For the short ribs:
- 4 lbs beef short ribs (choose ribs that are about 3 inches long and have at least 2 inches of meat on the bone)
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- ¼ cup soy sauce
- 1 small onion, grated
- 3 cloves garlic, minced
- 2 teaspoons salt
- 1/8 teaspoon black pepper
For the potatoes:
- 2 lbs Yukon gold potatoes (cut into chunks if large)
- olive oil
- Salt and Pepper, to taste
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- 2 cloves chopped garlic
- 2 tablespoons chopped cilantro
- chopped fresh red chili, to taste
- Rinse the short ribs under cold running water and transfer to a bowl. Add all the marinade ingredients and toss to coat. Cover and refrigerate for 6 to 24 hours.
- Preheat your oven to 300 degrees and place a rack in the middle of the oven. Arrange ribs, bone side down, in a 9×13-inch roasting pan and cover with the marinade, along with 1 1/2 cups of water. Cover with foil and roast for 3 hours. Remove the foil and roast for another 15 minutes.
- Place the potatoes on a parchment-lined baking sheet. Drizzle with olive oil, salt, and pepper, and roast along with the short ribs for the last 45 minutes.
- While that’s happening, mix the dressing for the potatoes by combining 2 tablespoons olive oil, lime juice, sugar, garlic, cilantro, and red chili. Season the dressing with salt and pepper.
- Toss the roasted potatoes in the dressing…
- And serve with the short ribs!
Source: The Works Of Life
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