Short rib with sweet chili sauce

I first learned of this technique with the ribs at Iron Chef Morimoto’s restaurant in Orlando.

The idea to braise something and the dredge it and fry it to make it crispy was genius. Super

crunchy exterior surrounding a juicy moist braised flavorful meat. In this recipe we are going

to refrain from deep frying this jumbo bone, but to see a recipe with the frying technique.

I am a huge fan of sweet chili sauce and this recipe here is super simple, if just takes Ome, but

the sauce you can make in advance rather quickly and eat with egg rolls, chicken wings, and of

course these delicious ribs. Try it out at home at send me some picture @Lovefoodmore

Course Main Course

Cuisine American, Asian

Keyword short ribs

Prep Time 1

Cook Time 4

Servings 12 Portions

In a 425F Oven, sear seasoned
short rub until browned exterior.
In a large pot add all the
ingredients except for short rib
and bring to a boil while mixing
until homogenous.
In a large hotel pan add the
seared short ribs and pour the
boiling liquid over. Cover with a
aluminum and braise in 325F
oven with convecMon for 3 1⁄2 – 4
hours until tender.
4. Chill the braised short rib for 3
hours in braising liquid. Remove
gently and chill properly. Reserve
the bone.

1. Combine all ingredients into a
pot a mix constantly over
medium heat unMl sugar
dissolves. Taste and adjust
seasoning.

Short Rib with Sweet Chili Sauce