Emeril's Gingered Short Ribs and Carrots
Ingredients
For the Short Ribs & Spice Rub
4 lb beef short ribs
2 tbsp sugar
2½ tsp Chinese five-spice powder
1 tbsp kosher salt, plus up to 2 tsp additional for seasoning
¾ tsp freshly ground black pepper
½ tsp Chinese dry mustard
2 tbsp canola oil
For the Braise
1 lb carrots, cut into 3-inch lengths
1 large onion, cut into large chunks
1 medium green bell pepper, cut into 1-inch strips
1 medium red bell pepper, cut into 1-inch strips
Emeril's Original Essence seasoning, to taste
4 tbsp chopped fresh ginger
4 tbsp chopped garlic
4 tbsp soy sauce
1½ cups beef broth
1 tsp crushed red pepper, or 2 whole dried red peppers
¼ cup cornstarch, optional for thickening
For Serving
1 bunch green onions, cut into 3-inch lengths
Steamed jasmine rice
Step By Step
1️⃣ The Overnight Flavor Treatment
Combine sugar, Chinese five-spice, 1 tablespoon kosher salt, black pepper, and dry mustard in a large bowl. Add the short ribs and toss until thoroughly coated. Cover and refrigerate overnight. This little bit of patience makes a big difference.
2️⃣ Get Those Ribs Beautifully Browned
Preheat your oven to 325°F. Heat canola oil in a large Dutch oven over medium heat. Add the ribs and brown on all sides, allowing some of the fat to render. Transfer the ribs to a rack and set aside.
3️⃣ Build The Flavor Base
Add carrots, onions, and both bell peppers to the drippings remaining in the Dutch oven. Season with Emeril's Essence and additional salt and pepper to taste. Cook until the vegetables begin to soften, then add the fresh ginger and garlic. Stir until beautifully fragrant.
4️⃣ Time For The Slow Braise
Nestle the browned short ribs back among the vegetables. Add the beef broth, soy sauce, and crushed red pepper. Bring everything to a gentle simmer. Cover the Dutch oven and transfer to your preheated oven. Braise for approximately 3–3½ hours, until the ribs are fork-tender and practically falling off the bone.
5️⃣ Make That Sauce Shine
Remove the Dutch oven from the oven and skim away excess fat. If you'd like a thicker sauce, remove the ribs, mix some cornstarch with cold water to make a smooth slurry, and stir it gradually into the simmering braising liquid until it reaches your desired consistency. Return the ribs to the sauce and fold in the green onions. Taste and adjust the seasoning.
6️⃣ The Grand Finale
Spoon fluffy jasmine rice into bowls. Add the tender short ribs, sweet carrots, and aromatic vegetables, then ladle that incredible sauce over everything. Finish with those beautiful green onions.
🍷 A Final Toast To Chef Emeril
Before we sign off, a little appreciation for the man who inspired this entire week.
Emeril Lagasse helped turn cooking from something we watched occasionally into something we genuinely loved.
He reminded us that food should be exciting, that cooking should be fun, and that sometimes all a dish needs is a little more seasoning and a whole lot of enthusiasm.
And with *Emeril Cooks* finding a new audience on Netflix, a whole new generation gets to discover what made him such a beloved personality in the first place.
From all of us at thebacklabel, here's to Chef Emeril.
Thanks for the memories, the recipes, and all those unforgettable BAMs.
Cheers, Chef! 🍷
