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Hoisin-glazed beef ribs
By glazing these slow-cooked, fall-off-the-bone beauties with a sweet and tangy hoisin glaze, they’ll have giant flavour, too!
YIELDS
3
TO
4
Ingredients
Hoisin Glaze
- 1 cup (240 ml) hoisin sauce
- 2 tablespoons (30 ml) rice wine vinegar
- 1 tablespoon (15 ml) chili flakes
- 2 tablespoons (30 ml) honey
Hoisin-Glazed Beef Ribs
- 1 side/4 full-length bones of beef short ribs weighing approximately 2.2 pounds (1 kg), frenched
- Salt and pepper
- 1-quart (1 L) beef stock
Stir-Fried Bok Choy
- Vegetable oil, for stir-frying
- 4 heads baby bok choy, halved and thinly sliced on a bias
- 2 cloves garlic, peeled and thinly sliced
- 1 1-inch (2.5 cm) knob ginger, peeled and chopped
- 2 bird’s eye chilies, thinly sliced
- 4 green onions, thinly sliced, whites and greens separated
- Reserved Hoisin Glaze
- Salt and pepper
- 1 teaspoon (5 ml) toasted sesame oil
Directions
Hoisin Glaze
- In a bowl, combine the hoisin sauce, rice wine vinegar, chili flakes, and honey. Mix well.
Hoisin-Glazed Beef Ribs
- Preheat the oven to 325 F (160 C)
- Season short ribs well with salt and pepper.
- Place the ribs in a glass baking dish.
- Pour beef stock into the baking dish. Cover tightly with foil.
- Transfer the baking dish to the oven and cook for three and a half hours.
- Remove from oven and let rest for 15 minutes. Raise oven temp to 475 F (245 C). Transfer ribs onto a baking sheet with a rack.
- Brush Hoisin Glaze all over the meat.
- Add ribs back in the oven. Roast for 10 to 12 minutes, until the sauce, is caramelized.
Stir-Fried Bok Choy
- While the ribs are in the oven, prepare the bok choy
- Heat a wok film with vegetable oil over medium-high heat.
- Add the bok choy and cook for one to two minutes.
- Add the garlic, ginger, chilies, and the white parts of the green onions to the wok. Cook for 30 seconds to one minute.
- Drizzle in the remaining Hoisin Glaze, tossing to coat.
- Remove the wok from the heat. Season the vegetables with salt and pepper. Add the sesame oil and toss to coat.
Assemble and Serve
- Remove ribs from oven, and let cool for two minutes.
- Transfer Stir-Fried Bok Choy to serving plates. Top with Hoisin-Glazed Beef Ribs.
- Serve warm. Enjoy!
