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!
Short Ribs in Orange-Hoisin Sauce
By December 17, 2013Published:
- 12 Servings
- 4 hrs 45 mins
- 8 Pounds Flanken kosher short ribs
- 8 Large Oranges Or 4 Large Oranges and Store Bought OJ
- 1 1/2 Cups Hoisin Sauce
- 2/3 Cup Tomato Paste
- 4 Large Garlic Cloves Minced
- 4 Inches Fresh Ginger root
- 1 Pound Dried Apricots
- Freshly Ground Pepper To Taste
- 1/2 Cup Fresh Parsley Optional
- vegetable peeler
- Large Roaster with Cover
- Rinse flanken. Pat meat dry and arrange on bottom of roasting pan. Grind fresh pepper generously over meat.
- Preheat oven to: 300° F.
- Peel two oranges with a sharp vegetable peeler. There should be very little or no white pith remaining on the orange skin. Slice the skin into thin strips. Set aside. Grate peel from the two remaining oranges. Scrape all the peel from inside the grater and from between the grater’s teeth into mixing bowl.
- Squeeze juice from these 4 oranges plus remaining oranges until you have 2½ cups orange juice. (You can also use store bought orange juice to make up the rest of the juice.) Add juice, hoisin sauce, tomato paste and garlic to orange rind in mixing bowl. Mix well.
- Peel ginger and cut into very thin slices. Add ginger and orange strips to sauce and mix again.
- Pour sauce over flanken. Cover roaster and bake 2 ½ hours. Slice apricots into thirds while flanken is cooking and set aside.
- After 2 ½ hours, reduce heat to: 250° F. Remove cover carefully and stir sauce. Sprinkle apricots over meat. Replace cover and continue to cook about one hour longer or until meat is very tender. Remove roaster from oven and cool.
- Place meat, bones and apricots in one dish and the sauce in another one. Cover both with plastic wrap and refrigerate overnight.
- Final prep: Take meat and sauce out of refrigerator. Remove and discard all congealed fat. Arrange flanken and apricots in ovenproof serving dish and pour sauce over it. Heat flanken in 350° F. oven for 30 minutes or until meat and sauce are piping hot. For a touch of color sprinkle with parsley before serving.
- Note: When prepared by this method, the meat is so tender and light, it literally falls off the bone. The real trick is to make sure you start cooking a day or two in advance so you have time to remove all the fat. The more time the meat stays in the sauce- the better.