Beef short ribs with Imari sauce. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Return the short ribs to the sauce meaty-side-down. Add the fresh herbs (bundle and secure with a rubber band, if you like), cover and reduce the heat to low.

Meanwhile, in a Dutch oven, heat butter over medium heat. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. I had one goal when developing this recipe for red wine-braised beef short ribs, and it was under no circumstances to churn out a copycat boeuf Bourguignon recipe where the beef just happens to be short ribs. You can have Beef short ribs with Imari sauce using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Beef short ribs with Imari sauce

You need of Spring onion.
You need 3-4 of garlics (sliced).
You need of Ginger (sliced).
It's 1/2 of small onion (chopped in large piece).
You need 1 tablespoon of Japanese soy sauce.
You need of Shichimi (optional).
It's of Beef short ribs.
You need 150 g of beef short ribs (cube).
It's 1.5 tablespoon of Ikari sauce.
You need 1 teaspoon of salt.
You need 1 teaspoon of sugar.
It's 1 teaspoon of sesame oil.

Since boeuf Bourguignon is, in its simplest sense, beef braised in red wine, that may sound like a distinction without much basis. Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue.

Beef short ribs with Imari sauce step by step

Prepare the beef with the seasonings mentioned. Mix it well and stay for 20 mins. Prepare the rest of ingredients..
Heat the oil with high heat. Frying the ginger, garlics and spring onion (half), until the garlics turns to gold in color.
Put the onion into the pan, stir frying until it become a bit transparent..
Put the beef and stir frying for 3-4 mins. Add the soy sauce when it’s almost done.Put the chopped spring onion on top. Shichimi powder is optional..

Chop the meat finely and return it to the pan. Add the fresh parsley and mix well. Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. It may seem strange to brown one side only, but it saves a lot of time and does the job just as well.