braised short ribs with root vegetables and shaved broccoli salad

nothing more comforting than braised short ribs - of course we had to add a bit of an asian twist.

braised short ribs:

4 pieces short rib (approximately 3 inch cut pieces on bone)

salt, pepper to taste

flour

ginger (3 inch piece)

3-4 scallions

1 median sized onion

1 parsnip

1 carrot

thyme

2 tablespoons hoisin

2 tablespoons rice vinegar

4 cloves garlic

1 star anise

1 roma tomato

soy sauce

2/3 cup beef stock

2/3 cup red wine

butter

shaved broccoli salad

broccoli stalk

2 tablespoons rice vinegar

1 tsp sugar

1/2 tsp red chili sauce

1 tsp sesame oil

steamed rice

these are guestimates for the measurements - hence why my wifey cooks the desserts

1.  season short ribs with salt, pepper then dust with flour

2.  sear short ribs in pan then remove

3.  saute garlic, onion (diced), carrots, parsnips.  add ginger, scallion, star anise, thyme.

4.  add hoisin sauce and rice vinegar

5.  add 1 roma tomato (crushed)

6.  add in red wine, beef stock, and short ribs

7.  season with soy sauce, salt, and pepper to taste

8.  bring to simmer then place in oven at 275 covered for 3 hours, removing cover for last hour

9.  once done, remove short rib and strain braising liquid.  Remove thyme stem, ginger, and star anise.

10.  defat braising fluid, and reduce by 2/3's.  add 1 tablespoon butter

For broccoli salad

1. shave broccoli stalk

2. blanch in boiling water seasoned with salt for 1-2 minutes then place in ice cold water

3. combine ingredients for dressing and toss with broccoli

Nice and rich with subtle nod to asian flavors