FusionMainMedium

Black Rice with Braised Short Ribs

Name: Black Rice with Braised Short Ribs
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1.5 cups Agriko black rice; 3 cups beef or chicken broth; 2 kg beef short ribs, cut into 3-inch pieces; 3 tbsp soy sauce; 2 tbsp oyster sauce; 4 cloves garlic, minced; 1 inch fresh ginger, sliced; 2 stalks scallions, chopped; 2 tbsp vegetable oil

Prep 20 mins

Cook 120 mins

Total 140 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups beef or chicken broth
2 kg beef short ribs, cut into 3-inch pieces
3 tbsp soy sauce
2 tbsp oyster sauce
4 cloves garlic, minced
1 inch fresh ginger, sliced
2 stalks scallions, chopped
2 tbsp vegetable oil

Instructions

Rinse Agriko black rice thoroughly under cold water until water runs clear. Set aside.
Heat oil in a heavy-bottomed pot over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until golden brown (about 8-10 minutes total). Remove and set aside.
In the same pot, sauté minced garlic and sliced ginger for 1-2 minutes until fragrant. Add soy sauce and oyster sauce, stirring to combine.
Return short ribs to the pot and add enough broth to cover three-quarters of the meat. Bring to a simmer, then reduce heat to low. Cover and braise for 90 minutes, stirring occasionally and skimming excess fat.
While ribs braise, cook black rice: combine rinsed rice with 3 cups broth in a separate pot. Bring to boil, then reduce to low heat, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.
Check short ribs for tenderness; meat should shred easily with a fork. If needed, continue braising for another 15-20 minutes.
Fluff cooked black rice with a fork and divide among serving bowls. Top generously with braised short ribs and spoon extra braising liquid over top. Garnish with fresh scallions and serve immediately.

Chef's Tip

For extra depth of flavor, add 1 star anise and a small piece of kombu seaweed to the braising liquid. The black rice absorbs the rich, savory braising flavors beautifully if you cook it in the same broth used for the ribs.