Malaysian Style Sticky Shortribs with Coconut Jasmine Rice
- 0.333333 cup soy sauce
- 0.333333 cup sake
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 3 tablespoons sugar
- 2 cloves large garlic cloves, very finely chopped
- 1 tablespoon sesame oil
- 3 pounds beef short ribs, cut into 2 inch pieces
- 2 tablespoons minced fresh ginger
- 4 small McCormick dried red chiles
- 2 whole star anise
- 1 McCormick cinnamon stick
- 2 Scallions, thinly sliced
- Coconut Jasmine Rice
- 2 cups jasmine rice
- 1 cup coconut milk
- 1 tablespoon sugar
- 1 teaspoon Salt
- Combine ingredients and reserve for short ribs.
- Combine the ribs and the marinade. Let sit overnight, refrigerated.
- Remove the shortribs from the marinade and reserve the liquid. Pat the shortribs dry.
- In a thick gauge pot, brown the ribs over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook until fragrant, about 1 minute.
- Add the reserved marinade to the pot and 1 cup of water and bring to a simmer over moderate heat. Cover with a lid and bring up to a simmer. Cook until the ribs are tender and the sauce has reduced to a thick glaze, about 50 minutes. (note if the ribs are not quite tender and the sauce is thickened, add a little water to loosen the glaze up to allow further cooking.)
- Discard the chiles, star anise and cinnamon stick.
- Transfer the short ribs to a platter, scatter the scallions on top and serve with coconut jasmine rice.
Coconut Jasmine Rice:
- Wash jasmine rice thoroughly and drain.
- Place rice, 2 cups water, coconut milk, sugar and salt in a medium gauge sauce pan. Bring to a boil then adjust to a simmer. Cover and cook for 20 minutes or until the liquid is absorbed and the rice is tender.
- Rest for 20 minutes then fluff. (Can also be done in an electric rice cooker.)