Short Ribs Far East Style

Summer may bring visions of slabs of pork ribs sizzling on the grill, but what do you do when the date is Feburary 1 and it's still a bit too chilly outdoors? Simply take to the art of braising. Its long, slow cooking that infuses flavor by caramelizing the meat and vegetables; creating the makings of a full flavorful sauce. One of my good friends makes a classical version, which is excellent and tempting to prepare; but I'm offering a different flavor here today, which has been a viewer favorite- with a savory and sweet spin. Enjoy!

Short Ribs of Beef with Orange Ginger Sauce 

Makes four servings 
As seen on George Hirsch Living it UP! TV series 
chefgeorgehirsch.com 

4 pounds beef short ribs, bone in 
1/4 cup flour, for coating beef short ribs 
2 Tablespoons olive oil 
4 cloves garlic, sliced thin 
1 Tablespoon fresh ginger, peeled and chopped 
1 leek, whites only cut into one inch pieces 
2 teaspoons sesame oil 
2 teaspoons sherry 
2 teaspoons soy sauce 
juice of one orange 
1 1/2 cups beef broth 

Coat beef ribs with flour, shaking off any excess. 

Preheat a braising or sauce pot to medium high temperature. Add olive oil and sear beef short ribs until well browned, turning only once on each side. 

Drain any excess oil. Lower temperature of pot, add garlic, ginger, leeks, sesame oil, sherry, soy sauce, orange juice and beef broth. Bring sauce up to a boil, then lower to a gentle simmer, cover and cook for 1 1/2- 2 hours or until meat is beginning to fall away from the bone. 

When short ribs are fully cooked, remove meat from pot. Raise the temperature of the sauce to a low boil. Reduce the sauce to naturally thicken. 

Serve with steamed dumplings and stir-fry vegetables.