Archive for November, 2011

It’s been awhile since this blog has been active, but that’s about to change.

I’m coming back, and it’s going to be Chez Fifi taking over the kitchen. First up, a little comfort food: 

Asian Short Ribs

4 shallots, sliced thin
1 Vidalia onion, sliced and cut in half
4 cloves garlic, sliced
1-inch piece of ginger, grated
1 1/2 cups brown sugar
1/2 cup rice vinegar
1 cup soy sauce (I prefer low sodium)
3 TB Sriracha, or chili paste
4-6 short ribs (make sure there’s a lot of meat, and not just bones. The meat should be very good quality, preferably from a butcher).
Salt & pepper

Combine shallots, onion, garlic and ginger in the bottom of a roasting pan. Top with short rib meat. Season with salt and pepper. Add brown sugar, vinegar, soy and Sriracha. Cover with plastic wrap and let marinate overnight.

Pre-heat oven to 325F degrees. Uncover the roasting dish and place in oven. Allow the ribs to cook for 3 hours or until falling off the bone. Turn the ribs over frequently – every 30 minutes, to prevent drying (ribs should be almost covered or fully covered with liquid).

Remove from oven and allow to rest for ten minutes. Serve with rice or mashed potatoes.


Now a few quick notes:
– the quality of your ingredients will affect the quality of your dish. Discount meat may result in toughness, excess of fat, or a stringy texture.

– invest in an oven thermometer. Your dial may read 325F, but an uncalibrated oven can ruin your dish.

– have fun. Don’t feel the need to follow recipes to the T. Want a little more Asian flair? Add some lemongrass. Don’t have rice vinegar in the house? Substitute with apple cider vinegar instead. As long as the chemistry balance is similar – the dish should turn out fine.


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