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Cherry-Braised Short Ribs with Bok Choy & Soba Noodles

Cherry-Braised Short Ribs with Bok Choy & Soba Noodles

by 14 people

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Makes: 4 servings

Prep: 15 mins

Cook: 2 hrs 30 mins

Ingredients
  • 3 pounds beef flanken short ribs (about 1-inch thick), sliced across the bones and halved crosswise
  • salt and pepper
  • 1 - 2 tablespoons vegetable oil
  • 2 tablespoons sesame seeds
  • 2 teaspoons grated garlic
  • 1/2cup red wine
  • 1/4cup red wine vinegar
  • 2 cups beef broth
  • 1 cup hoisin sauce
  • 1/2cup bottled pure cherry juice
  • 1/2cup low-sodium soy sauce
  • 1 1/2pounds bok choy, well rinsed
  • 1 8.8ouncepackage  soba noodles, cooked and rinsed
  • 1/2cup dried cherries
  • 3 tablespoons sliced scallion greens
Directions

    HIT THE HEAT:

  1. Season the ribs with 1/2 tsp. salt. In a large dutch oven, heat 1 tbsp. oil over high heat. In 2 batches, brown the ribs, adding more oil if needed, about 5 minutes per batch. Transfer to a plate. Lower the heat to medium, add the sesame seeds and toast for 2 minutes. Add the garlic and cook, stirring, for 1 minute.

    2. ADD LIQUID:

  2. Pour in the wine and vinegar, stirring to scrape up the browned bits. Add the beef broth, hoisin, cherry juice and soy sauce and bring to a simmer. Return the ribs to the pot, making sure to keep the meat submerged.

    3. COVER AND SIMMER:

  3. Partially cover the pot and simmer until the meat is tender and falling away from the bone, about 2 hours (as shown above).

    4. FINISH THE DISH:

  4. Using a slotted spoon, transfer the short ribs to 4 plates. Increase the heat to high, add the bok choy to the pot and cook until tender, about 5 minutes. Using the slotted spoon, transfer the bok choy to the plates with the meat. Add the cooked soba to the braising sauce in the pot and bring to a boil; cook until heated through, 4 to 5 minutes. Transfer to the plates using tongs. Add the cherries to the sauce and boil until the mixture is thickened and the cherries are soft, about 10 minutes; season with salt and pepper. Pour the sauce over the meat, greens and noodles. Top with the scallions.
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