, using tongs, transfer the braised ribs and the vegetables to a shallow serving bowl and ladle the hot broth over them.

Makes: 4 servings
Source: Asian Vegetables by Sara Deseran