From the kitchen
Soy Milk Braised Short Ribs
Slow-braised short ribs with soy milk folded into the finished sauce.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 3 lb bone-in beef short ribs
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp neutral oil
- 1 onion, chopped
- 3 cups low-salt beef stock, plus more if needed
- 1/4 cup reduced-sodium soy sauce
- 3/4 cup plain unsweetened soy milk
Method
- Heat oven to 325°F. Pat ribs dry and season. Brown in oil in a heavy ovenproof pot, working in batches; remove.
- Cook onion in the pot for 5 minutes. Add stock and soy sauce, scraping up browned bits. Return ribs; liquid should reach about halfway to two-thirds up the meat.
- Cover and braise for 2 1/2 to 3 1/2 hours, turning once, until fork-tender. Add hot stock if the pot becomes dry.
- Remove ribs and skim excess fat. Simmer sauce uncovered until flavorful and lightly reduced. Lower heat, stir in soy milk and warm gently.
- Return ribs to the sauce, taste before adding salt and serve hot.
Cook with confidence
Before you start
What to expect
Slow-braised short ribs with soy milk folded into the finished sauce.
Before you begin
Brown the meat well and use low-salt stock and soy sauce.
The important cue
Braise until a fork enters easily, then reduce and defat the liquid before adding milk.
At the table
Serve the rich meat with rice or mashed potatoes and a crisp vegetable.
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