After using the bones of the beef short ribs for this amazing broth, I wanted to cook the meat slow and long so that it will still be so juicy! I served this when we had a few friends over and with the fried egg on top, it is a a hit for a crowd!
Asian Shredded Short Rib Noodles with Garlic Bok Choy and Fried Egg (think the title is too long?)
Shredded Short Ribs
1 cup broth
1/2 cup soy sauce
1/4 cup hoisin sauce
2 chilli peppers halved
1 stalk lemonstalk, halved and “pounded”
3 garlic cloves smashed
1 onion halved
1 inch nub ginger roughly chopped
4 beef short ribs, seasoned with salt and pepper
water, enough to cover ribs
Garlic Bok Choy
1 lbs Baby Bok Choy, cleaned and chopped roughly
1 tbs garlic and ginger minced.
1 tbs sesame oil
1/4 cup beef broth
3 tbs corn starch
4 fried eggs
4 cups cooked rice noodles
1 bunch green onions sliced
Sriracha sauce for garnish
Preheat oven to 300 degrees.
Sear seasoned short ribs on medium high on each side until the juices are sealed in and the meat is browned.
Add in all the other ingredients, and throw the whole thing in the oven for 2.5 hours. Sit back and enjoy the smells.
After the meat is done, remove from oven and let cool slightly. Strain sauce into a bowl and put back into pot/dutch oven, adding in corn starch. Bring to boil and simmer over low-medium heat and cook until about half of the liquid is left.
Once the meat has cooled, shred with two forks and return to pot with sauce. Turning heat off.
Fry chopped bok choy with garlic/ginger until garlic is quite fragrant. Add in broth, cover and reduce heat to low.
Cook rice noodles and toss with a few spoonfuls of sauce from the meat. Add into a bowl to plate, adding in bok choy, shredded short ribs and sauce and finally the egg. Use the Sriracha sauce and green onions as the garnish.