Monday, April 12, 2010

Make it Cheap Monday - Hoisin Glazed Short Ribs

Mondays are always busy so I look forward to when dinner time rolls around so I can spend a little time relaxing in front of the stove. To me, cooking = relaxing.

Unless I come close to burning something. That's when the kitchen and I go back to being in a "love/hate" relationship.

Moving on. Apologies for my random rambling.

Now, I'll admit, I've only cooked short ribs a couple other times in my life but this time around they turned out pretty darn good so I thought I would share the recipe with y'all. Even if I did somehow forget to take most of the step-by-step photos. Apologies, again.

First, season 1 lb. of boneless beef short ribs with salt, pepper, chili powder, and cayenne pepper.

Combine 2 cups of water with 2 tbsp. tomato paste and pour it over the ribs. Cover and bake at 300 for two hours or until tender. If you're going to be gone most of the day, you could cook these in your slow cooker, set to low.

When they're still fresh from the oven, brush hoisin sauce on the top and bottom of each rib. Place in a super hot skillet and sear on each side, about two-four minutes, until a nice crispy brown caramelization occurs.

Serve 'em up with some brown rice and lightly steamed snow peas for a super easy Asian-inspired dinner. :)

Hoisin Glazed Short Ribs (Printable Recipe)
Serves 4

1-1.5 lbs. of boneless beef short ribs (4.00)
Pinch salt
Pinch pepper
Dash chili powder
Dash ground cayenne pepper
2 c. water
2 tbsp. tomato paste (.20)
Scant 1/8 c. hoisin sauce (0.45)

Total cost: $4.65

Preheat your oven to 300.

Place the ribs in a baking dish. Sprinkle salt, pepper, chili powder and cayenne pepper on top of each rub. Combine water and tomato paste together; pour over meat. Cover the baking dish and place in the preheated oven, cooking for about two hours.

When the ribs are done, brush each with hoisin sauce. Heat a skillet to screaming hot and add the ribs. Don't stir, rather let the sauce caramelize onto the meat. This will take about two-four minutes per side. Once the meat and sauce have created a nice crispy "crust," they're ready to serve!

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