Glazed Beef Short Ribs with Bean Sprouts & Edamame
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Credit: Trevor Williams, Corporate Sous Chef, Kraft Foodservice, Northfield, Ill.
The National Culinary Review, January 2014
½ + 1/3 cup cider vinegar, divided
½ cup dark brown sugar
2 T. pickling spice mix
2½ cups KRAFT Original Barbecue Sauce, divided
3 qts. reduced-sodium chicken broth
16 (8 oz.) beef short ribs
1 cup canola oil
2 lbs. shelled frozen edamame, thawed
1¾ lbs. bean sprouts
2 t. salt
2 t. chopped curly-leaf parsley
1. For Kansas City BBQ Sauce: In saucepan, mix ½ cup vinegar, sugar and pickling spice. Cook on medium heat until sugar dissolves, stirring frequently. Stir in 2 cups barbecue sauce. Cook until heated through. Strain; refrigerate.
2. In large saucepan on medium-low heat, bring chicken broth and remaining ½ cup barbecue sauce to a simmer. Brush each short rib with 1 T. oil. Working in batches, sear ribs in sauté pan on high heat 8-12 minutes, turning to brown all sides. Transfer to saucepan with stock mixture. Cook 1½ hours, or until ribs are tender. Cool. Cover; refrigerate overnight.
3. Combine edamame, bean sprouts, remaining 1/3 cup vinegar, salt and parsley.
4. Remove 1 short rib from braising liquid; place on sizzle platter. Brush with 2 T. Kansas City BBQ Sauce. Bake in 450ºF convection oven 8-10 minutes, or until heated through. Serve 1 rib with about 1 cup edamame/bean sprout salad.
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