Comments on: Braised Short Ribs with Asian Flavors http://www.reluctantgourmet.com/blog/meat-recipes/braised-short-ribs-with-asian-flavors/ You Have To Eat, So Learn To Cook & Eat Well Thu, 17 May 2012 01:26:53 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Meg Ziemer http://www.reluctantgourmet.com/blog/meat-recipes/braised-short-ribs-with-asian-flavors/comment-page-1/#comment-334665 Meg Ziemer Thu, 19 Apr 2012 23:52:39 +0000 http://www.reluctantgourmet.com/blog/?p=2858#comment-334665 Well, there is a reason why true absinth is forbidden in most of european countries: it destroys the brain cells. Don't drink that, and you'll not become feeeble-minded. Well, there is a reason why true absinth is forbidden in most of european countries: it destroys the brain cells. Don’t drink that, and you’ll not become feeeble-minded.

]]> By: Lisa http://www.reluctantgourmet.com/blog/meat-recipes/braised-short-ribs-with-asian-flavors/comment-page-1/#comment-332759 Lisa Sun, 15 Apr 2012 18:40:28 +0000 http://www.reluctantgourmet.com/blog/?p=2858#comment-332759 Is the soy sauce the only liquid? I'd like to try these today with 1/2-ing the recipe, but 1/2 c soy sauce looks like a tiny amount of liquid for braising. Thanks! Lisa <em>Hi Lisa, when I read your question I thought maybe I misread the original recipe and went back and looked it up and found it only used 1/2 cup of soy sauce. I think I went to 1 cup because I added some additional ribs. I may have also thought 1/2 cup wasn't enough so to answer your question, yes 1/2 cup should be fine if you are cutting the recipe in half. If you think the soy sauce will make the results too salty, you could always add a little beef or brown stock too. Let me know how they turn out. - RG</em> Is the soy sauce the only liquid? I’d like to try these today with 1/2-ing the recipe, but 1/2 c soy sauce looks like a tiny amount of liquid for braising. Thanks! Lisa

Hi Lisa, when I read your question I thought maybe I misread the original recipe and went back and looked it up and found it only used 1/2 cup of soy sauce. I think I went to 1 cup because I added some additional ribs. I may have also thought 1/2 cup wasn’t enough so to answer your question, yes 1/2 cup should be fine if you are cutting the recipe in half. If you think the soy sauce will make the results too salty, you could always add a little beef or brown stock too. Let me know how they turn out. - RG

]]> By: Elizabeth http://www.reluctantgourmet.com/blog/meat-recipes/braised-short-ribs-with-asian-flavors/comment-page-1/#comment-304833 Elizabeth Tue, 21 Feb 2012 02:58:56 +0000 http://www.reluctantgourmet.com/blog/?p=2858#comment-304833 I have a similar recipe for Asian short ribs. It calls for hoisin sauce, ginger & garlic and a bottle of strong ale to simmer the ribs in after browning with the ginger & garlic. The hoisin sauce goes in for the last 30 min of simmering with lid off. So good and like you said, better the second day. Keep up the great recipes! I have a similar recipe for Asian short ribs. It calls for hoisin sauce, ginger & garlic and a bottle of strong ale to simmer the ribs in after browning with the ginger & garlic. The hoisin sauce goes in for the last 30 min of simmering with lid off. So good and like you said, better the second day. Keep up the great recipes!

]]> By: Stefanie http://www.reluctantgourmet.com/blog/meat-recipes/braised-short-ribs-with-asian-flavors/comment-page-1/#comment-139714 Stefanie Tue, 01 Feb 2011 23:52:26 +0000 http://www.reluctantgourmet.com/blog/?p=2858#comment-139714 PS I've also decided to keep the fennel in the recipe. It loses it's anise sharpness and adds such a lovely layer of flavor to braised dishes. PS I’ve also decided to keep the fennel in the recipe. It loses it’s anise sharpness and adds such a lovely layer of flavor to braised dishes.

]]> By: Stefanie http://www.reluctantgourmet.com/blog/meat-recipes/braised-short-ribs-with-asian-flavors/comment-page-1/#comment-139710 Stefanie Tue, 01 Feb 2011 23:45:12 +0000 http://www.reluctantgourmet.com/blog/?p=2858#comment-139710 Hi, RG. I appreciate your response. After choosing the spare ribs, I've figured 2 pieces per person and have plenty of other food to cover big appetites. I love star anise. Such a wonderful surprise for people's tastebuds! Hi, RG. I appreciate your response. After choosing the spare ribs, I’ve figured 2 pieces per person and have plenty of other food to cover big appetites. I love star anise. Such a wonderful surprise for people’s tastebuds!

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