Asian Braised Short Ribs with Chili Lime Potatoes

Happy hump day everyone! Before I move on to the recipe I just have to make a shout out to my grandmother – today is her birthday!!!

Now, today I have a yummy dish for you, that doesn’t quite get captured as well in a photograph. But let me tell you, this was delicious! I wanted to make dinner for my family to celebrate my brother’s graduation and I found recipes for these Asian Braised Short Ribs with Chili Lime Potatoes from the blog The Woks of Life.

 

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These ribs are very tender and literally fall off the bone. They’re partly tender due to the fact that the meat is marbled with fat, but also because you are cooking the meat over four hours in the oven.

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The marinade is very similar to Korean Kalbi marinade, but with fewer ingredients and quicker to throw together. However, don’t be fooled, this is not a quick recipe. Not only do you cook it for 4 hours, but you will get the best flavor if you let it marinate overnight.

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Cooked meat doesn’t always photograph well and this is no exception, but trust me, it tasted wonderful.

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You can see the fat throughout the meat and you can trim it off if it’s too much.

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In addition to the ribs I also made roasted potatoes which are always a win.

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A twist to these potatoes is a marinade that you pour on them after you bake them. The marinade is made with olive oil, lime juice, sugar, garlic, cilantro, and chili pepper.
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These are a nice change from your simple salt, pepper, and oil-roasted potatoes.

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In addition to the ribs and potatoes I made a kale salad which I’ll share with you next.

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