Braised Short Ribs Recipe

Ever since my husband and I went to Jujube last year, an Asian restaurant with a modern flair in Chapel Hill, I’ve been obsessed with recreating the amazing short ribs bolognese that I ordered. The meal was delicious and I’ve been thinking about it ever since. I’ve been convinced that there was a cherry cola in the sauce, but after doing a quick google search, it turns out their recipe is online, and alas no cherry cola. We made a version of their recipe last night (omitting the duck hearts and liver – eek!) and it was pretty tasty. Here is the recipe.

** Image Credits & another delicious sounding Braised Short Rib Recipe: Snippets of Thyme

You Might Also Like:

One Comment on Braised Short Ribs Recipe:

  1. Charlie says:

    Glad you gave it a shot and enjoyed it.

    I did notice your apprehension regarding the livers and hearts. The first time I ever had SE Asian food, I loved it and wanted to re-created it at home. I was, maybe 18 at the time. I got a cookbook, went to the Asian market, and got all the things it said I needed to make the dish. Everything including a little block of shrimp paste. When I unwrapped the paste, it gave off the most foul smell I’d ever experienced. There was no way in hell I was going to put such a vile thing into my food. And didn’t.

    Needless to say, the dish didn’t turn out right. Unbeknownst to me at the time, something happens to that nasty stuff when you heat it up and combine it with the right ingredients. It imparts a beautiful and savory base to the dish. One that mine lacked. That was my lesson.

    Now, I actually like the taste of duck livers and hearts on their own, but that’s not the point here. When ground up finely and cooked into the dish for hours, you’d never know they’re there. The dish is fine without them, but they give a meaty body to it that is really quite lovely.

    Just my $.02, but again, I’m so happy you enjoyed the dish enough to make it at home.

    Thanks,
    Charlie

Leave a Commment