Asian Spiced Short Ribs with Serrano Chimichurri and Noodles
These are some of my favorite short ribs. They are great for spring and summer time, even though heavier meats like short ribs are often eaten in the cooler months, because the chimichurri has a freshness and palate cleansing effect that helps to elevate the dish. I serve the ribs over rice noodles, letting them soak in the broth and pan juices like a hearty soup, but if you’re looking for a carb free option, you can eliminate the noodles and it will be just as good. Note that the long cooking time includes a 4 hour marinating time, but the active time is quite short.
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Servings: 4 People
Calories: 890 kcal
Net Carbs: 20 g
Ingredients
Short Ribs
- 1 Tbsp (1 Tbsp) Chinese five-spice powder
- 1 1/2 tsp (1 1/2 tsp) salt
- 3 1/2 lbs (1.6 kg) beef short-ribs, 3- or 6-inch pieces
- 1 Tbsp (1 Tbsp) sunflower oil
- 3 cloves (3 cloves) garlic, crushed
- One (One) 1 1/2 inch piece fresh ginger, peeled and thinly sliced
- 1 (1) serrano chile, seeded and julienned
- 4 1/2 cups (1.1 l) beef stock
- 2 cups (0.5 l) dry sherry
- 2 Tbsp (2 Tbsp) Tamari soy sauce
- 2 Tbsp (2 Tbsp) honey
- 1 Tbsp (1 Tbsp) Asian fish sauce
- 1 lb (455 g) wide rice noodles
Serrano Chimichurri
- 1/2 cup (8 g) cilantro, minced
- 1/2 cup (30 g) parsley, minced
- 1/4 cup (40 g) red onion, minced
- 2 cloves (2 cloves) garlic, minced
- 1/3 cup (79 ml) olive oil
- 2 tsp (2 tsp) lemon zest
- 1/3 cup (79 ml) fresh lemon juice
- 2 (2) serrano chiles , seeded and minced
- 1 tsp (1 tsp) Dijon mustard
- freshly ground salt and black pepper , to taste
Instructions
Short Ribs
- In a small bowl, mix together the five-spice powder and salt. Place the ribs in a large baking dish and season generously on all sides with the spice mix. Cover and refrigerate for about 4 hours.
- Preheat the oven to 375° F. In a large enameled Dutch oven, heat the sunflower oil over medium high heat. Brown the ribs evenly all over, working in batches if needed, about 6-10 minutes. Return the short ribs to the baking dish once browned and set aside.
- Add the garlic, ginger, and serrano chile to the Dutch oven. Cook over medium heat, stirring regularly, until fragrant and lightly browned, about 3 minutes. Add a little bit of the the sherry, using it to deglace the pan and scrape up any browned bits. Add the beef stock, the rest of the sherry, the soy sauce, honey, and fish sauce, and bring to a boil. Return the short ribs and their juices to the pan, bone side up, and turn off the heat.
- Cover with the lid and cook in the oven until the ribs are fall apart tender, about 2 1/2 hours.
- About 15 minutes before the ribs are done, cook the rice noodles according to the package instructions.
Serrano Chimichurri
- In a medium sized bowl, mix together the cilantro, parsley, red onion and garlic. Pour in the olive oil, lemon zest, and lemon juice and whisk with a fork to combine. Mix in the serrano chiles and Dijon mustard, and season to taste with salt and pepper.
- To serve, place some noodles in a wide bowl and top with a short rib, bone side up. Spoon in a generous amount of the broth from the pan over the noodles. Spoon about 1/4 cup of the chimichurri on or around the short rib.
Nutrition
Calories: 890kcalFat: 52gSodium: 2480mgNet Carbs: 20gSaturated Fat: 16gPotassium: 1782mgCarbohydrates: 21gVitamin A: 809IUFiber: 1gVitamin C: 24mgSugar: 13gCalcium: 84mgProtein: 63gCholesterol: 171mgIron: 9mg
