Vietnamese Braised Short Ribs

I told you all about this fantastic cooking class that I took (for those of you that don’t remember or didn’t read about it in an earlier blog–it’s at the Brooklyn Kitchen). The class was a couple of weeks ago and I finally got around to cooking my first item from the class. The short ribs that the cook made were by far, my favorite. The sweet tangy ribs were oh-so addictive. In fact, I actually ate all the fat off the bones as well as the meat. This is not my typical style, but it was essential this time.

So, my husband and I took a trip out to the butcher and picked up 3 pounds of beef short ribs cut to 2 and a half inches.

The biggest thing to remember about braising anything is that you need to allocate an afternoon or an evening to cooking it. We had a bit of a snow storm on this particular day so it was the perfect opportunity to stay indoors for the evening.

Some tips that the cook Matt Greene told us about braising that I didn’t know is to season, season, season. Everytime you enter a big step in the process you are to make sure you aggressively add salt and pepper. I also learned some other great tips like: Use grapeseed oil instead of olive oil because it has a milder, less overpowering taste.

The main seasoning to use in this dish (besides a good amount of salt and pepper) is 5 spice mix. This is the ultimate seasoning for this meat. It brings so much flavor. It’s a mix of cinnamon, ground fennel seed, ground clove, and ground star anise and paprika. I was happy to find out about this type of mix because it would have been pricey to buy all of some of these seasonings that I doubt I’d use again.

After this adventure, I was too tired to make some elaborate side dish. So, what was on the recipe? White rice. It didn’t matter to my husband. He was extremely pleased with the meal and I was too, however, it didn’t have as strong of that tangy taste that I had at my class. What was I expecting though-perfection on the first try? Doubtful.

I never thought I’d be one to cook such heavy meat. I also never thought I’d be one to really be excited about seeing meat “fall off the bone” (as the chef told us it would do and that would be the signal that the meat was ready to eat). But, I really enjoyed making this meal. Growing up in the Clevering household we always ate very healthy. I’m very, very thankful for this and when I cook I usually look for more healthy options. Every once in a while though…it’s nice to have something sinful like this cooking up in your kitchen.

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11 thoughts on “Vietnamese Braised Short Ribs

  1. Marie, you will laugh of course but I think I have all the spices. You can mix up a batch when you are next here. I’ve never tried anything like this but I am now really excited to try–whenever we clear out some of the meat in our freezer, anyway.

  2. Hi Sara! Your Vietnamese ribs would be friends with my Chinese ribs, hehehe!

    My English is awful but I can understand everything and I like so much your blog, so I will return very soon!

    Spanish greeting ; )

  3. I’ve wanted to take a class at the Brooklyn Kitchen for some time…and love the spices used in this recipe. If I ate ribs, I would have approached them the same as you, fat and all, it’s the best…

  4. What a fantastic dish! I agree, good to have some sinful treats cooking away at times. My brother is moving to Vietnam later this year so I’ve been curious about Vietnamese food (and can’t wait to visit!).

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