Short Ribs in Orange-Hoisin Sauce is an example of how tender and flavorful meat becomes when cooked low and slow. The meat just falls of the bones.The combined flavors of orange, ginger and hoisin sauce are powerful enough to fully permeate the meat in this slow cooking method.
I recommend starting Short Ribs in Orange-Hoisin Sauce at least one day, even two days in advance. While not hard, this is a recipe that has several steps. Flanken is very fatty. The most important step is to leave the cooked meat and sauce in the fridge overnight so you can remove all the congealed fat. This method will give you a much lighter and less greasy result.
When it’s all done, just sit back and watch your family and friends enjoying every tasty morsel. You won’t have leftovers!
For another recipe using Flanken, try my Grandma Jeannie and Annie Mae’s Tzimmis!