Ingredients:
- 6 bone-in beef short ribs, about 4 lb. total
- 5 Tbs. Asian grilling and roasting rub*
- 3 Tbs. canola oil, plus more as needed
- 1 yellow onion, quartered and thinly sliced
- 2 garlic cloves, minced
- 1 cup fresh orange juice
- Zest of 1 orange
- 2 cups beef stock
- 1 cup Asian grilling and roasting glaze, or as
needed* - 8 oz. somen noodles, cooked according to
package instructions - Green onions, white and light green portions,
thinly sliced diagonally, for garnish
Directions:
Rub the short ribs on all sides with the grilling and roasting rub. Place in a large sealable plastic bag, seal the bag and refrigerate for at least 6 hours or up to 24 hours.
In the stovetop-safe insert of a slow cooker, or in a heavy sauté pan over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a plate.
Reduce the heat to medium and warm the remaining 1 Tbs. oil until almost smoking. Add the yellow onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until softened, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 minutes. If you used a slow-cooker insert, return the short ribs to the insert and set on the slow-cooker base. If you used a sauté pan, transfer the onion mixture and the ribs to a slow cooker. Stir in the orange juice, orange zest and stock.
Cover and cook on high until the meat is tender but not falling off the bones, 4 to 6 hours. Using tongs, gently transfer the ribs to a flat wire rack set in a roasting pan; reserve the sauce. Let the ribs cool for 20 minutes.
Position a rack in the upper third of an oven and preheat to 425°F.
Brush the ribs on all sides with some of the grilling and roasting glaze. Roast the ribs until browned, 10 to 15 minutes. Remove from the oven and brush with more glaze.
Meanwhile, pour the reserved sauce through a fine-mesh sieve set over a saucepan. Keep warm over low heat.
Place a mound of noodles in each of 6 warmed bowls. Pour the sauce over the noodles. Top each portion with a short rib and garnish with green onions. Serve immediately. Serves 6.
* Available at Williams-Sonoma stores.
In the stovetop-safe insert of a slow cooker, or in a heavy sauté pan over medium-high heat, warm 2 Tbs. of the oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a plate.
Reduce the heat to medium and warm the remaining 1 Tbs. oil until almost smoking. Add the yellow onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until softened, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 minutes. If you used a slow-cooker insert, return the short ribs to the insert and set on the slow-cooker base. If you used a sauté pan, transfer the onion mixture and the ribs to a slow cooker. Stir in the orange juice, orange zest and stock.
Cover and cook on high until the meat is tender but not falling off the bones, 4 to 6 hours. Using tongs, gently transfer the ribs to a flat wire rack set in a roasting pan; reserve the sauce. Let the ribs cool for 20 minutes.
Position a rack in the upper third of an oven and preheat to 425°F.
Brush the ribs on all sides with some of the grilling and roasting glaze. Roast the ribs until browned, 10 to 15 minutes. Remove from the oven and brush with more glaze.
Meanwhile, pour the reserved sauce through a fine-mesh sieve set over a saucepan. Keep warm over low heat.
Place a mound of noodles in each of 6 warmed bowls. Pour the sauce over the noodles. Top each portion with a short rib and garnish with green onions. Serve immediately. Serves 6.
* Available at Williams-Sonoma stores.
Williams-Sonoma Kitchen.
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